The Nigella’s Morello Cherry Pavlova is the best pavlova recipe I have ever found.
It’s from the great Nigella Lawson so I don’t bother playing around with the base. It always works, it’s always delicious and the best thing about it is that you can make a few variations just by adding other ingredients.
Feel like a chocolate pav? Add 1/3 cup cocoa. Desiring a pretty pink rose pav? Add a few drops of pink food colouring or fold through 1/3 cup raspberry coulis then sprinkle the outside with rose petals.
Method
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Preheat oven to 180°C
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Beat the egg whites until silky peaks form
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Gradually add the sugar one tablespoon at a time, wait a bit before adding the next spoonful
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Once all the sugar has been added allow it to mix for another minute or so
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Add the cornflower, vinegar and vanilla and fold through with a metal spoon
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Add three tbsp coulis and gently fold through
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Place dollops of meringue on an oven tray lined with baking paper or create one large circle, place in the oven then turn the heat down to 120°C
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Bake for 50 - 60 mins
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Turn the oven off, leave the door ajar, and leave to cool down in the oven.
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Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.
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Bring to the boil over medium heat and cook until it starts to thicken.
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Blitz with a stick blender.
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Combine the whipped cream and vanilla extract
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Top pav with cream, coulis, fresh cherries and flake
I found myself armed with double the number of cherries I needed to create a different recipe this week (and they cost three times more than I thought they would!) that I decided to test my theory once more and created a Morello cherry coulis and folded some through the pav mix.