Pavlova with Mixed Berry Compote

You can use a variety of fruits to top a pavlova, from pomegranate seeds, to berries, to passionfruit.

You can use a variety of fruits to top a pavlova, from pomegranate seeds, to berries, to passionfruit.

Pavlova with Fresh Cream and Mixed Berry Compote

6oz or 6 egg whites
1 cup sugar
1 cup sugar
1 tsp vinegar
1 cup whipping cream
Berry compote

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In an electric mixing bowl with a whisk attachment, whip egg whites and 1 cup sugar until soft peaks.

Stream in the other 1 cup of sugar and allow to whip for an extra 2 minutes.

Add vinegar and mix until combined.

Preheat oven to 350F.

Using an ice cream scoop, scoop out balls of meringue onto a baking sheet lined with parchement paper (after each scoop, dip ice cream scooper into hot boiling water to clan off excess meringue).

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Using a teaspoon dipped in hot water, indent each meringue ball with the teaspoon to create a meringue nest.

Bake in the oven for 20 minutes.

Allow to cool.

Meanwhile whip cream to firm peaks.

Place meringue on the plate, spoon  berry compote on top of meringue.

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Top with whipped cream and serve.

Berry Compote

1 bag frozen mixed berries
2 cups sugar

Place berries and sugar into a sauce pan and boil on high heat.

When mixture starts to boil, turn heat down to medium low and allow to reduce for 15 – 20 minutes.

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Let cool.

Recipe courtesy Caesar Guinto