NEXT LEVEL
Pavlova
recipe BARNEY DESMAZERY photograph MOWIE KAY SERVES 6 PREP 25 mins plus cooling COOK 1 hr EASY V
S NOW W H IT E Bake the meringu e at the lowest te mperatu re your ove will go – n this mak es it cris while reta p ining the pure wh colour. It ite will finish cooking the resid in ual heat of the ov en.
SOFT CENTRE Classic meringue is crisp and brittle, while a pavlova should be soft and marshmallow-like in the middle. We’ve added cornflour to help achieve this distinctive texture.
WHAT When it comes to make-ahead puds that deliver the wow factor for not much effort, a pavlova is your best bet. Some fall short for being overly sweet – usually made with a classic meringue of just sugar and egg whites – but by applying a few tricks and reducing the overall sugar, you end up with a fruitier, lighter (but still indulgent) dessert.
VANILLA SKY Transform clouds of sweetened crème fraîche with a few drops of vanilla extract to make it chantilly-style.
Shoot director CLOE-ROSE MANN | Food stylist KATIE MARSHALL | Stylist MAX ROBINSON
W H AT T O B U Y 4 egg whites 1/2 lemon, juiced (you’ll need 1 tbsp juice; reserve the squeezed lemon half) 200g caster sugar 2 tsp cornflour For the fruit topping 400g strawberries, hulled and halved or quartered if large 1 tbsp icing sugar small squeeze of lemon juice 200g raspberries handful of redcurrants (optional) handful of small mint or basil leaves (or use a mixture) For the cream 300g full-fat crème fraîche 25g icing sugar ¼ tsp vanilla extract
28 BBC Good Food Middle East August 2022
FREEZE FOR EASE Older egg whites create more volume when whisked than fresh ones. To break down fresh egg whites, freeze them, then defrost. Or, use frozen egg whites you have left over from another recipe that uses just the yolks.
G OFF C O O L IN ish, switch ssional fin fe ro p re o For a m meringue d leave the an n ve o the e off th ly (keeping ool gradual c to . e g d n si in nt cracki d) to preve door close
