Black Forest pavlova
Impress friends and family over the festive season with our stunning black forest meringue tower. This gorgeous Christmas dessert is filled with dark chocolate ganache, boozy cherries and mascarpone cream. Pure indulgence!
Strawberry sumac pavlova with pistachios and basil
Serves 6 - 8
Easy
Prep:
Cook:
plus resting and cooling
Pavlovas are a beautiful canvas for seasonal flavours, especially when using a blend of double cream and tart yogurt
Skip to ingredients
- 160g egg whites (form 4-5 eggs)
- 175g granulated sugar
- 1 tsp sumac
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 150g double cream
- 150g greek yogurt
- 30g pistachiosroughly chopped
- 10 basil leavesthinly sliced
STRAWBERRY SUMAC SAUCE
- 400g strawberriesquartered
- 2 tbsp granulated sugar
- 1 tsp sumac
Nutrition: per serving (8)
- kcal280
- fat14g
- saturates8g
- carbs32g
- sugars31g
- fibre3g
- protein5g
- salt0.2g
Method
step 1
Heat the oven to 140C/120C fan/gas 1 and line a baking tray with baking paper.
step 2
Using an electric mixer, beat the egg whites till they have stiff peaks then gradually add the sugar and sumac. Once incorporated, add the cornflour and vinegar. Tip out onto the lined baking tray, shape into a 20cm diameter mound with a dip in the centre and bake for 1 hr. Turn off the oven then leave inside to cool to room temperature.
step 3
Make the sauce by tossing the strawberries with the sugar and sumac in a bowl. Add 3-5 grinds of black pepper. Mix gently then rest for 30 mins.
step 4
Whip the cream until it forms soft peaks, then fold in the yogurt.
step 5
Pile the whipped cream onto the meringue, followed by the sauce, a sprinkling of the pistachios and basil.
