28 | 52 Berry Pavlova

When my mother requested 'something with fruit and meringue' for her birthday cake, she was probably thinking more in the direction of the Redcurrant Meringue Pie I made for her birthday last year (and which was delicious).

But of course I wanted to try something new.

I've seen so many Pavlova recipes over the last couple of years but never made one.

BIG MISTAKE, as I know now.

If you like meringue (and berries, in this case) then this is for you. It's the perfect summer dessert.
And it was a big hit with my mom (and me) :)

Oh, and it looks real pretty, too.

Berry Pavlova

From Morrisons Magazine

For the meringue

4 egg whites

250 g (1 1/4 cups) caster sugar

1 teaspoon white wine vinegar

1 tablespoon cornflour

For the topping

250 g (9 oz) fresh raspberries and blueberries

1 tablespoon icing sugar

200 ml (3/4 cup plus 2 tablespoons) double cream

150 g (5.3 oz) Greek yogurt

• Preheat the oven to 150ºC (300ºF). Line a baking sheet with parchment paper. 
• Whisk egg whites until they form stiff peaks. Continue to beat and add the sugar slowly. Add vinegar and cornflour. Spoon the mixture onto the parchment paper, forming a circle (or 2 smaller circles). Make the sides slightly higher than the middle of the circle. 
• Bake for 1 hour, turn off the oven and leave the meringue inside until it has completely cooled down (2-3 hours).  
• To prepare the topping, press some of your raspberries through a fine sieve with the back of a spoon. Throw away the seeds and mix the juice with the icing sugar. In a separate bowl, whip the cream until stiff and fold in the yogurt. 
• Just before serving, spoon the cream-yogurt-mix on top of the meringue, drizzle the raspberry juice over it and top with fresh berries.

My modifications:

None. Other than using raspberries and blueberries (not just raspberries).

The taste:

Heavenly. Really. So light and yet so so good. Perfect for summer. You might not be able to stop eating it.

What is your favorite way of eating meringues?