You don’t need me to tell you it’s summer time. June is upon us and one of the things I love about summer besides the obvious is Summer Berry Pavlova. It’s one of my favorite desserts and if I am eating out at a restaurant I will always choose some form of meringue. This recipe is super easy, which I always promise all my recipes are easy and quick.
With the heat last week, it was the perfect afternoon treat! My mother in law was over and we all shared some of this delicious summer berry pavlova. The thing I love most about meringue is how light it is. I really didn’t feel like I had ate a huge piece like I would have done with big piece of cake.
- 1 1/4 cup caster sugar
- 6 egg whites
- pinch salt
- 2 cups mixed strawberries, raspberries, and blueberries
- 1 cup double cream
- 1 cup fat-free yogurt (plain)
- 2 Tbsp caster sugar
- 1 vanilla pod
- 1/2 cup mixed berries
- 1 Tbsp sugar
- Preheat oven to 300 degrees F
- Put your egg whites in a large bowl and beat at medium speed until peaks form
- Gradually add sugar and a pinch of salt
- Beat on high for 6-8 minutes until it is silky, and smooth
- Line two cookie sheets with baking paper
- Evenly divide meringue into two circle blobs in the center of the cookie sheets
- Bake for 1 hour or until golden brown
- Cut your strawberries in half and mix all your berries in a bowl
- Whip your cream with your sugar until smooth
- Add yogurt
- Fold vanilla seeds into your cream
- Place one baked meringue on the bottom, spread half the cream mixture on top
- Pile half your berries on top of your cream and add the other meringue
- Spread the leftover cream on top, and pile on those berries
- Blend berries and sugar together
- Pour on top to serve
- The sauce isn't necessary but adds a lot of flavor. If you don't fancy making two layers, cut the recipe in half and only do one layer! Great for a summer time treat!
As you can see in the pictures, it’s super easy to do. Whip up your egg whites throw them in the oven and make your cream and and throw the berries on top. Fool proof! It’s harder to cut and serve without smashing the pretty layers as you can see, but I did my very best.
Try it out, let me know what you think!