Raspberry pavlova with red berry sauce

    4 hours 25 min

    A dash of raspberry vinegar makes a slightly tart base for sweet summer fruit.

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    Serves: 8 

    • 6 egg whites
    • 350 g (12 oz) caster sugar
    • 1 tablespoon raspberry vinegar
    • A pinch of cream of tartar
    • 300-400 g (10½-14 oz) raspberries and other mixed fruit, such as blueberries, red and white currants or strawberries, halved if necessary
    • For the sauce
    • 125 g (4½ oz) fresh raspberries or other red berries such as loganberries or tayberries, defrosted if frozen
    • 300 g (10½ oz) low-fat fromage frais
    • 2 tablespoons icing sugar, or to taste
    • To garnish: fresh mint leaves, optional

    Prep:2hr25min  ›  Cook:2hr  ›  Ready in:4hr25min 

    1. Heat the oven to 120°C (250°F, gas mark ½). Line a large baking sheet with greaseproof paper or baking paper.
    2. Whisk the egg whites in a very large bowl until soft peaks form, then gradually whisk in the sugar to make a stiff meringue. Whisk in the raspberry vinegar and cream of tartar.
    3. Pile the meringue into a round measuring about 30 cm (12 in) across, on the lined baking sheet. Bake for 1 hour 30 minutes-2 hours until it is crisp on the outside and only very slightly coloured.
    4. Leave the meringue to cool on the baking sheet for at least 2 hours, or overnight, then transfer it to a serving platter.
    5. Meanwhile, make the sauce. Purée the berries and strain them through a fine sieve to remove the seeds. Stir in the fromage frais. Add sugar to taste, cover and chill.
    6. Pick over, rinse and dry the mixed soft fruits as necessary. Serve the pavlova cut into wedges, partly covered with chilled sauce and soft fruit, and garnished with mint, if you like.

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