Prep time: 0:45 hours  /  Cooking time: 1:15 hours  /  Serves 8-10

 
 

Ingredients

PAVLOVA

  • 6 Otaika Valley Free Range Egg Whites

  • Pinch of salt

  • 1 ½ cups caster sugar

  • 3 teaspoon cornflour

  • 1 teaspoon vinegar

  • 1 teaspoon vanilla extract


BOYSENBERRY RIPPLE & ROSEMARY CREAM

  • 1½ cups frozen boysenberries

  • 1 large sprig rosemary

  • ⅓ cup caster sugar

  • 300ml cream

  • 2 tablespoons icing sugar mixture

  • 1 teaspoon vanilla extract


TO SERVE

Summer berries
( I used strawberries and blueberries )

Click here to download the Recipe Booklet

Directions

Preheat the oven to 150°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.

Whisk egg whites and salt until soft peaks form. Add sugar, 1/2 cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.

Combine cornflour, vinegar and vanilla extract. Add to meringue and whisk until just combined.

Use a spatula to spread meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C.

Bake for 1 hour to 1 hour 15 minutes - the pavlova should be dry to the touch. Turn off the oven and leave to cool completely. For the boysenberry & rosemary ripple, combine boysenberries, rosemary and sugar in a saucepan. Stir until sugar is dissolved then bring to a boil. Gently boil for 2 minutes. Allow to cool completely. Remove rosemary sprig and transfer to a blender. Blend until smooth then strain through a sieve over a bowl and discard seeds. Set aside.

Beat cream, icing sugar and vanilla extract with an electric mixer until soft peaks form. Add cooled boysenberry and rosemary mixture. Gently fold twice only and don’t stir. Pile pavlova high with boysenberry ripple and rosemary cream and loads of fresh berries just before serving. Add a fresh sprig of rosemary if you wish.

Recipe courtesy of Gretchen Lowe