James Tanner cooks a delicious fruity dessert perfect for a party or a family dinner - why not give it a try!
James says: "The way my Mum cooked this Pavlova recipe was at night! She would make it then place in the oven for 1hr 15 minutes, turn off the oven and leave overnight to dry out. Ive cooked it that way and simply just for an hour and 15 then cooled it, and served either way its a foolproof winner of a recipe!"
5 egg whites
Pinch of salt
250g caster sugar
2 teaspoon Corn flour
1 teaspoon white wine vinegar
Pinch of cream of tartar
1 vanilla pod deseeded or a couple of drops of vanilla extract.
1 shot (25ml) Kirsch
250g jar of pitted marinated cherries
100g fresh blueberries
320ml double cream
1 teaspoon icing sugar
100g good quality dark chocolate grated
1 tbsp good quality cocoa powder (optional)
Mint leaves to garnish (optional)
1. Pre heat oven to 150oC/ Gas mark 2
2. In a large clean bowl or machine, whisk the egg whites, salt and half the sugar until double in size. Now add the remaining sugar a little at a time until the mixture is stiff and glossy, fold in the corn flour, white wine vinegar and cream of tartar.
3. On a lined baking sheet place mix into 1 large round pavlova shape and bake for 1 hour 15 minutes or until it has a crisp coating and comes away from baking sheet without sticking. The Pavlova will and should have a slight colour to it and not be ultra white!
4. Whisk the cream with the icing sugar and vanilla seeds to a soft peaks then fold in the Kirsch.
5. To assemble the dish spread the whipped cream over the Pavlova and scatter over the drained marinated cherries and then the blueberries, finish with a scatter of grated chocolate a dusting of cocoa and mint leaves.