I like to cook my pavlova the night before I need it
– James Tanner
We've been raising awareness of breast cancer with our Bin Your Bra campaign this week and so to celebrate James Tanner is showing us how to think pink in the kitchen with his pretty berry pavlova - a great party centrepiece!
5 egg whites
Pinch of salt
250g caster sugar
2 tsp corn flour
1 tsp white wine vinegar
Pinch of cream of tartar
Few drops of red food colouring
1 vanilla pod deseeded or a couple of drops of vanilla extract
320ml double cream
1 tsp icing sugar
50g white chocolate, grated
Zest and juice of half a lime
400g seasonal mixed berries, soft fruits or both (red currants, raspberries, blueberries, blackberries, plum, damson fruit, peaches and nectarine will all work)
16 fresh mint leaves
Preheat oven to 150C.
In a large clean bowl or machine, whisk the egg whites, salt and half the sugar until double in size.
Add the remaining sugar a little at a time until the mixture is stiff and glossy then add a few drops of red food colour to create a rich pink glossy meringue. Fold in the corn flour, white wine vinegar and cream of tartar.
On a lined baking sheet place the mix as a 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. After the cooking time is up simply switch off the oven and leave the pavlova in the oven to cool down.
Place the mixed berries into a bowl, add a squeeze of lime juice and zest mix and set aside.
Whisk the cream with the icing sugar and vanilla seeds to a soft peak.
To assemble the dish spread the whipped cream over the pavlova and scatter over the mixed berries. Finish with grated white chocolate and a scatter of mint leaves.