THIS double pavlova is a great dessert to serve for a special occasion.
It looks spectacular and the meringue can be made in advance. Assemble just before serving, though.
Taken from Britain’s Best Home Cook, with recipes by Jordan Bourke, published by BBC Books, price £25.
If you’ve been watching the series of the same name, it’s the perfect buy for you.
4 egg whites, (at room temp)
250g caster sugar
¼ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour, sifted For the topping
400ml double cream
2 tbsp caster sugar
250g full-fat natural yogurt
50g raw shelled pistachio nuts, roughly chopped
small handful mint leaves
icing sugar, for dusting
Preheat the oven to 150C/130C fan/gas 2. Line two baking trays with baking parchment. Ensure the bowl is clean and grease-free, then whisk egg whites in a stand mixer or with an electric whisk, until they begin to form stiff peaks.
Gradually add caster sugar, one tablespoon at a time, whisking continuously until you have stiff, glossy peaks. This may take up to 6 minutes.
Whisk in vanilla extract, vinegar, cornflour and a pinch of fine sea salt. Using a metal spoon, spread half the mixture on to one of the prepared baking trays. Shaping it into a circle approximately 20cm (8in) in diameter, make a slight dip in the middle.
Repeat with the remaining mixture on the second baking tray. Bake meringues for 1 hour, then turn off the oven, leaving meringues in oven for 20 minutes. Remove from oven and leave to cool completely.
Whisk cream with caster sugar until soft peaks form. Stir in yogurt. Place one disc of meringue on a serving plate, top with half the cream mixture and a handful of raspberries. Place second disc of meringue on top, spoon over remaining cream mixture and scatter over the remaining raspberries, nuts and mint leaves. Dust with a little icing sugar and serve.