Pavlova with Berry Compote

Ingredients
- Berry Compote
- 2 Tbsp sugar
- 1 Tbsp water
- 250g mixed berries
- 1 Tbsp orange liqueur or orange juice
- Pavlova
- 4 egg whites
- 3/4 cup caster sugar
- 1 tsp lemon juice or vinegar
- 1/2 tsp vanilla extract
- Whipped cream, to serve
Method
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Berry Compote Method:
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1. In a saucepan over a medium heat, stir sugar and water until sugar dissolves. Bring to the boil. Add half the berries and simmer for 2-3 minutes.
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2. Add juice or liqueur and remaining berries. Simmer for 2-3 minutes, until fruit is just softened. Carefully pour into an airtight container or jar and refrigerate until ready for serving.
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Pavlova Method:
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1. Preheat oven to 150°C (130°C fan-forced). Line an oven tray with baking paper.
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2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until sugar dissolves and egg whites are thick and glossy. Beat in juice or vinegar and vanilla extract.
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3. Spoon mixture onto prepared oven tray, spreading to form a 20cm round with a slight recess in the middle. Bake for 20 minutes.
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4. Reduce oven to 120°C (100°C fan-forced). Bake for a further 55-60 minutes. Turn off the oven and leave to cool with the door ajar.
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5. Store in an airtight container until ready to serve (for up to two months). To serve, place pavlova on a serving platter. Top with whipped cream and berry compote.
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Tips:
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• To achieve the best volume of foam, make sure the mixing bowl and beaters are clean and dry.
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• Make extra berry compote and set aside in jars to give as delicious gifts!