Pavlova with Berry Compote

clock 20 minutes + 1 hour 20 minutes bowl Serves 8
Christmas Preparation Christmas Pavlova Berries Gluten Free
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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
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How to Whip Perfect Cream

Method

  • Berry Compote Method:

  • 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.

  • 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.

  • Pavlova Method:

  • 1. Preheat oven to 150°C (130°C fan-forced). Line an oven tray with baking paper.

  • 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.

  • 3. Spoon mixture onto prepared oven tray, spreading to form a 20cm round with a slight recess in the middle. Bake for 20 minutes.

  • 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.

  • 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.

  • Tips:

  • • To achieve the best volume of foam, make sure the mixing bowl and beaters are clean and dry.

  • • Make extra berry compote and set aside in jars to give as delicious gifts!

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