smashed pavlova with mulberries
and roasted raspberry jam
- 225ml eggwhite (approximately 6 eggs)
- 1½ cups (330g) caster (superfine) sugar
- 1½ teaspoons white vinegar
- 1½ cups (375ml) single (pouring) cream
- 200g mulberries+
- micro (baby) mint leaves, to serve
- icing (confectioner’s) sugar, for dusting
roasted raspberry jam
- 500g raspberries
- ¾ cup (165g) caster (superfine) sugar
- 1 vanilla bean, split and seeds scraped
- Preheat oven to 220°C (425°F). To make the roasted raspberry jam, place the raspberries, sugar, vanilla bean and seeds in a small roasting tray and mix to combine. Cook, stirring occasionally, for 25–30 minutes or until thickened. Set aside to cool completely.
- Remove and discard the vanilla bean. Reduce oven temperature to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds before adding another tablespoon.
- Once all the sugar has been incorporated, scrape down the sides of the bowl and whisk for a further 6 minutes or until the mixture is stiff and glossy. Add the vinegar and whisk for a further 2 minutes or until glossy and combined.
- Place spoonfuls of the meringue onto a baking tray lined with non-stick baking paper to make a 22cm round. Reduce temperature to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.
- Place the cream in the bowl of an electric mixer and whisk to stiff peaks. Place the pavlova on a large serving plate and crush slightly with the back of a large spoon. Spoon over the cream and drizzle with the roasted raspberry jam. Top with the mulberries and mint, and dust with icing sugar to serve. Serves 8–10.
+ Mulberries are available from greengrocers when in season. You could substitute with blackberries, or any other type of berry.
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