Method
- Pre-heat the oven to 140°C, gas mark 1.
- Line a large baking tray with non-stick baking paper.
- Whisk the egg whites in a food processor, or large bowl, until the mixture forms stiff peaks.
- Gradually add the sugar - one spoon at a time. Continue to whisk until all of the sugar is combined. If using a food processor, I’d suggest the top speed. By hand, I’d suggest recruiting a helper to take turns with! The finished mix will form stiff peaks, and be very shiny.
- Pile the meringue onto the centre of the lined baking tray spread to approx. 20cm. Wet a spatula under a tap (this will stop the mix sticking to it) and gently create a dip in the centre of the mixture.
- Cook in the oven for approx. 1hr 20mins. Reduce the heat a little if the meringue begins to brown too much. Turn the oven off and allow the meringue to cool in the oven. Once cooked, the meringue can be kept in a dry cool place for up to 3 days before serving.
- Place the cider and Crème de Cassis into a small saucepan, bring to the boil and simmer until it has reduced by about a 1/4 and resembles a syrup. Gently stir in the blackberries. Leave to cool.
- Whisk the cream until it begins to form soft peaks.
- Split and seed the vanilla pod, add to the cream.
- Spoon the cream into the centre of the pavlova. Then add the blackberry mix. Tear the mint leaves into small pieces and sprinkle over to decorate.
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