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December Recipe: Smashed Pavlova with Roasted Raspberry Jam

Sophie Hitchens Wednesday 08th December 2021

With the festive period upon us we have chosen a recipe worthy of Christmas Day. It’s a real crowd pleaser and tastes AMAZINGLY delicious! It’s been tried and tested on the office girls and we’ve had the thumbs up from everyone so I can highly recommend. The raspberry jam is lovely and we had enough left over to use on toast for breakfast! Once the meringue is made it’s super easy and looks amazing when served up. Maybe present it with some indoor sparklers to make it extra special!

Recipe is by Donna Hay which we slightly adapted to make even more tasty.

INGREDIENTS

225ml egg white (about 6 eggs) at room temperature

330g caster sugar

1 1/2 tsp white wine vinegar

290ml double cream

200g greek yogurt

200g blackberries

Mint leaves to serve

Icing sugar for dusting

INGREDIENTS FOR ROASTED RASPBERRY JAM

500g raspberries

165g caster sugar

1 vanilla bean, split and seeds scraped out

INSTRUCTIONS

Preheat oven to 220c. To make the raspberry jam, place the raspberries, sugar, vanilla bean and seeds in a small roasting pan and toss to combine. Bake, stirring occasionally for 25-30 minutes or until thickened. Allow to cool completely. Remove and discard the vanilla pods.

Reduce the oven temperature to 150c. Place the egg white in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrap down the sides of the bowl. Whisk for a further 6 minutes or until glossy. Add the vinegar and whisk for 2 minutes.

Line a baking tray with non-stick baking paper. Place spoonfuls of the meringue onto the tray to make a rough 22cm round. Reduce the oven temperature to 120c and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed.

Place the cream and yogurt in a clean bowl and whisk until stiff peaks form. Place the pavlova on a large serving plate and gently crush with the back of a large spoon. Top with the cream then drizzle with the roasted raspberry jam. Spinkle with the blackberries and mint and dust with icing sugar to serve.

Enjoy, it’s super lovely!

 

Sophie Hitchens

Sophie Hitchens

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