smashed pavlova with mulberries
and roasted raspberry jam
- 225ml eggwhite (about 6 eggs), at room temperature+
- 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 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 150°C (300°F). Place the eggwhite 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. Scrape 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 120°C (250°F) 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 in a clean bowl of the electric mixer 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 and drizzle with the roasted raspberry jam. Sprinkle with the mulberries and mint and dust with icing sugar to serve. Serves 8–10
+ Making meringue is a science – be sure to measure the eggwhites carefully, remembering egg sizes do vary.
++ Mulberries are available from greengrocers when in season. You can also swap in blackberries or your favourite type of berries.
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