For Father’s Day I wanted to try and make a desert that I had never tried before. I was originally making this Jamie Oliver’s meringue and rhubarb desert, but thanks to Sainsbury’s not having any rhubarb when they delivered our order, I had to improvise a little bit! This was my first time ever making a meringue and I had researched a few tips to try and make them the best possible. I would have liked it to be a little crunchier and slightly less chewy but hey ho, it was a good result for a first try! Here’s how it turned out:
So, if this picture has got you salivating, here’s what everything you’ll need to know to recreate this summer dessert yourself!
Ingredients: (To serve 5)
- 2 Large Egg Whites
- 100g Golden Caster Sugar
- Pinch of Salt
- 100ml Double Cream
- 1 Vanilla Pod
- 100ml 0% Fat Natural Yogurt
- 15g Icing Sugar & A Dusting To Decorate
- 1 Box of Baby Strawberries (Doesn’t have to be baby I just think they look cuter!)
To make the meringue, preheat the oven to 150 Degrees Celsius and line a baking tray with greaseproof paper. Put your egg whites in a bowl making sure there are no little pieces of egg shell or yolk in them. Whisk them until the whites form firm peaks. With your whisk still running, gradually add the sugar and then a pinch of salt. If whisking by hand, add the sugar a little at a time, whisking it well before adding more. When it’s all in, whisk briskly, or on a high setting, for about 7 or 8 minutes, until the mixture is white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth, it’s ready; if it’s slightly grainy, it needs more whisking.
Spoon the meringue over the greaseproof paper and spread evenly, as this is half the original recipe, I found mine didn’t fill the tray and I ended up free forming a kind of oval shape in the middle of the tray. Place in the preheated oven for an hour or until crispy on the outside but chewy on the inside. This is where I made a bit of an error, as I assumed that due to the amount of meringue being smaller it would take less time and took it out after 40 minutes. I would have said that this does still need an hour as mine was a little bit too chewy! Once you are happy with how long it has had in the oven, turn the oven off and open the door a crack and leave the meringue to gradually cool down in there.
To make the vanilla cream, whip the double cream until it forms smooth peaks and split a vanilla pod, scrape out the seed and add them to the whipped cream. Stir in the natural yogurt and spoon over the meringue base. I found this made about the right amount of cream for our tastes but if you like more cream you would want to make a little bit more. Finally chop some strawberries in half and cover the top of the meringue et voila! Pavlova!
This went down a treat in our house and the fact that I hadn’t got the meringue quite right first time has just spurred me on to try and get it perfect next time! I will definitely be making this again over the summer whilst strawberries are so tasty and in season as it is so quick and easy! This recipe has been adapted from the one on Jamie Oliver’s website and I don’t claim that this is entirely my own as I simply changed a few things to my own taste. The link to the original recipe can be found above, so you can see what I had originally planned to make! I hope you like this foody post and I hope you have all had lovely Father’s Days with your families! Let me know if you give this a try!