Fig, Raspberry & Elderflower Pavlova

People often get scared of making meringue, but follow these 6 easy steps for perfect meringue every time! 

1. Use fresh eggs - As simple as it sounds, an old egg can totally ruin the texture of your meringue! 

2. Always weigh your egg whites! Bakings is a little bit like science & quantities are essential! No matter what you're egg whites weigh, always use double the amount of sugar to the amount of egg whites.

3. Make sure you're using a spotlessly clean bowl, use a lime to cut through any grease & wipe up with a kitchen towel.

4. Line a baking tray with parchment paper, and spread over your sugar. Head for 4-6 minutes in a hot oven until the edges start to caramelise. The hot sugar will ensure a smooth meringue mixture & gooey centre

5. Don't over whisk the egg whites - Start whisking a couple of minutes before your sugar is ready. If you over whisk, you'll knock the air out!  

6. Only flavour your meringue with dry ingredients - Anything wet is going to ruin the consistency of the meringue!

Fig, Raspberry & Elderflower Pavlova

Ingredients
300g Egg Whites
600g Caster Sugar
50g Chopped Pistachios

Topping
600ml Double Cream, 1 Punnet of Raspberries, 4-6 Fresh Figs quartered, 40ml Belvoir Elderflower Cordial, 
30g Chopped Pistachios

Heat your oven to 220ºc. If you're working with two ovens, set the other to 100ºc, but if you're working with just one, make sure you turn the temp down as soon as you're done with it! 

Spread the sugar evenly over a baking sheet covered with parchment paper. Leave in the hot oven for 4-6 minutes until the edges of the sugar start to caramelise. 2 minutes before the sugar's done, whisk the egg whites in a clean bowl. Once the egg whites form stiff peaks, spoon by spoon add the sugar on a medium speed. Whisk for 8-10 minutes until the mixture is glossy & smooth. 

Line a baking tray with parchment paper - or pizza tray (round helps)  and spoon the meringue mixture into a round shape with walls to hold all of the topping! Sprinkle over a handful of chopped pistachio's and bake in the oven for 1 1/2 hours. After 1 1/2 hours turn off the oven and leave in the oven for a further 1 hour. 

When you're ready to construct your pavlova, whisk the cream with 20ml of the Elderflower Cordial until it forms soft peaks. Spoon generously onto the meringue nest & top with fresh figs, raspberries & the left over chopped pistachios. Drizzle over the remaining Elderflower Cordial & serve. 

Tip - If you're having a big party, whip up another dessert that uses up the egg yolks. My White Chocolate & Raspberry God Father Trifle is coming soon and requires just the right amount of egg yolks! 

The Lincolnshire Chef - Events & Outside Catering