pavlova with burnt honey cream & summer berries

topped with fresh new zealand cherries, blueberries, strawberries, pomegranate & flaked almonds

this pavlova is scented with lemon zest and almond extract, and then topped with a burnt honey cream that adds a touch of bitterness to balance the sweetness of the fruit

dress with fresh summer fruit, flaked almonds, and lemon zest right before serving

serves four to six

ingredients

pavlova

3 egg whites (103g), at room temperature

175g caster sugar

2 tsp corn starch

0.5 tsp lemon juice

zest of half a lemon

1 tsp vanilla extract

0.25 tsp almond essence

burnt honey cream

50g honey

300mL heavy cream

0.25 tsp almond essence

1 tsp vanilla extract

pinch salt

assembly

fresh cherries, strawberries, blueberries and pomegranate

flaked almonds

zest of the other half of the lemon

method

pavlova

check the weight of your egg whites (3 each, 103g) and adjust the amount of caster sugar (175g) as required so the ratio of egg whites:sugar is 1:1.7 by weight

preheat the oven to 170°C (not fan-forced)

in a very clean bowl, whip the egg whites on low speed until they are at medium peaks

continue whipping and add the sugar one spoon at a time, stopping occasionally to scrape down the sides of the bowl

once all the sugar has been added, continue to whip until all the sugar has dissolved (check by rubbing some of the meringue between your fingertips to feel for grittiness)

sift over the cornstarch (2 tsp), and fold through with the lemon juice (0.5 tsp), lemon zest (from half a lemon), vanilla extract (1 tsp), and almond essence (0.25tsp)

working quickly, spoon the pavlova mixture onto a lined baking tray and shape into a rough circle

draw vertical lines with a spoon up the sides of the pavlova to help strengthen the sides, and smooth out any small peaks

place the pavlova in the oven and immediately reduce the temperature to 100°C

bake for 45 minutes then turn off the heat and let cool (without peeking!) for at least two hours

burnt honey cream

while the pavlova is cooling, add the honey (50g) to a small saucepan and bring to the boil

cook, stirring occasionally, for three to five minutes or until the honey is browned and starts to smoke

remove from the heat and pour in the cream (300mL) and mix to combine thoroughly (note it will bubble up and sputter)

cover and refrigerate until completely chilled, at least three hours (mine too warm to whip, which is why it’s so droopy in the photos!)

whip the cream to firm peaks

add the vanilla essence (1 tsp), almond extract (0.25 tsp) and a pinch of salt and fold through to combine

assembly

right before serving, generously dollop the burnt honey cream on top of the pavlova and spread over the top of the pavlova in dramatic swoops

nestle the fresh cherries, blueberries, strawberries and pomegranate arils into the cream

sprinkle with flaked almonds and zest the remaining lemon half over the top

serve immediately