EASY PEASY EASTER PAVLOVA – Luxurious Pavlova Filled with Chantilly Cream and Fresh Fruit

The Jamie Oliver Comfort Food cookbook is one of my all-time favourite cookbooks. It is one of the most beautiful, decadent books I own and I regularly page through it even if I have no intention of cooking. The photography alone is just breath taking and in my opinion it makes it so worth buying the actual book rather than just finding the recipe online. When I came across his recipe for pavlova I knew I had to try it!

This recipe is for the Dreamy Marshmallow Pavlova and it’s one of the easiest recipes in the book. I, however, skip the marshmallow bit because I’m not a huge fan. In my opinion, fresh fruit and Chantilly Cream make for an absolute dream.

Jamie Oliver Pavlova

THE PAVLOVA

What you’ll need:

  • Eight egg white
  • 400g Caster Sugar

What to do:

1. Preheat the oven to 130ºC/250ºF/gas 1⁄2.

2. Whisk the egg whites and a pinch of sea salt in a free-standing electric mixer until they form stiff peaks. I use my Kenwood mixer on speed 5 and it takes about 5 minutes for the stiff peaks to form, it’s super simple.

Then with the mixer still running, very gradually and carefully add the sugar, turn to the highest setting and leave to mix for 8 minutes.

3. Line two large baking trays with greaseproof paper, then draw a circle on each sheet of paper. I use a normal dinner plate to give me a good outline. Divide the mixture between the two sheets and spread it out to just inside your circles, then use the back of the spoon to flick up peaks and make troughs in the mixture to give you free-form, rustic meringues that are also elegant and delicate.

4. Bake for 1 hour 20 minutes, then turn the oven off, leaving the meringues in there until the oven is cool.

Jamie Oliver Pavlova

THE FRESH FRUIT

What you’ll need:

  • About 600g of fresh fruit, I really like to use berries and kiwi fruit
  • 1 tablespoon lemon juice
  • 1 tablespoon Caster Sugar
  • 1 tablespoon balsamic vinegar

What to do:

1. Put the most perfect-looking half of your berries to one side, then place the other half in a bowl removing any stalks and chop them roughly.

2. Add the lemon juice, sugar and balsamic, toss together and leave for 10 minutes while you make the Chantilly Cream.

Jamie Oliver Pavlova

THE CHANTILLY CREAM

What you’ll need:

  • 1 vanilla pod ( although honestly I just usually put in a couple of drops of vanilla essence)
  • 2 tablespoons Caster Sugar
  • 400ml double-thick cream
  • 200ml Greek yogurt

What to do:

1. Pour the cream into a large bowl and whisk by hand until it forms soft peaks (all elegance will be lost if you overwhip the cream – if anything, underwhip it), then fold in the yoghurt and add a little bit of vanilla essence.

2. Spoon some of the cream into the centre of the base meringue and carefully smooth it out to the edge.

3. Spoon over the fruit and juices, then place the second meringue on top. Dot over the remaining cream in between the marshmallow and meringue wisps, then sprinkle with the reserved berries. I’ve topped my meringue with a few Easter goodies as well.

I absolutely love this recipe for its simplicity. Meringue, cream and fruits are transformed into a beautiful, delectable dessert that impresses everyone. It’s super simple to make and well worth a try. If you would like to add the marshmallow to your pavlova you can find the recipe here.

Jamie Oliver Pavlova

Jamie Oliver Pavlova

 

 

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