Mulberry Pavlova

If you are lucky enough to have a mulberry tree in your garden or you have access to one, it is the most exquisite, unique flavoured berry. In our opinion mulberries beat all the other Summer fruits for intensity, juiciness and sheer indulgence. This simple Pavlova meringue is the perfect way to enjoy them.

As for wine, rosé bubbles are surely the answer - well chilled, fun, fizzy with tangy fruit and zing.

Ingredients For a 25cm Pavlova to feed 6-8 

6 free-range Eggs, whites only
300g Caster Sugar
A pinch of Salt
1 tablespoon Cornflour
1 tablespoon White Wine Vinegar
250ml Double Cream
400g Mulberries, dusted with some icing sugar to bring out the juices
Pelargonium Petals and Fennel Flowers

Method
 
• Use a large dinner plate to mark out a big circle on baking paper. Roughly trim the paper, stick it onto a baking sheet brushed with oil.

• Use a standing mixer to whisk the egg whites to stiff peaks.

• Continue to whisk and slowly add the sugar just a desert spoon at a time.

• When all the sugar is incorporated, beat in the salt, corn flour and vinegar. Continue to whisk for another couple of minutes until the meringue has a shinny high gloss.

• Spoon or pipe the meringue into the circle on the baking paper. Start round the edge then work into the middle to form a solid base about 3cm deep.

• Bake in a preheated oven at 130°C for 1 hour. Then, without opening the door, just turn the oven off, allow the pavlova to slowly cool inside.

• Assemble the dessert. Whip the double cream to a firm but not dry consistency, spread a generous lay onto the meringue, top with the sugared mulberries and edible flowers.