Summer Berry Pavlova

Quick & Easy dessert to celebrate the first of the organic strawberries from organic farmer Hannes at Real Fresh Vegetables.

Serves 6

A 30 x 20cm rectangular baking tray.

• 4 large organic egg white
• 225g caster sugar
• 50g ground almonds
• 1 teaspoon lemon juice
• 1 teaspoon cornflour
• chopped toasted pistachios (topping)

For the Filling

• 350ml double cream
• 160g Greek-style full fat yogurt
• zest of 1 organic lemon
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar (more to dust)
• 1 cup strawberries (the amount up to you), cut in half
• handful raspberries
• small tub pomegranate seeds

1. Line a baking tray with baking paper and preheat the oven to 170c.
2. Meringue: Whisk the egg whites to soft peak and slowly add the sugar only one tablespoons at a time, whisking in-between, until all the sugar has been incorporated and you have a stiff, glossy meringue. Gently fold in the ground almonds, lemon juice and cornflour.
3. Spoon the meringue on to the baking paper with a spatula and spread evenly into the tray. If the baking paper slips and lifts up (it’s annoying) you can secure it with a little meringue to the baking tray. Bake for 30 minutes until firm on top and slightly golden.
4. While the meringue is cooking whisk the cream, yogurt, lemon zest, juice, vanilla and icing sugar in a bowl to a thick cream.
5. When the meringue is cooked and cooled, lift the baking paper that the meringue is sitting on and turn it carefully down onto a plate (upside down), peel off the baking paper and when ready to serve, spoon the cream over it. Decorate with the berries before dusting with icing sugar and sprinkle with pistachios if using. Enjoy! Pavlova is best eaten as soon as it’s filled.