Recipe Calendar- July

Hi everyone,

So it is such a lovely July thus far minus the rain we had last week... We spent the first week of July away in Chester (more on that later) and so I've been playing catch up whilst battling Covid. To be fair, it hasn't affected me like I thought it might.

Our July recipe is Summer Berry Pavlova. It's so easy to make and can be made in advance by a day.

Ingredients:

For the meringue:

4-6 Egg Whites

225g Caster Sugar

2 Level tsp Cornflour

For the filling:

300ml Double Cream

Berries to decorate

Zest of 1 Lemon & 1 Lime

Method:

1. Preheat the oven to 160C/320F/Gas Mark 3.

2. Put the egg whites into a large bowl and slowly whisk until stiff peaks form. Add the caster sugar a little at a time whisking as you go until combined.

3. Add 2 tsp of cornflour and whisk again (being careful not to knock air out of the meringue).

4. Pipe a small amount of meringue onto the corners of the baking sheet and place down a sheet of baking parchment (this helps the sheet to stay in place whilst the meringue is baking.)

5. Using a spatula or piping bag, spread the meringue evenly on the baking sheet. You can do swirls, waves and much more.

6. Place the baking sheet into the oven and immediately reduce the temperature to 150c/300f/Gas Mark 2.

7. Bake for 1 hour until firm to the touch and a beige pale colour. Turn off the oven and allow the pavlova to cool completely. If you leave the oven door closed you'll end up with more of a marshmallowy meringue.

8. Whip up the double cream until smooth and layer onto the cooled meringue using a spatula. Chop up some fresh berries and place them on top of the cream to decorate the meringue. Grate the zest of 1 lemon and lime over the meringue to finish.

Enjoy!

Lily xxxx