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Layered Summer Berry Pavlova

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  • 6 large free-range egg whites
  • 300 g caster sugar
  • 1 pinch sea salt
  • 600 ml thickened cream
  • 2 tablespoons caster sugar
  • A selection of berries and cherries
  • 3 sprigs fresh mint


  • Preheat the oven to 130°C fan-forced. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
  • With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
  • Line three baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
  • Put all trays into the oven and bake for 15 minutes. Rotate the top and bottom trays and bake for another 15 minutes. Rotate the top and bottom trays once more and bake for a further 10 minutes until the meringues look slightly golden and are fluffy in the middle.
  • Whip the cream with the sugar until it forms soft peaks. Spoon a third of the cream mixture on top of one of the meringue and smooth it out. Sprinkle a third of your berries evenly around the cream mixture and top with some torn mint leaves. Place the other meringue on top and press down gently to stick them together. Spread a third of the cream mixture on top and sprinkle with a third of the berries and a little more torn mint leaves. Place the final meringue on top, pressing down lightly to gently stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!


If you wish to crystallise some cherries: Combine one extra-large egg white (at room temperature) with a few drops of water and beat lightly until the white shows a few bubbles.
Dip the cherries in the frothed egg white mixture and shake excess off. Roll in caster sugar. When dry, you can coat again in caster sugar if required.
Adapted from Jamie Oliver