Cherry & Raspberry Pavlova
- Posted In Main Meals
- Cooking time: 25 mins
A twist on the traditional pavlova is the perfect dish to celebrate the humble cherry!
Ingredients
200ml Lactofree Whole or Semi Skimmed
1 vanilla pod
2 eggs
4 tbsp sugar
1 tbsp plain flour
1 squeeze lemon juice
280g stoned cherries
280g raspberries
Method
1. Split the vanilla pod lengthwise. Heat in a pan with the Lactofree Whole or Semi Skimmed until nearly boiling, then leave to infuse for 10-15 mins.
2. Separate the eggs. Whisk the egg yolks together with 2 tbsp of the sugar until pale and light, then whisk in the flour to make a smooth paste.
3. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 minutes until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
4. Whisk the egg whites until trebled in size and it forms stiff peaks. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice. Add a third of the meringue to the mix, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
5. Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 minutes to soften slightly. Spoon over the custard mix. Return to the grill for 3 minutes until the topping is golden brown.
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