Shake up the classic British pavlova by combining seasonal strawberries with black pepper, tangy creme fraiche and pistachio meringues; the combination of sweet, spicy and savoury balances beautifully and is a great dessert option for casual summer evenings.
Ingredients (makes 12):
300g caster sugar
6 egg whites
125g chopped pistachios
2tbsp caster sugar
cracked black pepper, to taste
Preheat the oven to 180c. Line 2 trays with greaseproof paper (you can secure this down with a little meringue once it’s made).
Put the sugar on a baking tray and heat for 10 minutes in the oven until hot to the touch (not melting), then set aside. Reduce the oven temperature to 120c.
Place the egg whites in a large bowl (or bowl of a stand mixer) and whisk until you reach medium peak. Add one third of the hot sugar and increase the whisking speed until well incorporated. Add the remaining sugar in 2 additions, whisking well between each. You should eventually have a thick glossy meringue with no grains of sugar. Tip the chopped pistachios onto the meringue and fold in gently. Spoon the meringue into piles on the prepared trays and smooth into your desired shapes.
Bake for 1-1/2 hours until the meringues can be peeled from the paper with ease. Once baked, turn the oven off and leave to cool with the door closed (to prevent cracking).
Now make the strawberry compote; place the strawberries, sugar and water in a saucepan and heat, stirring occasionally, until the sugar melts and the strawberries release some juices. Now just cook until your desired consistency is achieved (I like to keep the fruit whole where possible but you can break down the strawberries by cooking for longer if a smoother result is what you’re after).
Cool the compote and serve up with a generous spoonful of creme fraiche (or lightly whipped chantilly cream) and a crisp but chewy pistachio meringue.
Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.
Ingredients (makes 6-8 large meringues):
For the meringues:
225g dark brown soft sugar
50g caster sugar
4 large egg whites
For the rum sauce:
200g granulated sugar
75ml double cream
2-3 tbsp dark rum
For the caramelised banana:
100g caster sugar
For the toppings:
some creme fraiche
Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.