Pavlova with ruby port reduction and poached summer fruits
Crisp, billowing meringues topped with a swirl of vanilla cream, a rich port reduction and poached fruits – it’s the perfect summertime dessert.
Ingredients
For the meringue
- 4 free-range egg whites
- 225g/8oz caster sugar
- 1 tsp cornflour
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
For the vanilla cream
- 200g/7oz cream cheese
- 200ml/7fl oz double cream
- 100²µ/3½´Ç³ú icing sugar
- 1 vanilla pod, split and seeds scraped
For the reduction
- 400ml/14fl oz ruby port
- 1 tsp black peppercorns
- 1 star anise
To serve
- 300ml/½pt vanilla sugar syrup
- 6 strawberries
- 200g/7oz raspberries
- 3 strings blackcurrants
- 3 strings redcurrants
- 1 nectarine, sliced
- 10g/â…“oz Israeli pistachios, toasted
- handful small fresh mint leaves
Method
Preheat the oven to 110C/90C Fan/Gas ¼. Line a baking tray with baking paper.
To make the meringue, tip the egg whites into a large bowl and whisk, adding the sugar bit by bit until stiff peaks form. Whisk in the cornflour, vanilla and vinegar, at the end.
Spoon dollops of the mixture onto the lined baking tray to make a circle shape. Transfer to the oven, and bake for 45 minutes–1 hour.
Meanwhile, combine all the vanilla cream ingredients in a large bowl. Mix well and set aside.
To make the port reduction, put the port, peppercorns and star anise in a saucepan set over a low heat. Reduce by half or until a coating consistency, strain and set aside.
Put the sugar syrup in a new saucepan and warm gently over a low heat. Add the strawberries and poach gently for 6–8 minutes. Turn the heat off and add the raspberries, blackcurrants and redcurrants. Allow to cool.
To serve, top the meringue with the vanilla cream. Garnish with the red fruits and spoon over the port reduction. Arrange the nectarine slices on top and sprinkle over the pistachios. Finish with the mint springs and serve.