6 days ago
Summer berry pavlova from Clodagh McKenna
As we come into summer, this hero of a dessert from Irish chef, columnist and TV presenter Clodagh McKenna is the perfect garden-party showstopper – it's showing off, done simply. Good quality egg whites are the secret to its fluffy and light meringue base, and then delicious, in-season Tesco Finest raspberries, blueberries and British strawberries – plump and bursting with irresistible sweetness – are piled high on top. Dreamy.
Cook and prep 2 hrMakes 1 pavlova
For the pavlova5 Tesco Finest free-range Welsh bluebell araucana eggs, whites only250g caster sugar
1 tsp corn starch
½ tsp white wine vinegar
For the filling300ml whipping cream
300g mix of Tesco Finest strawberries, raspberries and blueberries
1 tbsp icing sugar
Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with baking paper.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, whisking constantly until the mixture is thick and glossy and the sugar completely dissolved. Add the corn starch and vinegar, and gently fold in until just combined.
Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the heated oven and turn the heat down to 140C (120C fan)/275F/gas 1 and bake for 1½ hours. Once the meringue is cooked, turn off the heat and allow it to cool completely in the oven.
Just before you are ready to serve, assemble the filling. Gently whisk the cream and spoon it into the centre of the meringue nest. Add the fresh berries on top, with a sprinkle of sieved icing sugar. If you have any edible flowers from your garden, you can add them here.
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