Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova a refreshing dessert.

A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova perfect for a celebration.

Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova piled high with fresh fruit.

Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8

For the Pavlova:

4 Large Free Range Egg Whites at room temperature

1tsp Lemon Juice

200g/7oz Caster Sugar

1tsp White Wine Vinegar

1tsp Cornfour – certified gluten free I use Doves Farm

400ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
  • Next in a scrupulously clean large bowl add the 4 egg whites.
  • Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb  and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
  • Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
  • Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
  • Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.
  • Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Creating the Pavlova shell.
  • Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.
  • Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.
  • Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.
  • Making the Coulis:
  • While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.
  • Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.
  • Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Making the Raspberry Coulis.
  • Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.
  • Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
  • Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
  • Spoon over the thickened cream so that it fills the central well in the pavlova.
  • Add the prepared berries, arranging so they look attractive.
  • Finally, drizzle over the raspberry coulis, encouraging it to drip  down the sides of the Pavlova.
  • Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova sliced and ready to serve.

A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.

Store any remaining Pavlova in the fridge and eat within 24 hours.

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Lemony Strawberry Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Chocolate Pavlova

Strawberry Eton Mess

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Strawberry Eton Mess

Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

Sammie xx

 

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Raspberry Chocolate Pavlova

Raspberry Chocolate Pavlova chewy, brownie inner to a crisp chocolate meringue, topped with softly whipped Cream and ruby red raspberries.

 

Hello, I’m writing this blog with fond memories of our week spent in the heart of Devon during half term – this Raspberry Chocolate Pavlova was made, at the barn, with minimal equipment and only my memory for the recipe! I’d call that a challenge!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova made again at home.

Physically it was a bit of a struggle for me, but that was more than compensated by the time we spent as a family: hanging out together, all 5 of us on a trampoline ( trust me I wasn’t jumping !!!!) that I thought was going to collapse at any second, being rowed around the pond, discovering semi-wild farm cats and their kittens in the hay barn – sooo cute, spending time with our Devon Families, both in church and on the farm.  But most of all being together Feasting and Having Fun!!!!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova perfect for dessert or afternoon tea.

Firstly I have to give complete credit to Nigella for inspiring this scrumptious Raspberry Chocolate Pavlova.

Whilst staying in our gorgeous Barn in the middle of nowhere Pip had invited us to share a meal with her and her wonderful hubby Sailor Man and their daughter Leggy Lou!

Pip would be cooking Lasagne and I offered to do pudding!!

We’ve been staying on the same farm, in the same barn at least 10 years, I was pretty confident, given the restricted equipment available in the barn, that  I could ‘easily’ whip up a Raspberry Chocolate Pavlova!!

This is one of those puds that not only has the WOW factor visually but tastes even better than it looks. So simple to do then??

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova a delicious combination of flavours.

Whilst out shopping I remembered ALL the ingredients (I may have made this a few dozen times before!!!) but couldn’t remember the quantities!!

Back at the farm, in a rare moment of actually being able to get a signal, I successfully popped onto Nigella’s website  and got the recipe.  Fortunately I had not forgotten anything – boy was I relieved!!

Recipe:  Raspberry Chocolate Pavlova,

You will need a good sized baking sheet that can take a 30cm diameter circle of meringue, lined with parchment paper.

Recipe: Rapsberry Chocolate Pavlova

6  Egg whites. (Pref free range) at room temp

300g  Caster Sugar

3 tbsp Cocoa Powder (not drinking chocolate!!)

1 tsp Balsamic vinegar (your just gonna have to trust me on this one???!!)

50g  Chopped Dark (70%) Chocolate + an extra 25g Dark (70%) Chocolate chopped very fine, for sprinkling over before serving

450ml Double Cream

300g – 500g Raspberries – Fresh if poss, but I’ve used decent thawed frozen ones in the midst of winter and it worked!

Method:  Preheat the your oven to 200C/180C fan (350F, gas mark 4).

Firstly if you have any kind of electric whisk PLEASE use it!! You can see from the photo below that I did not have one and it was VERY HARD WORK!!!

Oh yes - I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!!
Oh yes – I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!

Once the egg whites form satin peaks slowly add the  caster sugar and keep whisking (oh the joy, what was already a hard job became much more difficult as the sugar mixed into the whites) the mixture will become much thicker.

Once all the sugar is fully incorporated whisk until the meringue mixture is glossy, satiny and holds a stiff peak!

Next add the sieved cocoa, chopped chocolate and balsamic vinegar (stay with my guys it’s really worth it in the end!!!)

I'm not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!
I’m not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!

Using a metal spoon gently fold in the chocolate, cocoa and balsamic vinegar until the ingredients are fully combined. This was challenging for me, as you can see from the photos I’d used a straight sided, flat bottomed casserole dish as a mixing bowl!!!!

Still I’m nothing if not adaptable!

When at home I draw round a 12″ (30cm) round cake tin, with pencil, onto parchment paper. On holiday I had to ‘guesstimate’!

Flip the paper over, so that the pencil marking is on the underside. At this point, you can attach the parchment to the baking sheet with little dobs of meringue mixture. This acts like glue and stops the paper moving around.

Using the drawn circle as a guide, gently pile on the meringue mixture into the centre using a metal spoon. Then using a palette knife (or butter knife if on hols!!!) gently spread the mixture into an even circle shape approx 30cm across.

I’ve found it helps the cooked Pavlova not to crack if you build the sides up slightly so the centre is approx 1-2cm lower than the edge. It doesn’t matter if it does crack as later on you will be smothering it in whipped cream and raspberries! Using your knife smooth out the centre and create swirls around the outside of the Pavlova – let your creative, fun side run free!! It’s soo much fun and you can swirl to your hearts content!

The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x
The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x

Place the beautiful Pavlova on the middle shelf of the preheated oven (180C – 350F or gas mark 4), immediately turn the oven temperature down to 150C (300F gas mark  2) and bake for  1, 1/4 – 1, 1/2 hours.

If you are confident about the eggs you have used, gather the children around the bowl and let them lick the bowl clean – making sure you’ve had a little taste first. It’s GORGEOUS!!  I think it tastes like the lightest chocolate mousse.  You are eating raw egg so please do not taste if you are pregnant, unwell or elderly – I also wouldn’t  have let my children taste it when they were very young.  Our youngest is 12 now so he was allowed to try some!

The Pavlova is cooked when the outside looks lovely and crisp and you can see the dark, fudgey inside through the natural small cracks in the surface.

Turn the oven off and leave to cool completely in the oven.

Once the Pavlova is completely cool remove from the oven and peel off the Parchment paper (I’ve never yet had one stick using Parchment, if you use greaseproof paper I can’t guarantee it will peel off as easily).

Place the Pavlova on a flat cake stand, cake board or metal tray if that’s all you have to hand!!

Whip the cream until thickened but still floppy (adding a teaspoon of caster sugar if you prefer to sweeten the cream) and smother the top of the Pavlova with it leaving a cream free edge.

Just waiting to be adorned.
Just waiting to be adorned.

Tumble (or carefully place it’s your choice!) the raspberries over the cream topped Pavlova.

Now finally sprinkle over the remaining 25g (about a tablespoon) of finely chopped dark chocolate.

 

Soo beautiful, but the proof of the pudding is in the eating!!!
Soo beautiful,Raspberry Chocolate Pavlova. the proof of the pudding is in the eating!!!

We shared this with our dinner hosts who were extremely complimentary about the combination of flavours, but mostly the hidden, almost brownie like middle of the Pavlova. The contrast between the crunchy outer layer, the sublime tartness of raspberry enveloped in velvety whipped cream and then the surprise, almost fudgey centre with nubs of chocolate work to create a TASTE SENSATION! Thank you Nigella for inspiring this recipe.

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova the perfect sweet treat to take to take to someone’s house.

 

The perfect dessert for Sharing, Feasting and Having Fun!

Sammie x

 

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