Gooseberries and Kiwi Pavlova

Such a specific flavour combination – and probably my favourite when it comes to Pavlova: beautifully sweet and tangy :). This Pavlova with gooseberries and kiwi even beats the classic version with lemon curd, and it’s simply not to be missed during gooseberry season! Pavlova is essentially a large meringue – crisp on the outside and underneath, with a soft, marshmallow-like centre. Don’t worry if it cracks towards the end of baking – that’s part of its charm :). It’s usually a sign that it’s nearly ready. As it cools, the centre often sinks slightly, creating the perfect hollow for cream and fruit. Absolutely delicious!

Ingredients for the Pavlova:

• 6 egg whites (from large eggs, approx. 240 g)
• a pinch of salt
• 350 g caster sugar
• 2 teaspoons potato starch (or cornflour)
• 1 teaspoon lemon juice

All ingredients should be at room temperature.

In a mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time (this is important!), whisking continuously until the mixture becomes thick and glossy. Add the lemon juice and whisk briefly. Fold in the sifted starch gently using a spatula.

Line a baking tray with baking parchment or a silicone mat. Draw a circle about 22 cm in diameter on the paper. Spoon the meringue onto the circle and shape it using a spatula or spoon.

Place in an oven preheated to 150°C, then after 5 minutes reduce the temperature to 110°C and bake for 1 hour 45 minutes up to 2½ hours. Baking time and temperature may vary depending on your oven – you’re aiming for a pale meringue that’s crisp on the outside and soft inside. Turn off the oven and leave the Pavlova to cool inside with the door slightly ajar.

Transfer the cooled meringue to a serving plate. Top with whipped cream and fruit (recipes below).

Ingredients for the cream:

• 250 ml double cream, chilled
• 1 teaspoon icing sugar

Whip the double cream with the icing sugar until soft peaks form.

To finish:

• 250 g gooseberries
• 1 tablespoon sugar
• 2 kiwi fruits

Top and tail the gooseberries. Peel the kiwi, remove the tough core, and dice the flesh.

Place the gooseberries in a saucepan with the sugar and cook gently, stirring often, until softened. They will burst and release their juices, but don’t overcook – they should still hold some shape. Mix with the diced kiwi and leave to cool. Spoon the fruit over the cream-topped Pavlova.

Enjoy!