{"id":4952,"date":"2018-09-16T23:16:11","date_gmt":"2018-09-16T22:16:11","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=4952"},"modified":"2018-09-16T23:17:38","modified_gmt":"2018-09-16T22:17:38","slug":"summer-berry-pavlova","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=4952","title":{"rendered":"Summer Berry Pavlova"},"content":{"rendered":"

\n\tSummer Berry Pavlova <\/strong><\/span>\n<\/p>\n

\n\t5 large egg whites<\/span>\n<\/p>\n

\n\t400ml double cream<\/span>\n<\/p>\n

\n\t600g mixed summer berries [raspberries, blueberries, red\/black currants]<\/span>\n<\/p>\n

\n\t250 caster sugar<\/span>\n<\/p>\n

\n\t2 tbsp orange liqueur [optional]<\/span>\n<\/p>\n

\n\tIcing sugar to dust<\/span>\n<\/p>\n

\n\tHeat the oven to 120C. Mark out 2 circles 23cm diameter on baking parchment. Line 2 baking trays. Beat the egg whites with a pinch of salt in a CLEAN mixing bowl until they hold stiff peaks. Whisk in the sugar, 1tbsp at a time until you have a glossy-looking mixture. Spread the mixture onto the baking parchment up to the diameter of the circle. Make an indentation in the centre of one. Bake for 1½ hours, then switch off the oven and leave the meringue to cool completely for 2 hours [or over-night if possible]. Whip the cream with the orange liqueur and spoon on top of the meringue circle with the indent. Scatter half the berries over the cream, put the other meringue on top. Add the remaining berries on top, dust with icing sugar and serve.<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Summer Berry Pavlova 5 large egg whites 400ml double cream 600g mixed summer berries [raspberries, blueberries, red\/black currants] 250 caster sugar 2 tbsp orange liqueur [optional] Icing sugar to dust Heat the oven to 120C. Mark out 2 circles 23cm diameter on baking parchment. Line 2 baking trays. Beat the egg whites with a pinch of salt in a CLEAN […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[123,129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1hS","jetpack-related-posts":[{"id":8542,"url":"http:\/\/wenvoe.org.uk\/?p=8542","url_meta":{"origin":4952,"position":0},"title":"Chocolate Gingerbread Brownies with Fudgy Icing","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":4952,"position":1},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. 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