Summer Pavlova with Fruity Compote Dressing

Serves: 6 - 8 ● Prep time: 20 minutes ● Cooking time: 1 hour 15 minutes
Dressings are not just for salad! We have created this recipe for our #DressUpForSummer series - add a splash of Aspall Red Wine vinegar to a fruit compote for added depth and a fresh flavour and use this fruity berry dressing to top a creamy, summer pavlova.
method
  • 4 eggs, whites separated 
  • 100g caster sugar 
  • 1 tsp Aspall White Wine Vinegar   
  • 250g summer berries (eg raspberries, cherries and strawberries)
  • 50g sugar 
  • 2 tsp Aspall Red Wine Vinegar
  • 2 tbsp water  
  • 250ml double cream 
  • Fresh fruit and mint leaves, to serve  
  1. Heat your oven to 150°C and line a baking tray with parchment.  
  2. In a clean bowl, whisk the 4 egg whites until you reach soft peaks, then gradually add in the sugar, beating well to incorporate each time. Once all the sugar is added, whisk in the white wine vinegar until fully incorporated.  
  3. Spread the meringue in a circle on the tray, until about 20cm in diameter.  
  4. Place in the oven and immediately turn the temperature down to 120°C, then bake for 1 hour 15 mins. Leave to cool completely with the oven door open.  
  5. While the meringue is cooking, in a saucepan combine the compote ingredients. Bring to the boil and reduce until the fruit is soft and the liquid is a fairly thick consistency. 
  6. To serve, whip 250ml double cream and adorn your pavlova with this, then the compote and to top, some fresh berries and mint leaves.  
ingredients
  • 4 eggs, whites separated 
  • 100g caster sugar 
  • 1 tsp Aspall White Wine Vinegar   
  • 250g summer berries (eg raspberries, cherries and strawberries)
  • 50g sugar 
  • 2 tsp Aspall Red Wine Vinegar
  • 2 tbsp water  
  • 250ml double cream 
  • Fresh fruit and mint leaves, to serve  
method
  1. Heat your oven to 150°C and line a baking tray with parchment.  
  2. In a clean bowl, whisk the 4 egg whites until you reach soft peaks, then gradually add in the sugar, beating well to incorporate each time. Once all the sugar is added, whisk in the white wine vinegar until fully incorporated.  
  3. Spread the meringue in a circle on the tray, until about 20cm in diameter.  
  4. Place in the oven and immediately turn the temperature down to 120°C, then bake for 1 hour 15 mins. Leave to cool completely with the oven door open.  
  5. While the meringue is cooking, in a saucepan combine the compote ingredients. Bring to the boil and reduce until the fruit is soft and the liquid is a fairly thick consistency. 
  6. To serve, whip 250ml double cream and adorn your pavlova with this, then the compote and to top, some fresh berries and mint leaves.  

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