Summer Pavlova Recipe with Nectarines and Blackberries

It is summer and I am back in Australian and I’ve found myself in the middle of the nectarine and blackberry season.

I am obsessed with seasonal fruits and vegetables, and I am a believer that you have to “Eat the Seasons”. Seasonal ingredients are generally fresher, tastier and better for your wallet.

I hope you will be inspired by this stunning Pavlova.

For the Meringue

• 5 egg whites
• a pinch of salt
• 250g caster sugar
• 1 tablespoon of corn starch
• 1/2 teaspoon white vinegar

For the Filling

• 250g soft ricotta
• 100ml double cream
• 150ml whipping cream
• Finely grated zest of one lemon
• 4 tablespoons icing sugar

To Finish

• 2 white nectarines
• 2 yellow nectarines
• A handful of blackberries
• lemon juice
• mint leaves

Method

• Preheat the oven to 140C.
• Whisk the eggs whites with the salt and vinegar in a bowl until stiff peaks form.
• Add the sugar, a spoonful at a time, whisking after each addition until you have stiff peaks once more. Then add the cornflour and whisk again to combine.
• Line a large baking tray with baking paper and scoop the mix onto the centre. Using the back of a metal spoon spread the meringue into a rough circle.
• Cook for 1 hour until crisp, then turn of the oven off and allow the meringue to cool inside.
• Remove the Pavlova from the oven and allow it to cool completely.
• For the filling whip the cream to soft peaks.
• Add the double cream, the lemon zest and icing sugar. Mix well with a spatula.
• Then add the cream mixture to the ricotta cheese using the same spatula.

• Spread over the centre of the meringue.
• Slice the nectarines using a mandolin and toss in the lemon juice and sugar.

• Scatter or arrange them over the cream and arrange the blackberries and mint.
• Serve immediately.

Tips

• Preheat the oven to 140C.
• The ricotta cheese should be a room temperature. It will be easier to mix with the whipping cream.
• Caster sugar is easier to dissolve than conventional white sugar. The sugar should be completely dissolve into the egg whites.
• Corn flour creates a more stable Pavlova.
• Adding white vinegar ensures that your Pavlova is unlikely to collapse from over beating.