SERVES 6 PREP 25 mins plus cooling COOK 1 hr EASY V
WHAT
When it comes to make-ahead puds that deliver the wow factor for not much effort, a pavlova is your best bet. Some fall short for being overly sweet – usually made with a classic meringue of just sugar and egg whites – but by applying a few tricks and reducing the overall sugar, you end up with a fruitier, lighter (but still indulgent) dessert.
WHAT TO BUY
4 egg whites
½ lemon, juiced (you’ll need 1 tbsp juice; reserve the squeezed lemon half)
200g caster sugar
2 tsp cornflour
For the fruit topping
400g strawberries, hulled and halved or quartered if large
1 tbsp icing sugar small squeeze of lemon juice
200g raspberries handful of redcurrants (optional) handful of small mint or basil leaves (or use a mixture)
For the cream
300g full-fat crème fraîche
25g icing sugar
¼ tsp vanilla extract
FREEZE FOR EASE Older egg whites create more volume when whisked than fresh ones. To break down fresh egg whites, freeze them, then defrost. Or, use frozen egg whites you have left over from another recipe that uses just the yolks.
COOLING OFF For a more professional finish, switch off the oven and leave the meringue inside to cool gradually (keeping the door closed) to prevent cracking
VANILLA SKY Transform clouds of sweetened crème fraîche with a few drops of vanilla extract to make it chantilly-style.
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