Summer Berry Sharing Pavlova Wreath
A WORD FROM THE CHEF
What better dessert for the summer time than Summer Berry Pavlova - when the weather is fine and berries are in season and at their finest. It's light and delicious! This beautiful pavlova wreath makes a stunning centrepiece for any summer barbecue, garden party or family celebration.
INGREDIENTS
(Serves 8)
For the Pavlova Base
250g egg whites
450g caster sugar
65g cornflour
5ml white vinegar
For the Garnish
500ml whipping cream
A punnet of raspberries
A punnet of Irish strawberries
A punnet of blueberries
50g icing sugar
½ vanilla pod
Sprigs of fresh mint
METHOD
Preheat the oven to 130°C (fan 110°C)/300°F/Gas Mark 2. On a sheet of greaseproof paper, draw a large circle, then draw a smaller circle inside it to create a wreath template.
Place the egg whites into a clean mixing bowl and whisk on a medium speed until firm peaks form.
With the mixer still running, gradually add the caster sugar. Increase the speed to high and whisk for a further seven to eight minutes until the meringue is white, glossy and smooth. If it still feels grainy, whisk for a little longer, taking care not to overwhisk.
Line a baking tray with the prepared greaseproof paper. Spoon the meringue mixture into the wreath shape, following the template to create an even ring. Tip: Shape the wreath before using all of the mixture—you can always add more meringue afterwards to perfect the shape.
Bake for one hour, or until the meringue is lightly golden on the outside while remaining soft in the centre. Remove from the oven and allow to cool completely.
Halve or quarter the larger strawberries, leaving the smaller ones whole. Gently combine them with your choice of berries, eg raspberries, blueberries and blackberries.
Whip the cream with the icing sugar and the seeds scraped from the vanilla pod until soft peaks form. Spoon the cream over the cooled pavlova wreath and spread evenly.
Arrange the berries on top as desired and finish with fresh mint.
ABOUT THE CHEF
Leading a team of over 30 across six kitchens, including the award-winning Snaffles Restaurant, Aaron Duffy is passionate about local and estate-grown produce.
He sources seasonal ingredients from the historic walled garden and estate game, from venison and pheasant to rhubarb and duck eggs. Aaron prides himself on keeping the distance his food travels in metres, not miles, combining sustainability with creativity.
Working closely with the estate’s gamekeeper and grounds team, he crafts imaginative, seasonal menus that celebrate the very best of Castle Leslie Estate.
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