Forest Fruit Purée Pavlova

Use Purée Forest Fruit, Frozen, Boiron (1kg) to make this recipe. Forest fruit purée gives pavlova a tart berry ripple that balances sweet meringue. Reduce the purée to a spoonable sauce and add it at the last moment so the shell stays crisp.

At a glance

• Yield: 8
• Preparation: 30 minutes
• Cooking: 1 hour 30 minutes
• Chilling or freezing: 1 hour

Purée Forest Fruit, Frozen — Boiron (1kg)

£21.27

● In stock

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Ingredients

• 300g forest fruit purée, thawed
• 60g caster sugar
• 4 large egg whites
• 220g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 300ml double cream
• 1 tsp vanilla extract

Method

1. Simmer the purée with 60g sugar for eight to ten minutes until lightly thickened. Cool and chill.
2. Heat the oven to 120°C fan. Whisk the egg whites to soft peaks, then add 220g sugar gradually until glossy. Fold in cornflour and vinegar.
3. Shape a 20cm nest on baking paper. Bake for 90 minutes, switch off the oven and cool inside with the door slightly open.
4. Whip the cream with vanilla to soft peaks. Fill the cooled shell, spoon over the forest fruit sauce and ripple it once or twice.
5. Serve immediately after assembling.

Why this recipe works

Reducing the purée creates a sauce that sits on the cream instead of soaking straight into the meringue. Its acidity offsets the high sugar needed for a stable pavlova shell.

Practical tips and variations

• Make the meringue shell and sauce a day ahead, but keep them separate.
• Use a grease-free bowl for the egg whites.
• Do not over-swirl the sauce or the cream will turn uniformly pink.

Serving and storage

Store the unfilled shell airtight at room temperature for one day. Refrigerate the sauce for up to three days; assembled pavlova is best eaten at once.

Frequently asked questions

Why is my pavlova sticky?

Humidity and under-drying are common causes. Let the shell cool slowly in the switched-off oven.

Can I use frozen fruit instead of purée?

Yes, but cook and blend it first, then strain if you want a smooth sauce.

Can I assemble pavlova in advance?

Only shortly before serving, because cream and fruit soften the shell.