Category: Dessert Recipes

Follow the links for simple dessert recipes. Or have a look at the Recipe Index for lots of other brilliant easy recipes!

All my dessert recipes are simple and easy to make from scratch. Many of them can be made in advance which takes off the pressure a bit when you are entertaining. As with all my recipes, they are dishes that anyone can make which taste good and look attractive.

In this section you will find lots of traditional puddings and desserts plus loads of ideas for meringues and pavlova and for home-made ice cream and a few sweet tarts.

Puddings and desserts

Ice-cream and Sorbet

Tarts, Tartlets and Pies- Sweet

Blackberry Ice Cream

Blackberry Ice Cream flavoured with Bay

This Blackberry Ice Cream is perfect for late summer or early autumn when the blackberries are in season. It is a simple, custard-based ice cream which is flavoured with a sweetened puree of blackberries. I also add an additional flavouring by adding bay leaves to the custard mixture. Blackberry and bay is an excellent flavour pairing. The warm spiciness of the bay provides a background note to the sweet and sour flavour of the berries.

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What you need to know about this Blackberry and Bay Ice Cream

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As I am keen on using seasonal, local produce, I make this ice cream with foraged wild blackberries. However, if you want to make it outside of blackberry season – August to September in the UK – then it is absolutely fine to use shop-bought blackberries. However, the blackberries that you buy in the shops are bred for sweetness and will not have the sharp, sweet-sour flavour of wild blackberries. If you are using shop-bought blackberries, you may want to add the juice of one additional lemon to the ice cream mixture.
I like to experiment with flavour combinations and so I have added bay leaf to the recipe. If you don’t have any bay leaves to hand, or simply don’t like the idea of adding this to your ice cream, that is fine. Just leave it out. The ice cream will still taste good!
Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

How to eat this Blackberry and Bay Ice Cream

This ice cream is pretty good just serves on its own. However, here are a some ideas for other ways that you can serve it.

A few fresh blackberries served with the ice cream is a good addition.
Blackberry and apple is a classic combination. You could serve this ice cream as an accompaniment to any apple-based dessert. It is excellent served along with Apple Ice Cream and also with Apple Crumble or Apple Pie.
A drizzle of something alcoholic is also a good way to go with any ice cream in my view. Try something with a base note of apple, such as an apple liqueur. Alternatively, go for a double hit of blackberry by using Blackberry Gin.

In praise of blackberries

I try to use seasonal, local food but I am not an expert forager and am still on a steep learning curve about identifying and using wild food. However, blackberries are a foraged food that I have picked and enjoyed since I was a child. They are easily identifiable and grow in abundance pretty much everywhere in late summer. The time to pick blackberries is August and September. I will pick enough to use immediately and also try and pick a supply for the freezer as they freeze very well. In addition to ice cream, they are great in crumbles and pies and can also be used to make Blackberry Gin and Blackberry Muffins.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other recipes are listed below.

Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday and Zeba @ Food For The Soul

Blackberry Ice Cream recipe

Blackberry Ice Cream

★★★★★ 5 from 4 reviews

Author: Tastebotanical
Prep Time: 20
Total Time: 20 minutes
Yield: Serves 6
Category: Ice Cream
Cuisine: English

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Description

This Blackberry Ice Cream is made from juicy fresh blackberries enhanced by the rich spicy flavour of Bay.

Ingredients

Scale

450 g (1 lb) fresh blackberries
50 g (5 oz) caster sugar
Juice of 1 lemon
425 ml (15 fl oz) double cream
4 bay leaves (fresh or dried)
4 egg yolks

Instructions

Puree the blackberries, caster sugar and lemon juice in a food processor or using a hand blender. You will have approximately 600 ml of puree depending on the juiciness of your blackberries.
Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
Pour the cream into the bowl containing the egg yolks and whisk all the time.
Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
Remove the thick custard from the heat and transfer into a bowl. Do not remove the bay leaves from the custard yet. They will continue to impart their flavour while the custard cools.
Add approximately two thirds (400 ml) of your blackberry puree to the custard.
Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
When you are ready to make the ice-cream, remove the bay leaves and transfer the ice cream mixture to your ice cream maker and use according to your machine’s instructions. If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
When the ice cream is almost set, stir in the remaining one third of the blackberry puree so that it forms a “ripple” through the ice cream.

Keywords: ice cream, blackberries, blackberry

Raspberry Clafoutis

Easy Raspberry Clafoutis recipe

Raspberry Clafoutis is an easy dessert recipe consisting of fresh raspberries set in a creamy set custard. It is a bit like a thick pancake, made with a rich batter, but studded with fresh raspberries. It is simple to make and can be eaten either warm or at room temperature. If you have an left-over clafoutis, it is a good addition to a picnic or a lunch-box.

Clafoutis is a French dessert which is traditionally made with fresh black cherries. However, the basic concept can be adapted for use with lots of other types of fruit. I particularly like to use raspberries because they have a sharpness which goes well with the creamy richness of the batter. However, you can use apricots, peaches, plums or apples and pears in a clafoutis.

What you need to know about Raspberry Clafoutis

You can make clafoutis in any kind of shallow oven-proof dish. I used a round, shallow cast-iron dish. However, you can use a ceramic or glass dish of any shape as long as it is oven-proof. However, whatever kind of dish you use, it is really important to grease it thoroughly (step 2) to stop your clafoutis sticking when you try and get it out!
When you add the raspberries to the dish (step 3) make sure that they are evenly distributed. Where you place them at this stage is pretty much where they will be in the finished dish.
You can use any kind of raspberries in this dish. You can also use other berries if you wish or a mixture of berries. Loganberries, boysenberries or blueberries are good options. It is best to avoid using berries that need to be sweetened such as gooseberries.
I make my custard with double cream (step 4) because I like the richness with the sharpness of the raspberries. However, if you want to make this dish a bit lighter (and healthier) you could use milk or a combination of half milk and half cream.
I flavour the custard with vanilla. I think it is important to do this as it really adds to the flavour of the finished dish. As an alternative, you could add a little almond essence.
When you add the custard to the dish (step 5) you can pour it over the back of a spoon which will make the flow gentler and help to stop it disturbing your carefully-placed raspberries.
The clafoutis will rise up when it is in the oven and then deflate as it cools. If you want to it to look at its most impressive, serve it immediately it is cooked. The slightly deflated look is normal and the taste is good whether you eat it hot or at room temperature.

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Other easy desert recipes

If you are looking for other easy, make-ahead desserts, particularly those which are not too heavy, you might like some of the following recipes.

Pavlova is the perfect make-ahead impressive dessert and I have lots of recipes for different kinds including basic Strawberry Pavlova plus various such as Cranberry Pavlova, Lemon Pavlova and Rose and Raspberry Pavlova.
If you want something simpler, Meringues are a good option. If, like me, you like floral flavours, you might like my Rose Meringues.
Cheesecake is another good easy option and I am particularly keen on citrus flavours such as my Lime Cheesecake
Banoffee Pie is a great recipe to make with children who are generally enthused by the combination of banana and caramel!
A good option when there are lots of berries in season is Summer Pudding which is a traditional old-fashioned pudding which is great with a dollop of cream!

Raspberry Clafoutis

★★★★★ 5 from 1 reviews

Author: Tastebotanical
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: Serves 6
Category: Dessert

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Description

Raspberry Clafoutis is a simple dessert recipe which consists of fresh raspberries set in a creamy baked custard.

Ingredients

Scale

A little butter
170 g (6 oz) fresh raspberries
80 g (3 oz) plain flour
3 eggs
250 ml (8 fl oz) cream
100 g (4 oz) caster sugar
1 teaspoon vanilla extract

Instructions

Set your oven to 180 C, 400 F or Gas Mark 4.
Grease an oven-proof dish with a little butter.
Place the fresh raspberries in the dish. Make sure that they are evenly distributed.
Sift the flour into a bowl. Add the three eggs and stir to combine. Gradually add the cream. Finally, add the caster sugar and the vanilla extract.
Gently pour the custard mixture over the raspberries in the oven-proof dish.
Put the dish in the oven and cook for 30 minutes.
Remove the dish from the oven. Eat immediately or set allow to cool if you wish to eat the clafoutis at room temperature.

Keywords: clafoutis, raspberry

This recipe has been shared on #CookBlogShare with Peachicks Bakery and #Fiesta Friday with Fiesta Friday and Liz @ Spades, Spatulas & Spoons

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Cherry Ice Cream

Home-made Cherry Ice Cream

This easy Cherry Ice Cream recipe uses juicy fresh cherries which are roasted with kirsch for extra flavour. They are then mixed with a creamy custard base to make a deliciously rich ice cream.

This is a great ice cream to make in July and August when fresh cherries are in season and widely available. I particularly like the large, sweet black cherries but you can use any kind of fresh cherry in this recipe. As with every recipe, the tastier the ingredients, the tastier the dish. I would recommend eating one (or maybe more than one) of the cherries that you plan to use in this ice cream to check the flavour.

What makes this ice cream particularly good is that the cherries are roasted, with kirsch, in order to concentrate their flavour. Not only do the cherries taste pretty good, the process produces a delicious alcohol-infused juice which flavours the ice cream. I also love the colour of this ice cream which is a beautiful soft pink if made with black cherries.

If you have a few too many fresh cherries, you may also like my Cherry Tart.

What you need to know about making ice cream with fresh cherries

Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.
You can use any kind of cherries to make this ice cream. However, make sure that they are sweet and full of flavour. The best way to check this is by eating one! The better the flavour of your cherries, the better the flavour of your ice cream.
Roasting the cherries (step 2) makes a huge difference to the taste of the finished ice cream as it intensifies the taste of the cherries. Leaving the stones in when you roast the cherries adds an additional almond flavour to the ice-cream. It is also easier to remove the stones when the cherries have been roasted. It is really important to cover the dish in which you roast the cherries to stop the delicious juices evaporating. These juices are just as important as the flesh of the cherries in bringing flavour to your ice cream.
I generally add a dash of kirsch, a cherry-based spirit, when I roast my cherries. However, if you don’t want to include alcohol, that is fine. Just leave it out – the ice cream will still taste good! Also, if you want to choose a different type of spirit, that is fine too. Good alternatives would be brandy, cherry brandy or port.
This recipe produces a very rich Cherry Ice Cream which means a little goes a long way. Keep the portions small – people can always have seconds.
I think this Cherry Ice Cream is pretty good just served on its own. However, a spoonful of cherry compote would be a good addition. Also, cherry and chocolate is a good flavour combination so a little grated, chunked or curled chocolate – particularly dark chocolate – would be a good addition. Similarly, a scoop of rich chocolate ice cream would go well with this ice cream.

Loved this recipe? Check out the Recipe Index?

Other home-made ice cream recipes

Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

Cherry Ice Cream recipe

★★★★★ 5 from 4 reviews

Author: Tastebotanical
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: Serves 6
Category: Ice Cream
Cuisine: English

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Description

This easy and delicious ice cream is made with fresh cherries, roasted with kirsch, mixed into a creamy custard base.

Ingredients

Scale

350 g (12 oz) fresh cherries
2 tablespoons sugar
2 tablespoons of kirsch (optional)
4 egg yolks
85 g (3 oz) caster sugar
425 ml (15 fl oz) double cream
1 teaspoon vanilla extract

Instructions

Set your oven to 180 C, 400 F or Gas Mark 4.
Place the fresh cherries in an oven-proof dish. You do not need to remove the stones at this stage. Sprinkle with the 2 tablespoons of sugar and the kirsch you wish to use it.
Cover the oven-proof dish with foil or a lid. Put in the oven for 30 minutes. Then remove from the oven and set aside while the cherries cool sufficiently for them to be handled.
Remove the stones from the cherries and then finely chop the flesh of the cherries.
Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
Heat the cream to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
Remove the thick custard from the heat and transfer into a bowl.
Add the vanilla extract and the chopped cherries and any juice that has accumulated in the oven-proof dish while they were roasting.
Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Keywords: Ice cream, cherries, cherry

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday

Loved this recipe? Check out the Recipe Index?

Coffee Ice Cream

Easy, home-made Coffee Ice Cream recipe

This Coffee Ice Cream is rich and delicious with a strong coffee flavour. I think that it is the ice cream equivalent of a creamy cappuccino. It has a certain sophistication, although it is very easy to make, and is a good make-ahead dessert for a dinner party or family meal.

This is a very simple recipe, using only four ingredients, all of which you are likely to have in your store cupboard. The coffee flavour comes from instant coffee granules which, perhaps surprisingly, produce a strong, rich and sophisticated coffee flavour. Seriously, no one who eats this ice cream believes that it is made with coffee granules!

Why make your own ice cream?

There are many fantastic brands of ice cream available in the shops so why bother making your own? First off, if you make your own ice cream, you can ensure that it contains only wholesome ingredients such as milk, cream and fresh fruit. Secondly, you can also experiment with different flavour combinations. I am always looking at ways that I can use other recipes in an ice cream – for example Lemon Curd Ice Cream or Cranberry Ice Cream (which uses Cranberry Sauce!) And thirdly, I think it tastes better!

What do you need to know about making Coffee Ice Cream?

Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
Although coffee can be quite an adult flavour, children seem to love this ice cream even if they don’t like drinking coffee or have never tried it. However, if you use regular instant coffee granules, it will contain caffeine so you do need to be aware if you are serving it to young children or to adults who, unlike me, are not regular coffee drinkers and may not have a high caffeine tolerance. If you want to make a no-caffeine version, simply use decaffeinated coffee granules.
As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.
This recipe produces a very rich Coffee Ice Cream which means a little goes a long way. Keep the portions small – people can always have seconds.
This ice cream is pretty good served straight. However, if you want to add a bit of decoration, good options are chocolate chips, curls or flakes (particularly dark chocolate) or chopped toasted nuts (particularly hazelnuts or walnuts). I have also been known to pour a couple of tablespoons of coffee-flavoured liqueur, such as Kahlua, over my bowl. However, I would avoid serving it with whipped cream as the ice cream itself is rich and very creamy.
You can serve Coffee Ice Cream on its own. However, it also goes well with other ice cream flavours in particular vanilla, chocolate or any nut-based ice creams such as hazelnut or walnut. It is also good with any chocolate-based dessert – we often serve it with warm Chocolate Brownies which is truly a match made in heaven.

Loved this recipe? Check out the Recipe Index?

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! Some of my other recipes are listed below.

Loved this recipe? Check out the Recipe Index?

Coffee Ice Cream

★★★★★ 5 from 1 reviews

Author: Tastebotanical
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: Serves 6 to 8 1x
Category: ice cream
Cuisine: English

Print Recipe

Description

This rich and creamy, home-made Coffee Ice Cream is made from only four ingredients.

Ingredients

Scale

4 egg yolks
85 g caster sugar
425 ml double cream
5 teaspoons of instant coffee granules

Coffee ice cream

Instructions

Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
Put the cream and coffee granules in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
Remove the thick custard from the heat and transfer into a bowl.
Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Coffee ice cream

Notes

If you want to make a caffeine-free version of this ice cream, you can use decaffeinated coffee granules.

Remove from the freezer ten minutes before serving to ensure that it is easy to scoop.

This ice cream will keep for up to three months in the freezer.

Keywords: ice cream, coffee, home-made

Loved this recipe? Check out the Recipe Index?

This recipe has been shared to:

#CookBlogShare with Feast Glorious Feast

#Fiesta Friday with Fiesta Friday and Mollie @ Frugal Hausfrau

#What’s for Dinner with the Lazy Gastronome

#Full Plate Thursday with Miz Helen’s Country Cottage

Strawberry Pavlova

Easy Strawberry Pavlova

Strawberry Pavlova is an easy, make-ahead, show-stopping dessert recipe. It tastes delicious with the classic combination of strawberries, cream and meringue. With its crisp meringue, billows of whipped cream and juicy strawberries, it also looks beautiful and makes a great centrepiece for a buffet or celebration meal. It is best eaten soon after it has been assembled but you can keep any left over pieces in the fridge for up to a couple of days.

What you need to know about Strawberry Pavlova

Adding the cornflour and lemon juice helps to stabilise the meringue and ensure that your pavlova is crisp on the outside and slightly soft on the inside.
You can make your pavlova any shape you like. Just spoon the meringue mixture into your desired shape. I generally make mine either round or oval but have occasionally made one heart-shaped.
It is important to cook the pavlova and a very low heat. Check towards the end of the cooking time to make sure that it is not starting to turn light brown which is a sign that it is over-cooked. Once the pavlova has finished cooking, open the oven door and leave it to cool in the oven. This should prevent cracking.
It is important to allow your pavlova to cool completely before adding the cream and strawberries. I generally make mine the day before I serve them. They keep very well at room temperature if covered in cling-film or foil.
You should add the cream and strawberries just before you are ready to serve the pavlova. If you add them a long time in advance, they will make the meringue soggy.
It is possible to get sweet and full-flavoured strawberries. However, sometimes they do not taste so good. If you have some flavourless strawberries, cut them in half and put in a bowl with a sprinkling of caster sugar and leave for about an hour before spooning them on to the pavlova.

Loved this recipe? Checkout the Recipe Index.

What to do with the left-over egg yolks

This recipe uses four egg whites. When I make pavlova, I generally also make ice cream which uses the corresponding number of egg yolks. I have a lot of delicious and simple ice cream recipes listed in my Recipe Index if you would also like to do this. Some of my favourites are Strawberry Balsamic Ice-cream , Elderflower Ice-cream, Lavender Ice-cream, Rose Ice-cream and Lemon Curd Ice Cream.

Other meringue recipes

I love meringues and pavlovas and make a lot of them all year around. Here are some my other favourites.

Meringues – basic meringues sandwiched with whipped cream.
Rose Meringues – similar to basic meringues but flavoured with rosewater
Lemon Pavlova – easy pavlova topped with lemon curd and whipped cream
Cranberry Pavlova – a winter pavlova topped with home-made cranberry sauce!

Strawberry Pavlova

★★★★★ 5 from 3 reviews

Author: Tastebotanical
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: for 6 people 1x
Category: Meringue
Cuisine: English

Print Recipe

Description

This simple Strawberry Pavlova is the perfect make-ahead, show-stopping dessert. It consists of crisp meringue topped with whipped cream and fresh strawberries.

Ingredients

Scale

4 egg whites
Pinch of salt
225 (8 oz) caster sugar
1 teaspoon cornflour
1 teaspoon lemon juice
300 ml (10 fluid oz) double cream
As many strawberries as you like

Instructions

Set your oven to 140 C/275 F/Gas Mark 1.
Whisk the egg whites with salt until they form stiff peaks.
Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
Cover a baking sheet with baking parchment or silicon paper.
Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
Allow to cool.
When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
Decorate as you wish with strawberries or other berries.

Keywords: pavlova, strawberries

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #Fiesta Friday with Fiesta Friday and What’s for Dinner with the Lazy Gastronome.