Summer Berry Pavlova

 

I know I haven’t been here in a long while, and that’s because I currently don’t find real joy in cooking or baking. I eat a lot of the same things, like oven grilled vegetables on leaf salad, yogurt and fruit, bulgur salad, and grilled vegetable & pasta salads but proper cooking is not on the agenda.

Not quite sure what the reason is for this, it may be the mad weather here in Southern Germany – it’s either extremely hot or we get deluges that make you want to snuggle up on the couch with comfort food. Or it may just be food fatigue, which I agree is a bit unlucky if you’re a food blogger 🙂 .

The only reason I made this summer berry pavlova last weekend was that I was invited to a BBQ and the hostess asked me to make one. I was going to make a plain one and just throw fruit on top, but then she said she usually tops it with mascarpone. Okay, message received.

First thing I checked my favourite site for classic foods, BBC Food, and found this recipe by the Hairy Bikers. If you look at that one, you can see a gigantic difference in colour to mine, and I don’t know why that is. The recipe said to bake until very lightly coloured on the outside, but I can never get a pavlova to stay as squeaky white as they are in other people’s pictures. Any ideas anyone? Also, mine turned out way flatter than the one on the recipe site. I don’t know how people manage to pile the egg whites that high.

For the topping I decided to mix mascarpone with crème double (which might or might not be the consistency of double cream – it’s the fattest thing you can get here in Germany with somewhere around 40 – 55 % fat). I liked the consistency of the crème double better than that of the mascarpone, and the mix turned out quite lovely. I also added a couple of tablespoonfuls of lemon curd when I whipped it up, which also turned out to be a good idea. Then I topped it all with summer berries – brambles, raspberries and strawberries from the market, and redcurrants fresh from my parents’ garden.

The result was great! Despite the colour, the pavlova turned out perfect – it was crisp on the outside and slightly chewy on the inside, and the topping is something I’ll definitely make again.