Total time: 1 hour 25 minutes
For the meringue
- 6 large free-range egg whites
- 300g caster sugar
For the pavlova
- 400g fresh strawberries and raspberries
- 200ml double cream
- 200ml fat-free natural yoghurt
- 2 tablespoons caster sugar
- 1 vanilla pod
Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice ﬁrm peaks.
With your mixer still running, or whilst whisking by hand, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are ﬂuffy in the middle.
Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod lengthways, scrape out the seeds and fold them into the creamy mixture.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and enjoy!
To make individual meringues
Put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves.
Pour into a mixing bowl and whisk until you have soft peaks. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 to 45 minutes until crunchy on the outside and soft inside. Divide the cream mixture and berries between the meringues, pick over the mint leaves and serve.
Keep costs down by using frozen berries instead of fresh and replacing the vanilla pod with vanilla essence. You could also use shop-bought merinques to whip up this delicious desert without even turning the oven on!
Credits: Recipe ⓒ Jamie Oliver Enterprises Limited, 2016. JamieOliver.com
Image copyright: 2008 Jamie Oliver Enterprises Limited; photography David Loftus