Pavlova with ruby port reduction and poached summer fruits

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 6–8

By Matt Tebbutt
From Saturday Kitchen

 

Ingredients

For the meringue:

  • Free-range egg whites: 4
  • Caster sugar: 225g/8oz
  • Cornflour: 1 tsp
  • Vanilla extract: ½ tsp
  • White wine vinegar: ½ tsp

For the vanilla cream:

  • Cream cheese: 200g/7oz
  • Double cream: 200ml/7fl oz
  • Icing sugar: 100g/3½oz
  • Vanilla pod (split and seeds scraped): 1

For the reduction:

  • Ruby port: 400ml/14fl oz
  • Black peppercorns: 1 tsp
  • Star anise: 1

To serve:

  • Vanilla sugar syrup: 300ml/½pt
  • Strawberries: 6
  • Raspberries: 200g/7oz
  • Blackcurrants (3 strings)
  • Redcurrants (3 strings)
  • Nectarine (sliced)
  • Israeli pistachios (toasted): 10g/⅓oz
  • Small fresh mint leaves (handful)

Method

  1. Prepare the Meringue:
    • Preheat the oven to 110°C (90°C Fan/Gas ¼).
    • Line a baking tray with baking paper.
    • In a large bowl, whisk the egg whites until stiff peaks form, gradually adding the sugar.
    • Whisk in the cornflour, vanilla, and white wine vinegar.
    • Spoon dollops of the mixture onto the lined baking tray, shaping them into a circle.
    • Bake for 45 minutes to 1 hour.
  2. Make the Vanilla Cream:
    • Combine all vanilla cream ingredients in a large bowl.
    • Mix well and set aside.
  3. Prepare the Port Reduction:
    • In a saucepan over low heat, combine ruby port, black peppercorns, and star anise.
    • Reduce by half or until it reaches a coating consistency.
    • Strain and set aside.
  4. Poach the Fruits:
    • Warm the sugar syrup in another saucepan over low heat.
    • Add the strawberries and poach gently for 6–8 minutes.
    • Turn off the heat and add raspberries, blackcurrants, and redcurrants.
    • Allow to cool.
  5. Assemble and Serve:
    • Top the meringue with the vanilla cream.
    • Garnish with the red fruits and spoon the port reduction over them.
    • Arrange nectarine slices on top and sprinkle with toasted pistachios.
    • Finish with fresh mint leaves.

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