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Guest Recipe: Lucinda's Autumnal Meringue

Guest Recipe: Lucinda's Autumnal Meringue

It's week 2 in the Great British Bake Off tent and our appetite for all things whisked, rolled, piped and baked is as insatiable as ever!

So we're keeping our apron's on and digging into another delicious recipe: this time it's Lucinda's Autumnal Meringe!

Pavlova dishes aren’t just for summer. With berries almost falling off our hedgerows at the moment this is the perfect dessert to welcome autumn and jazz up any table.

  • Prep Time: 15 mins
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour, 45 mins

Serves: 8

Category: Cakes

Ingredients

    For the meringue
  • 4 large egg whites
  • 200g caster sugar
  • 1 tsp balsamic vinegar
  • 2 tbsp of cocoa powder (optional)
For decoration
  • 200ml whipping cream
  • A handful of freshly picked blackberries
  • A handful of blueberries
  • 2 figs
  • Handful of raspberries
  • Gold sugar crystals to add a sparkle

Method

  1. Preheat the oven to 170°C.
  2. Line a baking tray with non-stick paper and draw a circle about 8” in diameter in the middle.
  3. In a clean bowl whisk the egg whites with an electric whisk on medium/high for 4 minutes until they form soft peaks and the ends don’t flop. For true GBBO style if you should be able to hold the bowl upside over your head.
  4. Carry on whisking and add the sugar gradually one spoon at a time for another 4 minutes until the mixture feels smooth when rubbed between fingers and clings to the side of the bowl – it should feel dense.
  5. Add the vinegar and cocoa powder (if using) and fold in gently with a spatula. The cocoa won't mix thoroughly and this leaves gorgeous streaks through the meringue. You can always replace the cocoa with pureed strawberries from summer. This will add some incredible colour and streaks too.
  6. Spoon large equal amounts of the meringue mixture in the circle – don’t worry if it looks a little misshapen, the rustic look is stunning with fruit – however you can also pipe the mixture if you prefer a uniform look.
  7. Pop the meringue in the oven and IMMEDIATELY turn the temperature down to 140°C.
  8. Leave in the oven for an hour and half.
  9. When your timer beeps, turn the oven off and leave the over door ajar until the meringue is cold.
  10. Once cooled, whisk up the cream and gently lay on top. Having rinsed the fruit and sliced the figs, sprinkle as you like over the top. Sprinkle a little gold sugar to add some sparkle at the end!

Enjoy Lucinda's meringue? Then you'll love her lifestyle and food blog, full of lip-smacking recipes and fun ideas for things to do and places to see. Check out Bakes Books and My Boys for more!


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