Frutti di Bosco Pavlova
PUBLISHED: 14:40 20 January 2014 | UPDATED: 09:40 21 January 2014
Rosemary Brown of Bluebells dairy in Spondon shares a quick and simple recipe incorporating Frutti di Bosco Cheesecake ice-cream
Assemble this dish on an elegant cake stand for a stunning centrepiece. Either make your own base, as per the recipe below, or buy one in. If making your own, bake before Christmas and store in an air tight tin until required. Serves 6-8.
For the meringue
Free range egg whites
250g castor sugar
1tsp white wine vinegar
1tsp vanilla extract
For the topping
500g fresh raspberries
200g blueberries or mixed berries
4tbsp icing sugar
250ml double cream
480ml tub Bluebells Frutti Di Bosco Cheesecake ice-cream
Heat oven to 150°C/130°C fan/Gas Mark 2. Use a pencil to draw round a dinner plate on baking parchment. Whisk the egg whites in a mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy and like marshmallow. Whisk in the vinegar, cornflour and vanilla extract. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Swirl the sides to create a decorative effect. Bake for 1 to 1.5 hours (keep checking throughout cooking that it is not going too brown). Turn off the heat and let the pavlova cool completely inside the oven. When the meringue is cool take 100g of raspberries and mix with half the blueberries (or mixed berries if using) and 3 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. To assemble the pavlova place it onto a cake stand. Take the Frutti di Bosco Cheesecake ice-cream out of the freezer and stand on the side to soften for 5 minutes. Gently spread the ice-cream over the meringue. Arrange the fruit on top. Whip the cream with the remaining icing sugar and place in an icing bag with nozzle. Pipe swirls of cream on top of the meringue. Drizzle the remaining sauce over the plate and on top of the pavlova. Serve immediately, along with lashings of the fruit coulis.
This dessert would be equally good using Bluebells Champagne Sorbet!
For more information on Bluebells, visit www.bluebelldairy.co.uk
Bluebell Dairy Ice-cream and Farm Shop, Brunswood Farm, Locko Rd, Derby, DE21 7BU
Tel: 01332 673924