Make the most of fresh blackcurrants to make this stunning pavlova for a summer gathering (or just for dinner).
Recipe and image courtesy of The Blackcurrant Foundation, blackcurrantfoundation.co.uk
Blackcurrant pavlova
Make the most of a seasonal glut of blackcurrants with this delicious dessert
Prep: 20 mins
Cook: 1 hr 15 mins
Total: 1 hr 35 mins
Published: June 10, 2025 at 1:12 pm
Ingredients
- 4 Large egg whites
- 225g/8 oz Caster sugar
- 2 tsp Cornflour
- 1 tsp Vanilla extract
- 450g/16 oz Blackcurrants fresh or frozen
- 3 tbsp Caster sugar
- 300 ml/10 fl oz Double cream
- 200g carton Half fat creme fraiche
- Mint leaves
Method
Step 1
Preheat oven to 130°C/110°C fan/ gas mark 1⁄2. Line a baking sheet with non-stick baking paper and draw on a 23cm circle. Turn over.
Step 2
To make the meringue, put the egg whites into a large, clean bowl and whisk until stiff. Add two-thirds of the sugar, 1 tbsp at a time, whisking between each. Mix 1 tsp cornflour into the remaining sugar, add all at once and whisk until stiff. Carefully fold in vanilla and vinegar.
Step 3
Scoop the meringue onto the baking paper and spread to fill the circle. Create a dip in the middle and flick peaks around the edge. Bake for 1 hour 15 minutes, until crisp around the edge. Remove from the oven and leave to cool. Transfer to a serving plate.
Step 4
While the meringue cooks, put the blackcurrants into a pan with 3 tbsp water and gently bring to a simmer. Cook for 1-2 minutes. Mix remaining 1 tsp cornflour with 2 tsp water, add to the pan and simmer until thick. Leave to cool.
Step 5
To assemble, whip the cream to soft peaks, fold in the crème fraîche, then add half of the blackcurrants. Fold in to create a swirl. Pile this onto the pavlova, then spoon over remaining blackcurrants and syrup.
