Autumn is upon us, in our eyes it’s the countryside’s finest showcase! Not only is it potato harvest time here at Chase farm, it is also time to go and forage all the delicious berries found in the hedgerows.
So, as the seasons change we’re indulging in this delicious Autumn fruit pavlova created by the talented Elizabeth Kerr of EK Bakery, this delightfully light yet chewy pavlova topped with our own freshly picked berries and drizzled in Chase Elderflower Liqueur is an instant crowd pleaser and it looks the part too.
- Chase Elderflower Liqueur
- Mascarpone cheese
- Greek yoghurt
- Basil leaves
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
Combine equal quantities of Mascarpone cheese and Greek yogurt and when the meringue has cooled spread it over the top. Decorate with fresh berries, basil leaves and fig slices and drizzle with Chase Elderflower Liqueur.
For more of Elizabeth’s recipes head to Instagram; @elizabethkerr__