Bread Ahead - Pavlova & Festive Berry Compote

Bread Ahead - Pavlova & Festive Berry Compote

Bread Ahead love a traditional pudding, and always spoilt for choice at christmas. But sometimes you need something a little lighter to follow a hearty feastive lunch. So to challenge the expected this year they will be whipping these lighter than air pavlovas and spiced berry compote.

Recipe by @breadaheadbakery

Ingredients

• Meringue
• 4 egg whites (150g)
• 190g + 50g caster sugar
• 30g boiling water
• 5g white vinegar

Compote:
• 50ml orange juice
• 200g caster sugar
• 100g blueberries
• 100g blackcurrants
• 100g raspberries
• 100g cranberries
• 1 cinnamon stick

Cream:
• 200ml double cream
• 20g caster sugar
• 50g natural yoghurt



Method

1. Preheat the oven to 100℃/fan 90℃/gas
2. Prepare a standard baling tray (40 x 45cm) with baking paper
3. Whisk the egg whites and 190g of caster sugar for 5 minutes on full speed
4. Your mix should increase in volume & have turned white, add the boiling water, vinegar & 50g of
caster sugar
5. Whisk on full speed for a further 5-8 minutes until you reach stiff peaks stage
6. Spoon the meringue onto the prepared baking paper, about the size of a grapefruit cut in half
7. Bake for 1 hour
8. While your meringue is baking, prepare the berry compote

9. Add the orange juice, cinnamon stick & 200g of caster sugar to a saucepan & bring to the boil
10. Add your fruits to the saucepan, lower the heat to a gentle simmer & continue to cook for a further
2 minutes
11. Remove the saucepan from the heat, transfer the fruits to a bowl & leave to cool
12. Whisk the double cream & 20g caster sugar together until you reach stiff peak stage
13. Finish by folding in the natural yoghurt, store this in the fridge
14. Allow your meringues to cool completely before you serve them
15. Add a generous spoonful of the cream to the centre of your pavlova & top with the cooled berry
compote
16. Don’t forget to drizzle over the beautiful juices from the compote