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Jude's Drinks Summery Pavlova

We’ve got the amazing Jude's Drinks to thank for this gorgeous classic fruity dessert that makes the most of our sweet and juicy berries and fruits. You’ll have to make sure to enjoy this sweet pud with a chilled can of Jude’s Flat White Coffee Shake Flat White Coffee or Chocolate Shake. Trust us, it’s the most indulgent summer combination ever!

  • Preparation time:
    20
    min(s)
  • Cooking time:
    160
    min(s)
  • Servings:
    8

How to make

  1. Preheat the oven to 150⁰C/fan 130⁰C/ gas mark 2 and line a large baking tray with baking parchment. Draw a large circle with a 25cm (10in) diameter, on the underside of the parchment (ensuring no ink will be in contact with the meringue).
  2. For the pavlova, put the sugar and egg whites in a large metal bowl and set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water. Cook for 5-7 minutes, scraping down the sides of the bowl and stirring occasionally with a rubber spatula until the sugar has melted and the liquid is warm, smooth and slightly cloudy. Pour this liquid into the bowl of a stand mixer or use an electric handheld whisk.
  3. Whisk on high for 10-12 minutes until the meringue is cool to the touch and forms stiff peaks. Sprinkle the cocoa over the meringue and fold through, but don't overmix; it's nice to see swirls of cocoa through the meringue.
  4. Spoon the meringue onto the parchment in a large circle, using the template as a guide. Form a crater by making the sides a little higher than the centre - remember it will increase in size as the pavlova dries out. Transfer the tray to the middle of the oven and immediately reduce the temperature to 120⁰C/ fan 100⁰C/ gas mark ½. Cook the pavlova for 2-2½ hours, until the outside is crispy and the inside is marshmallow-like.
  5. Remove the tray from the oven and allow the pavlova to cool completely on the tray. Carefully peel off the baking parchment and transfer the pavlova to a flat board or plate.
  6. Pile on the crème fraîche and berries. Drizzle over a little runny honey and serve straight away, with scoops of ice cream.

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