Jump to recipe
This version of vanilla pavlova is inspired by a recipe from “Dagelijkse kost”, Belgium’s favourite cooking show fronted by celebrity chef Jeroen Meus. This impressive-looking dessert is surprisingly easy to make!
Recipe adapted by Clara Van Hemelrijck
- 3 eggs
- 100g white sugar
- 75g icing sugar
- (I always end up using less sugar)
- A few drops of lime juice
- ½ tsp vanilla extract
- 250ml heavy cream
- 1 tsp vanilla sugar
- 1 tsp sugar, or to taste
- 1 vanilla pod
- ½ lime
- 300g frozen red berries
- 2 tsp sugar, or to taste
- 120g blackberries
- 120g raspberries
Meringues (for best result – 5 hours in the oven!)
- Mix the white sugar and icing sugar.
- Separate the eggs and use only the whites – start whisking until you have firm white foam.
- While whisking, add a few drops of fresh lime juice and the vanilla extract.
- Spoon in the sugar while you are whisking. Add the sugar one spoon at a time so it can dissolve in the meringue.
- On baking paper, scoop heaps of meringue (count on two spoons per meringue). Use the backside of the spoon to make a small pit in each meringue.
- Leave the meringue to dry in an oven at 60°C (not more!) for 5 hours (note: if you turn up the heat in the oven, you can make the meringues quicker but the result won’t be as good)
- Pour the cream into a mixing bowl.
- Cut open the vanilla pod lengthwise and use the tip of a knife to scrape out the black vanilla seeds.
- Whisk the cream. While whisking, add the sugar, vanilla seeds and vanilla sugar and grate in some lime zest.
- Whisk until the cream is firm and the sugar has dissolved completely.
- Refrigerate the vanilla cream until ready to serve.
- Put the frozen fruits in a pot and add some sugar to taste.
- Heat the fruit on medium heat and leave to summer for around 10 minutes.
- Let the fruit cool off a bit before blending into a runny fruit puree. Pour through a sieve and keep only the juice.
- Leave to cool for a few minutes.
- In the middle of each plate, dab a little bit of vanilla cream and place a meringue on top (the cream will “glue“ your meringue onto the plate).
- Add a generous portion of vanilla cream in the little pit you made in each meringue.
- Arrange a royal portion of fresh berries on the custard.
- Finish each plate with one (or more) spoonfuls of coulis.
© 2023 © Food Explorers