Make Your Own Warrens Bakery Pavlova
The sun is coming out and so are our tantalising sweet treats. Find your nearest Warrens Bakery this summer and experience one of our twenty-six creations for a taste of holiday nostalgia in every bite!
As a part of the new selection we have a beautiful array of Giant Swiss Meringues in mouth-watering flavours. Enjoy them as they are or in one of these deliciously summery recipes- which will you choose?
You will need:
– Two of our Raspberry and White Chocolate Giant Swiss Meringues
– 125g strawberries
– 50g redcurrants
– 1 tbsp. icing sugar
– 90ml double cream
Firstly, cut out a circle out of the top of each meringue to create a hollow, crush the scooped out top meringue and put to one side.
Secondly, chop 25g of the strawberries, mix them with half of the red currents and ¾ tbsp. of icing sugar and blitz in a food processor until smooth.
Push the fruit mixture through a sieve to create a sauce for the pavlova.
Next whip the cream with the remaining icing sugar and combine with the meringue you crushed earlier, then spoon the mixture into the hollowed-out meringue.
Top with the remaining fruit and drizzle with the fruity sauce.
Want some more tips for a Bright & Beautiful summer? Try these!
- Eton Mess using our Strawberry Giant Swiss Meringue,
- Dairy Free Lemon Meringue Cake using our Lemon Giant Swiss Meringue,
- Tropical Mango and Rum Trifle using our Passion Fruit Giant Swiss Meringue.
Recipe adapted from a BBC Good Food recipe.