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Summer Berry Gin Pavlova: Try This Heavenly Upgrade on a Classic Dessert

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Brockmans Gin © Supplied

There’s something about the sight of a berry-topped pavlova that proves simply irresistible.

Perfect for summertime soirées, this dreamy summer berry gin pavlova, created using Brockmans Gin, will have you reaching for the spoon in no time at all.

Summer Berry Gin Pavlova, with Brockmans Gin

Ingredients:

For the Meringue

  • 4 large egg whites
  • 240g caster sugar
  • 1 teaspoon cider vinegar

For the Pavlova

  • 400g fresh strawberries (halved and quartered), cherries and blueberries
  • 250g mascarpone, chilled
  • 100g natural yoghurt
  • 30g orange blossom honey
  • 1 vanilla pod

For the Brockmans Gin and cherry sauce

  • 250g pitted cherries
  • 30g Brockmans Gin
  • 100g caster sugar
  • 60g filtered water
  • 1 teaspoon lemon juice

Method:

  1. Preheat the oven to 150 deg C / gas 2.
  2. In a medium-sized pan, place cherries, Brockmans Gin, water, and sugar. Stir on medium heat until sugar has dissolved. Bring the mixture to a gentle simmer. Stirring occasionally until the sauce has reduced and thickened. Add the lemon juice and simmer for another two minutes. Cool and chill until needed.
  3. Place the egg whites in a large bowl and whisk on medium speed until they start to form stiff peaks.
  4. With the mixer still running, slowly add the sugar, a heaped spoon at a time. When all the sugar has been incorporated add the cider vinegar and turn the mixer up to high speed and whisk until the meringue is smooth and glossy.
  5. Line a baking sheet with baking paper. Using a large metal spoon, place a blob of the meringue in the centre of your tray and spread until you form a circle of approximately 20cm. Add the rest of your meringue mixture and create a well in the middle. Using a spatula, lift the meringue sides and create swirls on the surface. Place in the oven, lower the heat to 135 deg C and bake for 1 hour.
  6. Turn the heat off, but leave the pavlova in the oven until it cools completely.
  7. In a large bowl, whip the cream and honey until it forms soft peaks, add the yoghurt. Cut the vanilla pod lengthwise, scrape the seeds from the vanilla pod using the back of a knife. Add and fold into the cream mixture.
  8. Spoon the cream into the meringue well. Place larger berries first, then fill the gaps with strawberry quarters, pitted cherries and blueberries. Drizzle with Brockmans Gin and cherry sauce.

Recipe by Stella Pereira of Little Cake Pot for Brockmans Gin.