Hebridean Baker - Isle of Harris Gin & Raspberry Pavlova

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Hebridean Baker Recipe for Harris Gin and Raspberry Pavlova

Make the meringue in advance, and just before serving, add the layers of cream and fruit – this always gets a gasp from dinner guests as it arrives at the table. Serve with a gin & tonic!

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The meringue

6 egg whites

375g sugar

2½ teaspoons cornflour

The sauce

300g fresh raspberries

100ml Isle of Harris Gin (or your gin of choice!)

4 tablespoons sugar

The topping

600ml double cream

500g bag of frozen mixed berries

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Place the fresh raspberries for the sauce in a bowl, pour over the gin and leave to steep

Preheat the oven to 180°C/350f. Whisk the egg whites until satiny peaks form, then whisk in the sugar a tablespoon at a time. Sprinkle the cornflour over the meringue and gently fold until thoroughly mixed in.

Line a baking tray with baking parchment and spoon the meringue into a 20cm round.

Place in the oven, then immediately turn the temperature down to 150°C/300°F, and cook for 1 hour. Switch off the oven, open the oven door fully and leave the pavlova to cool.

Whilst the meringue cools, make the raspberry gin sauce by adding the steeped berries and gin liquid to a saucepan. Add the sugar and set over a low heat, stirring gently, until the raspberries begin to break up and the sugar has fully dissolved, then set aside to cool.

It’s easy to pick up a bag of frozen mixed berries, usually with raspberries, blackberries, blackcurrants and redcurrants. Defrost in a bowl and stir in half of the raspberry gin sauce.

Meanwhile, add the double cream to a bowl and whisk until soft peaks form.

Spoon the whipped cream over the meringue, and then top the pavlova with the mixed fruit. Finally drizzle over the remaining raspberry gin sauce. Serve immediately.