James Martin hosts a cooking show every Saturday on ITV. Today, the chef shared a delicious recipe with audiences: a raspberry pavlova, made from scratch.
James explained that there are “so many different varieties” of making meringue.
The method the chef used today included pouring 50g of caster sugar in with the egg whites while they were being whipped.
“Keep going and make sure it’s nice and light,” James said.
After pouring in all the sugar, he stopped the whisk and prepared a piping bag to put the mixture in.
“Start from the middle and go all the way around,” the chef added.
He then sprinkled a “little bit” of oatmeal over the top of the meringue discs before putting the tray in the oven on a heat of 100 degrees for a couple of hours.
While the meringue is cooking, James recommended turning your attention to the cream.
He whipped cream in the whisker before adding raspberries to the mixture.
“Soften them up in the cream.”
Then, James added the “funky” ingredient to put a unique twist on the pavlova: Scottish whiskey.
On the programme, James spoke to a whiskey distillery owner based in the Scottish Highlands, whose whiskey James was using for the delicious dessert.
After mixing all the ingredients together, James started to layer the meringue and cream up to make the impressive pavlova.
He started by putting some cream on a plate with a spoon, before placing a meringue disc on top of the mixture.
“Keep going,” the chef said, adding more cream, then a meringue, then cream, to the pavlova tower.
James advised: “Decorate it with more raspberries on the top.”
And there you have it, an easy pavlova to serve the whole family.
