Pavlova with Pimm’s roasted strawberries.

Every weekend needs a treat and at the moment probably more so than ever. We may be slowly coming out of lockdown isolation, slowly starting to socialise again, but each day can still feel the same with little to highlight one from another. An indulgent treat at least sets the weekend apart. It’s an excuse to stop worrying about the world and to just look after yourself for a few moments. To switch off, take a bit of ‘me’ time and remember that these two days are supposed to be different.. Last weekend I discovered the joys of pavlova with Pimm’s roasted strawberries and there’s every chance it could become a very regular indulgence in this house.

It helped that we had a bottle of Pimm’s at the back of the cupboard, left over from last summer. It’s surprising what you can find if you hunt around. 

Initially I did meet a bit of resistance when I said I was going to make it. My partner is adamant we’ve been eating too much sweet stuff during lockdown and the theory is that I’m supposed to be a bit more health conscious in my baking picks at the moment. However once I’d reminded her she should have been going to Wimbledon for the tennis this week and that strawberries, cream & a glass of Pimm’s would have been an integral part of the experience she gave in. It probably helped that the same day she’d received a letter saying the tickets she should have had this year can be held over to next. It was good news as she’s been applying for years and this was going to be her first Wimbledon visit. What it does mean is that I will have to look for a different excuse if I make one of these next summer.

The recipe makes a smallish pavlova which cuts to six slices. If you’d like something more substantial just double everything if you make it.

Ingredients

Meringue

• 2 eggs
• 100g caster sugar
• pinch of salt

Pimm’s fruit

• 250g strawberries
• 25ml Pimm’s
• Zest of 1 lemon
• Small bunch of mint

Cream

• 100ml double cream
• 1tsp vanilla extract

Method

• Heat the oven to gas mark 2
• Separate the eggs. Put the yolks to one side as you will not be using them in this recipe.
• In a clean bowl whisk the egg whites to stiff peaks. Add the sugar and salt a tablespoon at a time. Whisk between additions. Once it’s all been added whisk for about another 5 minutes until you have a very smooth texture.
• Line a baking sheet and spoon the mixture into the centre. Spread it out into a circle and try to keep the edges slightly raised. Once it’s cooked the raised edges help to keep the cream and fruit in place. Don’t spread it too thin, otherwise the meringue may crack when you move it after baking.
• Bake the meringue for an hour. It should be slightly golden on top when it is done. 
• Put the meringue somewhere to cool and turn the oven up to gas mark 6.
• Toss the strawberries in the Pimm’s, lemon zest and mint. Spread them on a baking tray and roast for 20 minutes until the strawberries have caramelised and softened. Set them aside to cool.
• Whip the cream with the vanilla and a little of the liquid from the roasted strawberries.
• Once everything is cool put the cream on the meringue, add the strawberries on top and serve.

If you’re anything like me you’ll be left smiling and wondering how soon you can make another one.