Sweet and Tangy Delight: Try This Hibiscus Berry Pavlo

Today’s Indulgence: Hibiscus Berry Pavlova

As the summer heat starts to settle in, I find myself craving light and refreshing desserts to enjoy after a long day. Today, I am excited to share with you my recipe for a Hibiscus Berry Pavlova, a sweet and tangy treat that is perfect for any occasion.

To start, gather the following ingredients:

• 120g egg whites
• 200g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 2 tbsp dried hibiscus flowers
• 200g mixed berries
• 200ml whipped cream

For this recipe, you will need the following kitchen tools:

• stand mixer
• baking sheet
• parchment paper

Start by preheating your oven to 120°C and lining a baking sheet with parchment paper. In a stand mixer, whisk the egg whites until stiff peaks form. Gradually add in the caster sugar, cornflour, and white wine vinegar, whisking until the mixture is glossy and holds stiff peaks.

Gently fold in the dried hibiscus flowers, being careful not to deflate the mixture. Spoon the meringue onto the prepared baking sheet, forming a circle with a slight indentation in the center.

Place the baking sheet in the oven and bake for 1 hour, then reduce the temperature to 100°C and bake for another hour. Turn off the oven and let the pavlova cool completely inside.

Once the pavlova has cooled, top it with whipped cream and an assortment of fresh mixed berries. The tartness of the berries pairs perfectly with the sweet and chewy pavlova, creating a delightful balance of flavors and textures.

This recipe yields a total weight of approximately 800g, with 8 servings at around 100g each. One serving of this hibiscus berry pavlova is estimated to be around 250 calories.

A clever tip for this recipe is to sprinkle a handful of crushed hibiscus flowers on top of the whipped cream for an extra burst of flavor and a pop of color.

I hope you enjoy creating and indulging in this Hibiscus Berry Pavlova as much as I do. Feel free to customize it with your favorite fruits and toppings to make it your own. Happy baking!