Pavlovas (makes about 10):
300g caster sugar
150g free range egg whites (about 5 eggs)
A few drops of natural pink food colouring
Disposable piping bag
125ml double cream
A handful of squashed raspberries
A couple of drops of natural pink food colouring
Gin steeped summer berries:
A good glug of Gordons Pink Gin
A small punnet of raspberries & strawberries
To make the pavlovas:
Preheat your oven to 200c/gas 7. Line a small baking tray with baking paper, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.
Meanwhile pour the egg whites into the bowl of a stand mixer and whisk them slowly, allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.
Take the sugar out of the oven and turn the oven down to 100c/gas 1/2 . With your mixer on full speed, very slowly spoon the hot sugar into the stiffly beaten egg whites. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture.
To make mini pink pavlovas, paint the inside of your piping bag with pink food colouring, then spoon your meringue mixture inside. Cut the tip off the end of the bag to make a hole about the size of a 50p coin. Line a large baking tray with baking parchment, then pipe dollops of pink meringue about the size of a mug rim. With the back of a teaspoon make an indent for the filling in the top. Bake at 100c for an hour, until the base of the meringues are solid.
Steep the berries in a glug of gin for 5-10 mins. Meanwhile, whip up the double cream to soft peaks, then ripple through the squashed raspberries & natural food colouring to create a gorgeous marble colour. Fill the pavlovas, and top with the berries.
For the cocktail:
100ml of Gordons Pink Gin
A handful of strawberries
A handful of raspberries
A squeeze of agave syrup
Juice of 1/2 a lemon
A handful of ice
In a blender whizz all ingredients together. Adjust agave & lemon juice to taste.
Serve in a chilled cocktail glass, with optional pink raspberry macaron on the rim.