Mini Raspberry and Chocolate Pavlovas

Cook: 77-85 minutes + cooling
Prep: 15 minutes
Serves: 8

Ingredients
Meringue:
6 large egg whites
1 1/2 cups caster sugar
3 tablespoons cocoa
1 tablespoon cornflour
2 teaspoons lemon juice
1 teaspoon vanilla paste

To assemble:
300ml cream, softly whipped
2 tablespoons raspberry compote (recipe below)
2 punnets fresh raspberries
1/2 cup pistachio nuts
crushed cocoa for dusting

Method
Preheat oven to 120C. Line a large baking tray with parchment paper. Using a stand mixer or electric beater, whisk the egg whites with a pinch of salt to soft peaks. Gradually add the sugar until the mixture is thick and glossy. Add the remaining sugar along with the lemon juice and vanilla. Continue to whisk until the sugar is fully dissolved. Sift the cocao and cornflour together over the top of the meringue. Using a large metal spoon, gently fold ingredients so it looks like a swirl, giving a marble effect.
Carefully spoon 8 heaped portions of the merginue mixture on the prepared tray, spacing them approx. 4cm apart -keep the meringue piled high rather than spread it flat.
Sprinkle with a light dusting of cocoa and pistachio nuts. Bake for 75 - 85 minutes until the outside is crisp while the centres are still a little soft and they will easily life off the baking paper. Turn the oven off and leave the pavlovas to cool completely, with the oven door being left slightly ajar.
When ready to serve, whisk the cream into stiff peaks with an electric mixer. Dollop the raspberry compote into the cream and swirl through.

Assembly:
Cut the pavlovas in half and spoon on the cream. Top with the fresh raspberries and an extra sprinkling of pistachios. Top with the other half of the pavlova and another light dusting of cocoa, if desired.

Kitchen Notes:
Any undissolved sugar will cause the meringue to weep, so make sure it is dissolved by feeling for franules in the silky meringue.
The pavlovas can be a made a day or two in advance and kept in an air tight container.
The pavlovas may hae cracks or character flaws when cooked - this is a part of their imperfect beauty.

Raspberry or Blackberry Compote

Cook: 10 minutes + cooling
Prep Time: 5 minutes
Serves 8

Ingredients
1 cup blackberries or raspberries
1/4 cup caster sugar
1 tablespoon lemon or orange juice
1 tablespoon water or Chambord
1 teaspoon vanilla bean paste.

Method
Place blackberries or raspberries, caster sugar, lemon, water and vanilla in a saucepan and shimmer over a low heat until sugar has dissolved and has thickened slightly, approx 5-10 minutes. Do not boil. It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge and leave for 1-2 hours before serving.

Kitchen Notes:
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Recipe by Megann Evans for Fresh Aussie Berries.

It's Aussie Raspberry & Blackberry Season!

Australian raspberry and blackberry growers have enjoyed perfect growing conditions this season, thanks to warm days and cool nights in the southern regions, resulting in high quality and volumes of these super berries.

From Simple To Super

Entertaining essential: Add fresh Aussie raspberries and blackberries to grazing boards, salads and desserts for a burst of colour and flavour.

Perfect pairing: Raspberries go with rhubarb, thyme, ginger, stone fruits, lemon, vanilla, goats cheese, ricotta, kangaroo, chocolate and ice-cream.

Blackberries go with almonds, duck, venison, beef, black pepper, cinnamon, stone fruits, melon, lemon, chocolate and cream.

Everyday special: Make simple things super – sprinkle your berries on cereal, yoghurt, fruit salad and cheese platters. Or, try combinations like sweet raspberries with crunchy nuts to add a burst of sweetness.

Pick A Winner

Fresh pick: Look for firm, bright and plump berries, and avoid any that look too dark, dull or squashed.
Ripe and ready: Enjoy straight from the punnet, within 1-2 days.
Best eaten when: Keep your berries unwashed and loosely packed in the fridge, but bring them to room temperature before enjoying so they taste their berry best.

Berry Healthy

Nutritionist Nadia Felsch has shared the amazing health benefits of these little super berries.

A 150g serve of raspberries or blackberries offers a range of health benefits:
Good for your gut: They're bursting with fibre, important for a healthy gut.
Fatigue fighter: Help fight fatigue with their combination of B vitamins and high levels of vitamin C.
Immunity booster: Packed full of vitamin C and a good source of folate, they help keep your immune system fighting fit.
Glowing skin: Fresh Aussie raspberries and blackberries contain skin-loving vitamins C and E, with raspberries also containing B vitamin biotin.
Pump it up: Ideal for active muscles, raspberries are a source of potassium and blackberries and source of magnesium.
Brain power: These amazing little berries help support your state of mind with their combination of B vitamins and vitamin C.

Did You Know?

While peak Aussie raspberry and blackberry season is November - May, they are available almost all year round to enjoy
All fresh Aussie raspberries and blackberries are locally grown and lovingly picked by hand
Unlike other fruits, raspberries and blackberries don't continue to ripen after they've been picked so you can enjoy right from the punnet!