Rum-Soaked Summer Berry Pavlova with Vanilla Cream

It’s the perfect season to make the most of summer’s abundance, and while Eton Mess will always have its place, we’re being a little more adventurous. Inspired by the infused fruits in our Burford Garden Co. collection, we’ve given the classic summer pavlova a rather indulgent twist - creating a beautifully simple dessert that’s sure to impress around any summer table.

Makes 1 large generous pavlova

• 100g egg whites
• 435g caster sugar
• 235g brown sugar
• 300ml whipping cream
• 2 vanilla pods
• 1 jar of Burford Garden. co Mixed Berries in Rum
• Fresh berries - strawberries, raspberries, blueberries and cherries
• Fresh mint

1. To make the meringue base, place the egg whites and both sugars into a metal bowl set over a pan of hot water. Whisk until the sugars are fully dissolved and the mixture reaches approximately 40°C.
2. Using an electric or stand mixer, whisk at a medium speed until stiff peaks are formed and they mixture is creamy in colour.
3. On a non-stick baking sheet, pour and shape into a large pavlova base. Bake at 120°C for up to 1.5 hours, checking occasionally. The pavlova should be firm and ever so slightly golden. Leave to cool inside the oven.
4. To make the vanilla cream, pour the whipping cream into a bowl and whip with a hand mixer. Softly scrape the vanilla seeds from inside the pods, and add to the whipped cream, gently stirring until mixed in.
5. Drain the syrup from the jar of mixed berries into a small saucepan. Set the fruit aside, and reduce the syrup over a medium heat for 9-10 minutes until it thickens.
6. Once cool, add the reserved fruit back into the syrup, along with fresh strawberries and raspberries (to bring back some extra colour and texture).
7. Once the meringue based has cooled, gentle place the vanilla cream on top of the meringue and lightly spread.
8. Gently spoon over the mixed berries, along with a handful of fresh berries. Finish with a garnish of fresh mint, and serve immediately.