Bakes Blog


Here at Bakes HQ we wanted to whip something up for the start of Wimbledon fortnight. Two weeks of tennis where many gather to watch the very best fight for the title. Wimbledon also reminds us of something else apart from tennis…strawberries. This could be pots of British strawberries severed with fresh cream or glasses of Pimms filled with strawberries, cucumber and mint. With strawberries in season, it would be a crime not to include them in a few of our bakes. We’ve decide to create these gorgeous mini pavlova’s topped with strawberries and raspberries to celebrate the start of Wimbledon. archive- LG - 2 (13) Ingredients (makes x6) 2 egg whites 110g caster sugar 200ml double cream 30g icing sugar 1 tsp vanilla essence Fresh berries to finish, we used strawberries and raspberries   Method Preheat oven to 140°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl and beat with an electric whisk until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy. Place into a piping bag with a large star nozzle and pipe swirls of the mixture onto baking trays, with the sides being slightly higher. Any spare mixture could be piped into small stars for decoration. Bake for 1 hour, turning the oven down to 120°C after 30 minutes. The meringues should be crisp to touch when they are ready. Leave to cool on the tray. Meanwhile, whip the double cream with the icing sugar and vanilla until smooth and thick. Spoon onto the meringues once they have cooled and top with the fresh fruit.   Enjoy in the sunshine or whilst watching a spot of tennis! Tag us in your creations using @bakesbox or the hashtag #bakesbox.

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