Gordon’s Pink Pavlova
I’ve literally fallen in love with Gordon’s Pink! Seriously surprised by its sweet berry notes and pink hue, I knew this gin would make a meringue masterpiece. Queue one pretty, pink pavlova! If you’re looking for a show-stopper recipe for over the festive season, this Gordon’s Pink Pavlova is it.
You can make more meringue if you like, to construct a meringue tower, or stick to a tray-bake and decorate with meringue kisses and dollops of luxurious Gordon’s Pink infused cream. I chose a two-tier centerpiece, with white meringue peaks, sandwiched together by a Pink Gin infused, strawberry cream. The best thing about meringue – the messier it looks, the better! Chewy on the inside, crisp on the outside, your party guests are in for one heck of a treat.
400g caster sugar
200g free range egg whites (about 7 medium eggs)
Natural food colouring, I chose pink!
500ml double cream
½ punnet of strawberries, diced
100ml Gordon’s Pink Gin
½ punnet of strawberries and blueberries
Preheat your oven to 200C. Line two trays with baking paper and draw round your cake stand (if choosing to serve on a cake stand), this will act as a guide when you spread your meringue to bake.
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.
Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
Take the sugar out of the oven, and turn oven down to 100C. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. Stir through a few drops of natural pink food colouring so that you get a lovely pastel pink colour.
Using a spatula spread the pastel pink pavlova base over the lined baking tray using your markings as a guide. Bake for 2 hours at 100c. I leave my meringue to cool in the oven too.
When you are ready to serve, whip up the double cream, diced strawberries and gin to soft peaks. Sandwich between the two meringues, saving a little cream to dollop on top of your meringue, between the peaks. Decorate with the berries and a shimmer of edible glitter.
Read more about Gordon’s Gin on their website
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