Ever since Gordon's launched its pink gin, we've been obsessed, and that shows no sign of slowing down this Summer. With a dash of raspberry, strawberry, and redcurrant added to the classic spirit, it's great with tonic, but really it's dying to be part of a showstopping cocktail or a decadent boozy dessert. Luckily, we can help with both of those! Confectionery queens The Meringue Girls have taken pink gin to the next level by using it to infuse the fruity filling of some decadent pink mini pavlovas, which you can re-create using the recipe right here. They go perfectly with a strawberry fro-gin daiquiri . . . and of course we've got the recipe for that, too!
- For the pavlovas:
300g caster sugar
150g free-range egg whites (about 5 eggs)
A few drops of natural pink food colouring
Disposable piping bag
- For the marbled cream:
125ml double cream
A handful of squashed raspberries
A couple of drops of natural pink food colouring
- For the gin-steeped Summer berries:
50ml Gordon’s Premium Pink Distilled Gin
A small punnet of raspberries and strawberries
- For the cocktail:
100ml of Gordon’s Premium Pink Distilled Gin
A handful of strawberries
A handful of raspberries
A squeeze of agave syrup
Juice of 1/2 a lemon
A handful of ice
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.
- 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.
- 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 bases of the meringues are solid.
- Steep the berries in a glug of gin for 5-10 minutes.
- Whip up the double cream to soft peaks, then ripple through the squashed raspberries and natural food colouring to create a gorgeous marble colour.
- Fill the pavlovas and top with the berries.
For the cocktail:
- In a blender, whizz all ingredients together.
- Adjust agave and lemon juice to taste.
- Serve in a chilled cocktail glass with optional pink raspberry macaron on the rim.
- 10 Pavlovas, 2 Cocktails
- Total Time
- 1 hour, 9 minutes, 59 seconds