Pavlova
Pavlova is a quintessential summer dessert and perfect for Christmas, which lucky for us in Australia, happily coincides with a bounty of tropical and stone fruits and berries.
I like to keep mine really simple with two, maybe three different fruits. Here I’ve gone with a tropical mix of mango and passionfruit but also scattered over some coconut flakes and lime zest to brighten it up.
While whipped cream is traditional, I like a combination of cream and crème fraîche which cuts through the sweetness. Just be sure to begin this recipe the day before, or at the very least 3 -4 hours before you want to eat it. Top your pavlova shell just before serving.
Serves 8 - 12
INGREDIENTS
7 egg whites
Pinch of salt
400g caster sugar
2 tsp cornflour
1 1/2 tsp white vinegar
400 ml thickened cream
200 ml crème fraîche
Fruit, to serve
METHOD
Preheat the oven to 150C. Line a baking tray with baking paper.
In a very clean bowl, place the egg whites with the pinch of salt in a bowl of a stand mixer fitted with a whisk attachment. Whisk on a medium speed until soft peaks form. Slowly add the sugar, one teaspoon at a time. This will take around 10 minutes. Increase the speed to high and beat for a further 5 minutes. You should have a stiff and glossy meringue. Check that the sugar has dissolved but rubbing a small amount of the mixture in-between your fingers. If you can still feel granules of sugar, continue mixing until all the sugar has dissolved.
Add the corn flour and vinegar and continue to beat for a further 2-3 minutes or until glossy and well-combined.
Spoon the mixture onto the prepared baking tray and use a palette knife or spatula to form a circle around 20cm in diameter. Create a dome shape by smoothing the edges towards the centre and then create a slight dip in the centre, making the edges slightly higher than the centre.
Reduce the oven to 120C and bake the pavlova for approximately 1 hour and 15-30 minutes or until the exterior has formed a crust and is dry to the touch. Turn off the oven and leave the pavlova shell to cool in the oven completely.
Just before serving, whip the cream and crème fraîche to soft pillowy peaks. Spoon onto the pavlova shell and top with your chosen fruit.
