Description
A delicious pavlova topped with fresh cream and fruits.
Ingredients
Scale
- ⅔ cup | 170g pasteurised egg whites (from a carton) (or from 5–6 large eggs)
- 1 ¼ cups | 255g granulated sugar
- 1 tsp vanilla paste or extract
- ¼ tsp cream of tartar
- ⅙ tsp salt
- 2 cups | 480ml heavy cream double cream
- 1 cup | 100g powdered sugar (icing sugar)
- 1 tsp vanilla paste or extract
- Selection of fresh fruit to decorate (about 10½ oz / 300g)
- Powdered sugar to dust
- Mint leaves to garnish
Instructions
- Preheat the oven to 120C / 250 F. Trace a 7in circle on a piece of baking paper. Spray a heavy baking sheet with cake release spray and line with the paper (this is to prevent the paper from moving around later).
- Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
- Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
- Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C / 175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.
- Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
- Use two large spoons to scoop the meringue onto the tray to create a wreath shape.
- BAKE FOR 10 MINUTES THEN REDUCE OVEN TEMPERATURE to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the pavlova inside the oven cool completely for several hours or overnight.
- Carefully transfer the wreath onto a platter (it will be quite fragile). If it breaks apart simply put the puzzle pieces back together!
- Whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
- Spoon the cream over the pavlova.
- Top the cream with a selection of fresh fruit such as strawberries, figs, pomegranate seeds.
- Dust with icing sugar, decorate with mint leaves and serve immediately.
Notes
- For best results, use a stand mixer for whisking the egg whites.
- The pavlova can be made a day in advance and stored in the oven to avoid humidity.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 25g
- Sodium: 30mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg