Beautiful and Delicious Pavlova

2 hour 30 mins    Cakes Delicious and beautiful Pavlova 

Pavlova is a majestic cloud of meringue, topped with orange whipped cream, fruits and an optional berry sauce. It has a super crisp outer layer and a soft, marshmallow heart. This is an easy and beautiful dessert, making it the perfect light, elegant finish to any meal.

Prep time: 50 minutes

Bake time: 90 minutes

Total Time: 2 hours and 20 minutes (plus overnight rest)

Yields: App: 8 Servings Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Ingredients

Pavlova

• 8 egg whites

• ½ teaspoon salt

• ⅓ teaspoon cream of tartar

• 320g confectioners sugar or semi-finely grounded sugar

• 1 teaspoon corn starch

• 1 teaspoon lemon juice

• ¼ teaspoon vanilla bean extract

Sauce (Optional)

You can use any secession of fruits, I used:

• 1 cup raspberries

• 1 cup cranberries

• ½ cup pomegranate

• 3 long shavings of orange zest1 cup sugar

• 1  ½ cup water

Whipped cream

• 3/4 cup whipping cream

• ⅛ teaspoon cream of tartar

• ½ cup sugar

• 1 teaspoon orange zest

• ½ teaspoon vanilla bean extract

Toppings

You can use any fruits of your choice, I used;

• 1 cup blackberries

• 1 cup raspberries

• ½ cup pomegranate

• 1 chocolate cookie

• 1 spring of rosemary

• 2 tablespoons of icing sugar for dusting

Method

Pavlova

1. Line a baking sheet and draw an 8 inch circle on it.

2. Add the egg whites, cream of tartar and salt into a mixing bowl and whisk on medium until soft peaks form.

3. Add sugar 1 tablespoon at a time every 30 seconds to ensure it is well combined.

4. After stiff peaks are formed, add lemon juice, corn starch and vanilla bean extract and whisk until combined, around 30 seconds.

5. Preheat the oven to 350F.

6. Take a small amount of the mixture onto your finger to use as glue, and dab it onto the four corners of the parchment paper, then turn the paper around and stick onto the tray to stop it from moving around.

7. Using a spatula or spreader, put a quarter of the mixture onto the tray and spread it around to roughly match the circle. Now add the rest of the mixture and adjust to match the circle as evenly as possible, and flatten the top. You can leave it as this or follow the step below.

8. Optional: To make the shape as the picture above, slide the spreader from the bottom to the top, rotate the tray slightly and repeat the pattern all the way around. Once complete, flatten the top using a circular motion.

9. Gently place the tray into the oven and lower the temperature to 250C. Bake for 90 minutes, then turn off the oven and leave the Pavlova in the oven overnight. Do not open the door as letting the cold air in would crack the shell.

Sauce

1. Combine all the ingredients in a small pot and bring to a simmer on medium low heat. Simmer for 12 minutes then strain into a container and refrigerate until using.

Cream

1. To a mixing bowl, add the whipping cream and cream of tartar. Whisk on medium high  until frothy, then add the sugar and whisk until stiff peaks form.

2. Add the orange zest and vanilla bean extract, whisk until combined (around 30 seconds)

Assembly and serving

1. Put the whipped cream over the top of the Pavolva and spread carefully. Add the toppings of your choice. Next pour ¼ cup of the sauce over the top of the fruits and lastly sift some icing sugar over the top for dusting. If the top sinks a little, don’t worry too much!

2. Cut a slice and place it onto a plate with fruits. Top with some sauce and indulge!

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