most certainly my favourite after dinner sweet treat, the Pavlova! topped with thick cream and berries…blissful.
i have loaded my basic pavlova recipe before but it is so good that i am writing about it again. and this one boasts a different topping than before.
i like to ‘shock’ the meringue in a hot oven before turning down the heat to bake. this ensures a lovely soft and almost sticky centre.
berries are an all round crowd pleaser as is a thick, gooey, marshmallow’y pavlova so this one is fit for any occasion especially a hot summer’s day, served with iced martini’s or daiquiris.
add some fresh mint leaves for extra freshness and a good dusting of icing sugar for a little more sweetness.
ingredients | one large pavlova
4 large egg whites, room temperature
1 1/4c castor sugar
1 1/2tsp corn flour
1tsp white wine vinegar
1/2tsp vanilla essence / paste
1/2 punnet strawberries, sliced / quartered
1/2 punnet blueberries
1 1/2tsp vanilla essence
2tbs icing sugar
fresh mint leaves
preheat the oven to 180 degrees C. using a large cake tin, draw a circle out on a sheet of parchment / baking paper and very lightly grease with non-stick spray. set aside.
ensure that the bowl of your stand mixer is clean and dry.
with the whisk attachment, beat the egg whites until stiff. with the mixer running, start adding the sugar, one tablespoon at a time, beating well between each addition. add and beat until the the whites resemble stiff, glossy peaks.
turn the mixer off.
using a spatula, gently fold the corn flour, vinegar & vanilla essence / paste into the meringue mixture.
spoon the mixture out onto the parchment paper, covering the circle. gently smooth the edges and lightly flatten the surface.
place the tray into the oven and immediately turn the heat down to
150 degrees C. bake the pavlova for 55 minutes.
switch the oven off and leave the pavlova in the oven for 15 minutes. remove and leave to cool completely.
meanwhile, whisk the cream with the icing sugar & vanilla essence until stiff peaks form.
once the pavlova has cooled completely, top with the creme Chantilly & berries and garnish with mint leaves.
from my kitchen to yours, with love x