berry pavlova

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
2c cream
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

lemon, chocolate & nut pavlova

pavlova or meringue… i just love the simplicity and elegance of it. you can really dress these beautiful delights with almost anything and always make an impression. and the more toppings the better.
lemon, cream and nuts go so well together so why not pile these up to create a mountain of lemon meringue heaven?
the secret behind a good pavlova really is patience and once you have mastered this, you will be left with an outstanding sweet treat, perfect for any occasion as well as the memory bank!!

ensure that the bowl of your stand mixer is sparkly clean and dry and that not even a drop of egg yolk mixes with the egg whites.

ingredients | 1 large
4 egg whites (room temperature)
1 1/2c castor sugar
zest of 1 medium lemon
2tsp corn flour
2tsp white wine vinegar
1/2tsp vanilla extract
1/2c white chocolate shavings (optional)
for the topping
400g lemon curd
250ml cream
zest of 1 lemon
1/2c walnuts, toasted
1/2c shaved almonds, toasted
1/4c white chocolate shavings or shards
mint leaves for garnish

pre-heat the oven to 180 degrees C. use a cake pan to draw a circle on a large piece of baking paper set on a baking pan, and grease with non-stick spray. set aside.
place the egg whites into the bowl of your stand mixer. with the whisk attachment, beat the egg whites on high just stiff peak stage. turn the speed down to medium / high and start adding the sugar, a tablespoon at a time, beating well between each addition. continue until the egg whites are stiff, glossy and doubled in volume.
using a spatula, fold through the corn flour, lemon zest, white wine vinegar & chocolate shavings.
spoon the mixture out onto the baking paper and smooth the top and sides with the spatula.
place the baking tray into the oven and immediately turn the oven down to 150 degrees C.
bake the pavlova for 55 minutes. turn the oven off and leave the pavlova to cool in the oven for at least (minimum) one hour.
remove and cool completely.

meanwhile, beat the cream until just stiff.
once the pavlova is completely cooled, top with the lemon curd. spoon the cream over the lemon curd and roughly smooth the top.
top the cream with the nuts & chocolate shavings and garnish with the lemon zest & mint leaves.

from my kitchen to yours, with love x

Nectarine & coconut pavlova

Although slightly time consuming, pavlova remains that one go-to dessert that always makes an impression. It looks intricate but is actually so easy and the end result almost always ends up in having seconds.
Fresh fruit, cream & mint is an old time favourite of mine and I add candied nuts too. If I feel like being fancy I also top it off with sugar works! (If I feel like being that fancy.) Dark chocolate is a great alternative to break some of the sugary sweetness of the pavlova. The secret to a good pavlova – the egg & sugar mixture! Glossy and stiff is just perfect to create your piece of amazing!! Always ensure that your blender bowl and utensils are super clean and that your eggs are separated perfectly…not even a drop of yolk in the egg whites. I like a messier look so hardly ever use a piping bag unless I want to layer the pavlova or make sweet little kisses.

4 Egg whites
1.5 C Castor sugar
1.5 Tsp Vanilla essence
1/2 Tsp Cream of tartar (or 1 teaspoon lemon juice)
2 Tsp corn flour

How to do it
Preheat the oven to 150 degrees.
Whisk the egg whites until stiff peaks form. Start adding the sugar, with the blender running on medium speed, a tablespoon at a time. Mix well after each addition before adding the next spoon of sugar.
Once all the sugar have been added and you have a beautiful glossy, stiff peak mixture, turn the blender off and fold through the vanilla, cream of tartar & corn flour. If you wish to use food colouring you can add this now and gently fold it through.
Using a stencil, cake pan or mould, pencil out circle/s on wax paper. Grease lightly with non-stick spray. Spoon the mixture into the round and spread it out, ensuring that the sides are higher to hold the filling in the centre.
For one large pavlova, bake for one hour, ten minutes. For smaller pavlovas, bake for 45 minutes. Once baked, turn the oven off and leave the pavlova in the oven until completely cooled. Using a spatula, gently remove the pavlova from the paper.
The pavlova will keep well (without decoration) in an air-tight container for about two days. The pavlova mixture will keep well for 24 hours if tightly wrapped and placed in the fridge.

Coconut nectarines
6 Ripe nectarines, sliced
2 Tbs Brown sugar
3 Tbs Butter
1/3 C Malibu rum
1/3 C coconut flakes, toasted in a dry pan
1/3 C Almond flakes, toasted in a dry pan
1C Fresh cream, whipped to stiff peak
Fresh mint leaves, to garnish

How to do it
Melt the butter in a skillet on medium heat and add the sliced nectarines & brown sugar. Cook for about 5 minutes. Pour the malibu rum into the nectarine mixture, turn down the heat, and simmer until reduced and syrupy. Set aside.
Toast the coconut & almond flakes.

To assemble
Place the cooled pavlova on a plate and spoon whipped cream into the centre. Top with the nectarines, coconut & almond flakes. Garnish with fresh mint leaves.