A Perfect Pantry
Deconstructed Pavlova
- PREP TIME
20 min - COOK TIME
1 hr - READY TIME
1 hr 20 min - SERVINGS
4-6
INGREDIENTS
- 5 egg whites, at room temperature
- 1 ½ cups caster sugar
- 3 tsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence
TOPPINGS
- 600ml thickened cream
- 2 tbsp caster sugar
- 1tsp vanilla essence
- 1 punnet Strawberries
- 2 peaches, sliced
- 2 passionfruit, halved
- 200g frozen summer berries
DIRECTIONS
- Preheat oven to 150°C and line a large baking tray with non-stick baking paper.
- Using the whisk attachment on the Planetary Bench Mixer, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonat a time, whisking constantly, until the sugar dissolves and the mixture turns thick and glossy.
- Whisk in the cornflour, vinegar and vanilla essence.
- Spoon the meringue mixture onto the baking tray. Use a flat-bladed knife to shape the meringue into a nest-like shape and make furrows. Bake in oven for 10 minutes.
- Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
- In a small pot, heat frozen berries and 1 tablespoon of sugar for 3-4 minutes till the sugar dissolves. Remove from heat and allow to cool.
- In the Planetary Bench Mixer, whisk the cream in a bowl with the 1 tablespoon of sugar and vanilla essence, until firm peaks form. Spread the cream over the top of the cooled Pavlova. Top with strawberries, peaches, passionfruit and berry coulis.
- For a different way of serving, break the meringue into pieces and layer it on a platter. Alternate with the cream and fruit, so you get a rustic deconstructed pavlova.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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