Thursday, 22 November 2012

Summer Berry Pavlova


As summer comes around again, this is one classic Aussie desert you cannot go past for family BBQs and celebrations. This is a pretty simple recipe that doesn't require a lot of different ingredients so it's worth giving a go.

If you have never tried one before, buddy you are missing out!

I've made this big so none of your guests have to miss out but you could 1/2 the recipe for a more modest creation.


Serves 12-16 people

12 egg whites (leave eggs out beforehand so they get to room temp for the fluffiest result)

3 cups of caster sugar

4 tsp of white vinegar

2 Tbs of corn flour

600ml whipping cream

2tsp vanilla essence

4 Tbs icing sugar

Mixed berries or a selection of soft fruits of your choice to serve

Pre heat your oven to 120°C

Trace a 25cm circle onto some baking paper, flip it over and line your oven tray with it.

Use an electric mixer to whisk the egg whites to soft white peaks (make sure your bowl and mixing attachment is super clean and dry before adding the egg whites!!)

With the beaters still running start adding in the sugar a tablespoon at a time, making sure to catch any crystals on the sides of the bowl and scrape them down. Keep beating until you have a thick glossy white mixture with stiff peaks.

Check that the sugar has been fully dissolved into the egg white by rubbing some of the mixture between your fingers; if it feels grainy turn the beaters back on for a few minutes until it feels smooth. If you go ahead and plop it on the tray all grainy it will get all weepy in the oven.

Fold through the corn flour and vinegar gently until its fully incorporated.

Using your traced circle as a guide, use a spatula to shape into a 25cm round. Bake for 2- 2 1/2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely. I like to make the pav the night before and leave it in the oven overnight to cool.

Don't worry too much if your Pavlova drops or cracks a bit (mine always do) we can always cover it in cream later!

When you are ready to serve, whip up the cream with vanilla and icing sugar and blob it on top, you can use it to fill in any shoddy cracks to :p and top with your fruit to serve.

Enjoy your delicious gooey marshmallowy creation xo

No comments :

Post a comment

Related Posts Plugin for WordPress, Blogger...