December 23, 2020 1 min read
Pavlova is one of my favourite desserts. If there is pavlova on a dessert table I always try it. I especially love pavlova with fresh fruit, naughty and healthy at the same time right?!
This pavlova recipe can be made into any shape you like using our cookie cake templates as a guide. I popped my star template underneath baking paper and used it to guide me in the shape of the pavlova. You could also trace around the cookie template shape onto the baking (parchment paper) then just turn the paper over and spoon your meringue mixture on top.
When spooning your pavlova onto the baking paper don't worry about the messy parts on the edges. These can be removed after baking.
Don't be afraid to experiment with different toppings or even different swirl flavours. I'd love to know what you come up with.
Pavlova swirled with raspberries and topped with fresh cream and more raspberries. You can shape this pavlova into a star, wreath, heart or any other shape you desire!
6 Egg Whites at room temperature
1 1/2 Cups Caster (Superfine) Sugar
2 Teaspoons Cornflour
1 Teaspoon Vanilla Extract
1/2 Cup Raspberries
2 Tablespoons Caster (Superfine) Sugar
1 1/2 Cups Thickened Cream, whipped
Fresh Raspberries, approximately 1 small punnnet
Freeze Dried Raspberries, finely chopped (optional)
Place raspberries and sugar into a small saucepan over medium heat and cook, stirring occasionaly for 4-6 minutes or until slightly reduced.
Strain the raspberries through a fine sieve and discard the seeds.
Refridgerate to cool completely.
Preheat oven to 150°C (300 °F).
In the bowl of an electric mixer, whisk the egg whites on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well between each addition.
Once all the sugar has been added scrape down the sides of the bowl and whisk for a further 5 minutes or until the mixture is stiff and glossy.
In a small bowl place the vinegar and cornflour and mix to combine. Add to the egg white mixture along with the vanilla and whisk for 2 minutes or until glossy and combined.
Place your large cookie template shape underneath baking (parchment paper), on top of a large baking sheet or tray.
Spoon large heaped spoons of pavlova mixture on top of baking paper, using the template underneath as a guide to the shape.
Drizzle the raspberry swirl over the meringue mixture and use a teaspoon to swirl it through the meringue lightly.
Slide the cookie template out from underneath the baking paper.
Place the pavlova into the oven and immediately reduce the temperate to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.
To serve top with freshly whipped cream, raspberries and freeze dried raspberries (if using).
Get creative with your toppings for this pavlova! You could use fresh strawberries, mango or passionfruit instead of or with the raspberries on top. YUM!
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