Summer Pavlova
Nothing says summer celebration like a homemade pavlova. This family recipe is tried and tested by multiple generations, so we know it works! It's easy to make and charmingly rustic, so there's no need to be afraid. When piled high with cream and beautiful summer fruits, no one cares about a little crack or a slightly wonky circle.
Before you get started read the Author's notes below for pavlova tricks and tips.
Ingredients 11
4 eggs, room temperature, separated
Pinch salt
1 cup caster sugar, 210g
1 tsp white vinegar
1 tsp vanilla essence
For The Cream
300 ml pouring cream, whipped
1 tsp vanilla essence
1 tbsp icing sugar
Fruits
1 mango, large, peeled and sliced
4 passionfruit, pulp scooped
2 peach, sliced into wedges
200 g cherries, halved and pitted
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Method 13
Preheat oven to 150°C.
Very carefully seperate the from the yolks. It's a good idea to do this one at a time in a small bowl to ensure no yolk gets into the whites. Even a tiny drop of yolk will stop the whites forming soft peaks when whipped.
In a stand mixer on high or with hand held beaters, beat with a until soft peaks form. You should be able to lift the beaters and the egg foam will come to a point.
With the beater still on high, slowly add the sugar, 1/4 of cup at a time. Beat until stiff and shiny, approximately 3-5 minutes.
Add and vanilla extract and beat again for a minute or so until the egg whites are glossy, stiff and have a satiny sheen.
Line a large flat tray with baking paper. Tip the meringue in a pile in the middle of the baking tray. Using a spatula, spread the mix to a 20cm diameter. It's best to form higher thicker edges and have a slight dip in the middle.
Place in oven, and reduce the heat to 120°C
Cook for one hour, then check the progress by tapping on the edge of the pavlova to see if shell is crisp. Cook for a little longer if needed, or until you can tap the pavlova and hear a sound. If you prefer it chewy in the middle, go for less time, and for a firm pavlova, go for longer.
Then turn off the oven, leaving the pavlova inside. Open the oven door, just a crack and allow to cool for at least one hour.
Remove from the oven, and transfer to a serving platter. You can store the cooled meringue base in an airtight container overnight and dress it with cream and fruit the next day. If you don’t have an airtight container, leave it in the oven overnight to keep it crisp and dry.
For The Cream
Using a stand mixer or hand help beaters, whip the . Pour the cream into the bowl, add the and and beat until thickened.
For The Fruit
Peel and cut the into pretty slices by first removing the cheeks then cutting slices through to the skin. Use a glass and scoop out your slices. Cut the into wedges, the in halves and remove the seeds. Scoop the into a small bowl.
To Assemble
Generously dollop the into the dip of the pavlova. Decorate with and serve!
Clare Barnes' tips
Top three pavlova tips:
1. Make sure your eggs are fresh and at room temperature
2. It's so important to make sure that not even a drop of yolk gets into the egg whites. They will not form peaks if any fat is in there.
3. Make sure the bowl and beaters are clean from any grease or oil and completely dry before beating the whites.
Helpful tips
Can I make the pavlova base in advance?
What is the best way to prevent cracks in my pavlova?
How do I know when the pavlova is done baking?
What is the purpose of adding vinegar to the pavlova?
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Notes
4
