Pavlova: Difference between revisions
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|description=This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly | |description=This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly | ||
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Revision as of 11:00, 10 January 2017
| Pavlova | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 454 |
| Ready in: | 3 hours, 30 minutes (including cooking time) |
| Prep. time: | 2 hours, 30 minutes (including cooling time) |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 4th December 2016 |
This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
For the meringue
- 4 egg whites (150g)
- 250g caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
For the Chantilly cream
- 350ml double cream
- 70g icing sugar
- 1½ teaspoons vanilla extract
To finish
Mise en place
- Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]
Method
For the meringue
- Using a dinner plate as a guide cut out a circle of baking parchment.
- Whisk the egg whites until they form stiff peaks.
- Whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
- Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue on the circle of greaseproof paper, creating a crater by making the sides higher than the middle.
- Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
For the Chantilly cream
- Whisk all of the ingredients in a chilled bowl until it has thickened.
- Do not over-whisk or you will end up with sweet butter.
- Cover the bowl and keep in the fridge until needed.
To finish
- Using an ice cream scoop or spoon, arrange dollops of the Chantilly cream in a circle on the outer edge of the flat bit of the meringue base.
- Pile up the fruit in the gap in the centre.
- Sprinkle the cream with flaked almonds and serve.
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