I am well aware that Pavlova is generally more of a summery food than one for the depths of winter. However, hear me out. Frozen berries work wonderfully in this recipe and this recipe is amazing following a Sunday roast or for a special occasion. Plus, as its Valentine’s Day coming up, do you really want to pass up an opportunity to say “This my darling? Why, I just threw this together, it was no trouble”? (You can imagine your loved ones gazing at you in awe now…)
Anyway, I adapted the meringue recipe and the big meringue on a baking sheet recipe from The Model Foodie’s recipe which uses summer fruits and looks beautiful. I took the bulk of the Pavlova into my work and one guy wanted to stick his face into the thing, that’s how much he enjoyed it. I see that as a baking success.
To make your very own Pavlova you will need:
For the meringue
6 egg whites (I had some in the freezer left from making ice cream)
300g caster sugar
A pinch of salt
For the vanilla cream
600ml double cream
1 tsp vanilla extract or 1 vanilla pod
1 tbsp icing sugar
For the fruit topping
300g frozen fruit (I used mostly raspberries with a handful of strawberries)
100g white chocolate
Preheat your oven to 150°C and line a baking tray (approx 40cm x 25cm) with a sheet of greaseproof paper or a silicone baking sheet. Remove your fruit from the freezer. Make sure your mixing bowl is really clean (no grease or water) and whisk your egg whites until peaks form.
Slowly and gradually add your sugar while continuously whisking then add the salt. Turn your whisk up to the highest setting and whisk for a further 7-8 minutes until your meringue is smooth and glossy.
Spread your meringue onto the baking sheet in an even layer. Bake for 1 hour until the outside is crisp. Leave to cool. By this point I had run out of space in my kitchen so I left mine to cool on top of one of the living room shelves, vowing to wipe a surface.
In a clean mixing bowl add your cream, vanilla and icing sugar. Whisk until the cream goes thick and it leaves a trail across the surface. Whisk for about 10 seconds more and then spread on top of the meringue.
Top with your fruit.
Melt your white chocolate and drizzle artfully over everything.
Serve to your adoring fans. Fun fact from my Kiwi friend DC: Australians and New Zealanders often debate over which nation created the Pavlova.
Now, I appreciate anybody who cooks lovely things with a hint of false modesty, but if anybody happens to say “Oh this, I’m sure it wasn’t difficult” or the like you have permission to give them a black eye and not let them have any of this. A good Pavlova is a thing of beauty.