Pavlova

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.

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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.

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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.

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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.

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Top with your fruit.

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Melt your white chocolate and drizzle artfully over everything.

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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.

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