Vanilla snow pavlovaA dessert this fine and rich with historical debate certainly needs no introduction.
Ingredients:
Vanilla meringue:
cornflour, for dusting
8 x large egg whites, at room temperature
pinch of salt
400g caster sugar
1 vanilla bean (seeds scraped) or 2 tsp vanilla extract
1 tbsp cornflour
1 tsp white vinegar
1 tsp boiling water
Topping:
500ml thickened cream
60g caster sugar
2 punnets fresh berries or a combination of strawberries, raspberries, blueberries or pomegranate seeds
icing sugar, for dusting
Method:
Preheat the oven to 120C (100C fan forced). Line a baking tray with baking paper and dust with cornflour.
Place the egg whites and salt into the mixing bowl, attach the wire whisk and pouring shield (if available). Mix on speed 2 until egg whites form soft peaks.
Add the sugar and mix on speed 2 until sugar is incorporated. Increase to speed 10 and mix for 12 minutes (the meringue will be very thick and creamy). Scrape down sides of bowl regularly with a spatula.
Add the vanilla, cornflour, vinegar and boiling water and gently fold into the meringue using a large metal spoon. Do not over mix.
Spread the mixture onto the prepared sheet, in a 22cm diameter circle.
Bake on the bottom shelf of the oven for 1 hour 45 minutes. Turn off oven and allow meringue to cool completely with the oven door slightly ajar.
Topping:
Place the cream and caster sugar in the mixing bowl, attach the wire whisk, beat on speed 6 for 2-3 minutes or until cream makes soft peaks. Spread cream over meringue shell and generously pile with the berries. Dust with icing sugar before serving. Tips:
Wire whisk and mixing bowls must be sparkling clean and dry when making a meringue.
Serves 8 - 12 Click here for Print Friendly Version Back to the recipe list... |
