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Pavlova
Combining sweetness and confection with fresh fruit and cream, a Pavlova is not only an Australian staple at holiday celebrations – it’s a sharable taste of summer vibes. Bring a taste off summer to your Christmas with this Pavlova recipe and celebrate like Down Under.
INGREDIENTS
- 6 large free-range egg whites
- 360 g white caster sugar
- 300 ml double cream
- 1 tablespoon white caster sugar
- 1 vanilla pod
- Your favourite fruits and berries
Heat the oven to 150°C. Add egg whites and sugar to a pan and gently heat, stirring constantly until the sugar is dissolved. Pour into a bowl and whisk till you have soft peaks. Spoon onto a baking tray with greaseproof paper and bake for 50 to 60 minutes until the meringue is crunchy on the outside and soft inside.
For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape.
Now assemble the pavlova by dolloping the cream on the meringue, followed by your selected fruit and berries. For a larger serving add another layer of meringue and fruit on top.
To finish, sprinkle with your preferred toppings – grated white chocolate, caster sugar, nuts etc.
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