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Celebrate Christmas in July with this Aussie-classic dessert

Pavlova

Who says you can’t have Pavlova in Winter? Any reason to have Pavlova is a good one! What about celebrating Christmas in July with a mouth-watering and decadent Aussie-classic dessert!

All you need is some store cupboard staples, plus a few fresh ingredients and you’re good to go!

By Head Chef – Oswin Ribeiro

Ingredients

  • 5 x egg whites
  • 275g of fine caster sugar
  • 5ml of vanilla extract
  • 5ml white vinegar
  • A pinch of cream
  • 1 x punnet of blue berries
  • 1 x punnet of raspberries
  • 1 x punnet of strawberries
  • 100g of castor sugar
  • 1 x cinnamon stick

Method – Meringue

1. Pre-heat the oven to 110°C
2. Whisk egg whites until soft peaks form
3. Add the castor sugar in a gradual flow in small batches, until all used, and the meringue is firm and glossy.
4. Gently fold in the Vanilla extract, vinegar and cream
5. Line a baking tray with grease proof paper

6. Place the meringue mixture in a piping bag and pipe approximately 10cm domes, or 1 big dome, onto the baking paper
7. Place the tray into the oven and bake for 1 hour and 25 minutes
8. Reduce the temperature to 30°C for an additional 25 minutes
9. Once done, remove and store in an air tight container

Tip from the Chef

Adding vinegar to your meringue will create a softer chewier texture. This is caused by the acid in the vinegar partly breaking up the proteins.

Method – Meringue

1. Place all the berries, sugar and cinnamon in a deep pot
2. Simmer on low heat until the berries soften and the sugar has dissolved
3. Cool before plating

Plating

1. Place the pavlova shell on a plate
2. Add a dollop of mascarpone or whipped cream on top of the pavlova
3. Spoon the mixed berry compote over the whipped cream
4. Finish off the plate with some fresh fruit, micro herbs or mint leaves and dust with icing sugar for a finished look

Tip from the chef:

Avoid opening the oven while the pavlova is baking – WAIT UNTIL THE BAKING PROCESS HAS FINISHED then leave it in the (turned off) oven to cool down, ideally for several hours or overnight. Your pavlova shell should feel crisp and dry and easily lift off the parchment paper.