Ingredients
Equipment
Method
Pavlova
- First, whip the egg whites with a whisk until soft peaks form, then add in the cream of tartar.
- Next, continue whisking until medium peaks form, then slowly stream in the sugar. After that, whisk for 8–10 minutes, until firm peaks are achieved.
- Add in the cornflour
- Scrape down. the meringue should be firm and shiny and hold a peak
- Oil a 16 cm ring and prepare the tin by adding baking paper to the a baking tray and pop the tin on top
- Add half the meringue to the tin using a palette knife of the back of a large spoon and push down to ensure all the surface is even (this ensure there is no air pockets)
- Add the remaining lot of the meringue to the tin and level off with a pallete knife.
- Finally, hold the outside of the tin with both hands and carefully pull upwards to remove the tin.
- Check the side of the meringue and using a pallet knife smooth any hollows with an upward motion.
- Pop in a preheated oven 110C for 2 hours
- Then, turn off the heat and leave the pavlova in the oven until it cools completely, with the door slightly ajar so that steam can escape and the oven cools slowly.
- Cool completely
Passion fruit Cream
- Soak the gelatine in cold water and squeeze out
- Add the cream sugar vanilla passion fruit puree and whisk
- Alternatively, if you don’t have passion-fruit purée, add the fresh passion-fruit after the cream has reached soft peaks.
- Heat the gelatine up not on direct heat. Keep the bowl just above the heat over a low heat and stir until melted.and add it to a small bowl. add some cream .
- Add the gelatine to a small bowl and add some cream to the gelatin and mix with a whisk.
- Then, add the mixture back into the cream and whisk until medium peaks form. Finally, set aside, ready for topping the pavlova.
- Finally, add the cream to the pavlova only just before serving.
White Chocolate
- Meanwhile, warm two-thirds of the white chocolate over a double boiler, stirring gently until it melts and reaches 40–45 °C.
- Water should be simmering not boiling
- Take off the heat and add in the other 1/3 of white chocolate and stir in
- This cools the chocolate naturally and creates stable cocoa-butter crystals.
- Meanwhile, warm two-thirds of the white chocolate over a double boiler, stirring gently until it melts and reaches 40–45 °C.
- Ahead of time, freeze a marble board overnight, then remove it from the freezer once the chocolate is ready to use.
- Add some white chocolate to you marble board and spread it with a pallet knife.
- As soon as the chocolate begins to set, slide a palette knife underneath and then gently roll to form curls.
- Or make some curls or you can set your chocolate on paper and cut triangles.
Fruit
- Cut your fruit
Pavlova decoration
- Finally, assemble the pavlova just before serving.
- Add the cream carefully to the top of the pavlova and spread an even layer (not too smooth)
- Add the fruit to give colour to the top
- Place your white chocolate curls to the top
Icing sugar
- Dust generously with icing sugar
Video
Notes
Note 1.My favourite is Gelita Gold, Chefs choice or Eward. if you cant find it see below. Gold Gelatine Leaves → Powdered Gelatine
- 1 gold gelatine leaf = approx. 2 g powdered gelatine
- Usually:
- 4 gold leaves = 8 g powdered gelatine
- Sprinkle powdered gelatine over cold water (about 5x its weight)
- Let it bloom for 5–10 minutes
- Heat gently until dissolved
- Add to your mixture
