Christmas Pavlova
A truly festive dessert, Pavlova is light, airy, and full of colour. Check out this recipe and learn how to create your own unique Christmas Pavlova.
Ingredients
The Pavlovas:
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The Meringue:
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Dark chocolate, coarsely chopped 75.0 g
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Egg, whites 75.0 ml
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Salt 1.0 g
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Caster sugar 225.0 g
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Corn flour 10.0 g
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Vinegar, white 5.0 ml
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Vanilla extract 5.0 g
The Topping:
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The Topping:
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Berries, fresh 150.0 g
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Orange, segments 200.0 g
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Fresh cream, whipped 300.0 ml
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Carte D'or Strawberry Topping (12x1.28KG) 200.0 g
Preparation
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The Pavlovas:
- Preheat oven to 190˚C and line 2 baking sheets with baking parchment paper.
- Break the orange flavored chocolate into small bowl, melt over a bain-marie, remove and cool completely.
- Place egg whites and a pinch of salt in a large bowl.
- Use an electric beater to whisk until soft peaks form.
- Add sugar, a few tablespoons at a time and whisk well between each addition, reserving 2 tsp of sugar for later.
- Once the sugar has been added the meringue should be very stiff.
- Sift corn flour over meringue and fold through very gently.
- Mix 2 tsp of sugar with white vinegar and vanilla essence and fold into meringue until well mixed.
- Take a tablespoon of the mixture at a time and place on tray.
- Drizzle with some chocolate and with a spoon swirls to make a 9cm circle.
- Take another spoonful of meringue and add to the top of each circle.
- Drizzle over more chocolate then swirl to spread the mixture into 12cm circles.
- Making a slight dip in the center of each for the filling.
- Cook for 5 minutes, lower the heat to 110˚C and cook for 45 minutes.
- Remove the pavlovas, keep them on the parchment paper in the fridge until completely cold.
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The Topping:
- Whip the cream.
- Top on pavlovas.
- Top with fresh fruits.
- Drizzle with Carte D’Or Strawberry Topping and chocolate flakes.
