A recipe for a delightful and airy pavlova with maple whipped cream and seasonal berries to savour the final weeks of summertime gatherings.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling Time: 1 hour in the oven with heat turned off
Equipment Needed: Handheld mixer or stand mixer, parchment paper, baking tray
Ingredients:
Pavlova
5 ½ oz Fresh egg whites (150g / about 5 eggs)
1 Pinch salt
½ tsp Cream of tartar
1 ¼ cup Caster sugar (250g / 9 oz)
1 tsp White wine vinegar
1 tsp Vanilla paste
1 tbsp + 1 tsp cornstarch
Maple Whipped Cream
5 tbsp Maple syrup (75ml)
½ cup Double cream (250ml / 8 fl oz)
1 tsp Vanilla paste
1 tsp Salt
Topping
Raspberries or other seasonal berries
Blue cornflowers or blue borage flowers
Method:
Pavlova
1. Preheat oven to 275°F/ 140’C / Gas 1
2. Trace a 6-inch circle on a piece of parchment, and set the parchment on a baking sheet.
3. Separate the Eggs from the yolk, whip the egg whites, cream of tartar and salt together until medium-stiff peaks.
4. Drizzle in the sugar 1 tbsp at a time, scraping down the sides of the bowl every now and then. Turn up the speed and whip until stiff peaks.
5. Fold in the vanilla paste vinegar and cornstarch.
6. Add the meringue into the circle on the parchment. Use a spatula and create a dome shape with the meringue.
7. Bake for 60 minutes or until the meringue starts to turn a very pale tan colour, then reduce the heat to 250°F/ 130’C/ 1/2 Gas and continue to bake for 45 minutes (Do not open the door at any point).
8. Turn off the oven (don’t open the door) and let the meringue sit in the cooling oven for at least an hour.
Maple Whipped Cream
1. Whip the double cream, salt, vanilla paste, and maple syrup together until the cream begins to stiffen.
Notes:
Carefully place your Pavlova on a serving plate before adding the cream. Add the Maple whipped cream to the centre of the pavlova. It is normal for the centre of the pavlova to cave and crack slightly when you add the cream. Finish with fresh fruit and edible flowers.
