Despite what others may tell you Pavlova is surprisingly ALOT easier to make!. After watching numerous episodes of the British Bake Off I was rather skeptical on trying this dessert however, after making it I’ve realised the oven practically does all the work. Please bare in mind that Pavlova is not a last minute dessert but like Cheesecake (you can check out my Lotus version by clicking the link) can be made either the night before or earlier in the day.
White chocolate & Mixed Berry Pavlova
4 egg whites
250g sifted icing sugar
½ teaspoon white vinegar
1 tablespoon cornflour, sifted
300ml double cream
75g white chocolate
1. Preheat oven to 200C
2. Prepare a baking tray by placing baking paper on it
3. Using an electric mixer, beat the egg whites on a medium setting until soft peaks form.
Once soft peaks appear, add the sugar all at once and beat the mixture for a minute or so on full speed. Do not stop the machine to add the sugar.You’ll see the mixture change texture almost immediately, from loose, soft peaks to a more glossy, meringue-style mixture.
4. Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved.
5. Slow the machine, add the vinegar and beat alittle then stop
6. Sprinkle the cornflour over the egg white mixture and, using a clean spatula, gently fold in spoon mini nests on to tray.
7.Place the tray in the middle of the oven and immediately turn the temperature down to 120 degrees Celsius.Cook for 60mins 8. Turn off oven and allow to cool till room temperature.
9. Make a raspberry syrup using raspberries, sugar and water and simmer for 10-15 mins. Then strain out raspberries and press in to allow all juice to come out. Allow to cool in fridge for 10 mins.
10. Beat cream and mix in melted white chocolate…be gentle to avoid curdling. Spread over mini Pavlovas. Then too with blueberries, raspberries and strawberries. Dust on some icing sugar before serving