Pavlovas are a standard Aussie favorite, so do that recipe for the proper pav – a traditional summer season dessert topped with oodles of seasonal fruit.
Components
- 4 massive egg whites, at room temperature
- 1 pinch salt
- 225 g (1 cup) caster sugar
- 1 tsp cream of tartar
- 300 ml whipping cream
- 40 g (1/3 cup) icing sugar, sifted, plus further to serve
- 1 tsp vanilla extract
- 100 g (3/4 cup) raspberries
- 100 g (2/3 cup) blueberries
- 2 nectarines, pitted, quartered, and thinly sliced
Technique
Step 1.
Preheat the oven to 180°C (160° fan) and line a big spherical baking tray with greaseproof paper.
Step 2.
Beat the egg whites with a pinch of salt in a big, oil-free mixing bowl till stiff. Step by step add the sugar and cream of tartar, frequently beating as you do, till the meringue is shiny and thick, 5-7 minutes.
Step 3.
Fastidiously spoon the meringue onto the ready tray, spreading it out right into a wreath sample utilizing an offset palette knife or the again of a tablespoon dipped in sizzling water.
Step 4.
Place within the oven and instantly cut back the temperature to 130°C (110° fan).
Step 5.
Bake for about 1 hour 45 minutes, after which flip off the oven and open the door, leaving the meringue to chill within the oven; it must be crisp on the skin however nonetheless smooth on the within.
Step 6.
When cool, take away from the oven and thoroughly switch to a serving plate or platter.
Step 7.
In a mixing bowl, mix the cream, icing sugar, and vanilla extract, whipping to smooth peaks.
Step 8.
Unfold the cream on prime of the meringue and enhance with the berries and nectarine slices.
Step 9.
To serve, flippantly mud with extra icing sugar.
Serves 8
