Anytime Pavlova

I released this in my Cuisine Companion members only club, in May this year.
However its time to share with all other CC owners .. Although all the step by step photos will only be in the club !
I called it Mothers Day Pavlova when I first released it in May this year because My Mum Loved making Pavlova and I thought I would call it that even though when it was to be seen it was after Mothers Day…..
However everyone would be experienced Pavlova makers by next Mothers day and all the other events in between !
Pavlova is a VERY Sweet desert so I tend to have it only once a year ! Its still lovely to have for a party and have a small slice now and then and its FUN To make !
TIP – Ensure your bowl and whisk are 100% clean and dry with no oil or anything else residue This is super important in making your meringue.350g of pure icing sugar or make your own from Caster Sugar ( see below in method )
8 egg whites
1 teaspoon of vanilla extract
1 teaspoon vinegar
1/2 teaspoon of cream of tartar
Pinch of salt
300ml of thickened cream
Strawberries Passionfruit any other berries for decoration

Line a baking tray with foil then paper and preheat oven to 150 degrees. Not fan forced

To make icing sugar blitz 350g caster sugar speed 12 for 1 minute scrape down and repeat a couple of times to make icing sugar.
Seperate the eggs, make sure there are no parts of the yolk in the whites.
Place the egg whites, cream of tartar and salt and mix at speed 7 on 40 degrees for 10 minutes. ( stopper out )
After 5 minutes reduce to speed 5 and then Start to pour sugar slowly through the hold in the lid.
When fully poured through reduce to speed 4 and add in vinegar and vanilla extract

Pour the mixture onto your lined tray , reduce oven to 120 degrees and bake for exactly one hour and 20 minutes.
Turn oven off and allow the Pavlova to cool completely.

 

 

 

Whip your Cream and spread lusciously over the meringue and decorate with whatever fruits you have chosen.