Tropical Pavlova with Raspberry Flavour Pearls

Tropical Pavlova with Raspberry Flavour Pearls

 

This dessert is not only a crowd pleaser (lets face it most people eat pav) it’s a show stopping centre-piece…just perfect for Christmas or any occasion where you’d like a little wow factor at the dining table. In Australia at Christmas it’s not all snow flakes and reindeer, it’s a little warm for that so we’ve gone tropical. You could just as easily go with a mixed berry and fresh mint leaf theme too. Whatever tickles your fancy really.

What you’ll need…

  • 8 large egg whites
  • 500 grams caster sugar
  • 4 teaspoons corn flour (gluten free available)
  • a few drops of vanilla extract
  • 2 teaspoons white wine vinegar
  • Thickened Cream – 600ml
  • a little caster sugar
  • Vanilla bean paste
  • Mango
  • Bananas
  • Star Fruit
  • Mint
  • Lime – finely grated zest
  • Raspberry Flavour Pearls

Lets get started…

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You will need 3 trays, lined with baking paper.

Preheat your oven to 120ºC.

To begin with you will need to decide which serving plate you would like to present the Pavlova on. My plate was very flat and a little larger than a dinner plate. It also was able to fit in my fridge! (Not necessary if you plan to assemble just before serving)

We need to draw 5 circles onto the baking paper in varying sizes in which to pipe or spoon the meringue. The base layer will need to be about 2 cm smaller than your plate as the meringue will expand a little as it cooks. (also make sure your circles have space between them so they don’t all expand and stick together on the tray) You will need to draw 4 more circles becoming smaller each time by around 2 cm. My top layer circle was around the size of a 50 cent piece.

Whisk the egg whites until they’re holding firm peaks but are not stiff. Gradually add in the sugar, whilst still beating, until you’ve got a bowl full of thick glossy meringue. Sprinkle the corn flour, a few drops of vanilla and the vinegar on top and fold in to combine.

Spoon the meringue onto the circles, and spread and smooth to fill. (a piping bag does the trick too) You want to make the meringue slightly higher at the rims, and run a knife or spatula around the out side to smooth the edges. 

Pop the trays into the oven and bake for 10 minutes. Check that they are not getting any colour, turn the oven down if they are. Continue to bake until they have visibly risen and are firm to the touch. I like to check if they are cooked by gently peeling one off the paper. If it won’t peel off it’s not ready yet! Once cooked just transfer them, on their baking paper, to wire racks to cool.

The lovely thing about Pavlova is that they can be made days in advance and kept in an airtight container until they are needed.

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Next…

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It’s time to whip the cream. I like a little sugar and vanilla in mine. 

Lets also slice the fruit and have it ready to go. Here’s a quick clip to show you how to tackle a mango if you’re unsure. We just took the cheeks off and sliced ours. The star fruit also needs to be sliced. Put a small perfect star aside for the top 🙂 the banana will be best to slice just as you need it. Brown banana won’t make anyone happy!

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Ready to serve

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Put a small spoonful of cream onto the serving plate then the largest of the meringue layers. This will stop it sliding around too much! Spread some cream on next and a little fruit and then continue with each layer. Add extra fruit around to make it pretty and add little spoonful’s of Raspberry Flavour Pearls  around also.

To finish I scattered finely zested lime across the top. 

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Now to enjoy everyone’s reaction to your masterpiece…

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**If you’ve just come across this recipe and you’d like to try another flavour. There are plenty of others to choose from. Take a peek at our other flavours HERE 

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Until next time…

from the Peninsula Larder Team

 

“Life is uncertain. Eat dessert first.”

Ernestine Ulmer