Rustic Party Pavlova
Serve up an all-time Kiwi favourite this Christmas with this fool-proof pav recipe. The base can be made 1-2 days ahead.
Ingredients
- 8 free range egg whites, at room temperature
- 1/4 tsp cream of tartar
- 21/2 cups caster sugar
- 11/2 Tbsp cornflour
- 3 tsp white vinegar
- 2 tsp vanilla bean paste
- 1/3 cup raspberry jam, warmed, strained
- 600ml thickened cream, whipped
- Strawberries, to serve
- Raspberries, to serve
- Mint, to serve
Method
- Preheat oven to 130°c. Line a 30x40cm baking tray with baking paper.
- Add egg whites and cream of tartar to the large clean bowl of a stand mixer. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Sprinkle over cornflour, vinegar and vanilla and gently fold through.
- Add large dollops to tray and spread mixture across baking paper, leaving a 3cm border on paper. Drizzle over 2 tbs jam and lightly swirl through mixture.
- Reduce oven to 100°c and place tray into oven. Bake for 30-45 minutes then turn off oven and leave pavlova to cool slowly and dry in oven for 2 hours or overnight.
- Top pavlova with cream, fruit and mint, then drizzle over remaining jam and serve.
