Tropicana Magazine May-June 2015

THE RECIPE
The Model
DESSERT
IMPRESS YOUR FRIENDS AND FAMILY WITH A
STUNNINGLY BEAUTIFUL PAVLOVA.
WORDS JUSTIN HEYES PHOTOGRAPHS CORBIS
A stunning centrepiece for any party, fill with your favourite
fruit; raspberries, kiwi, mango or passion fruit to add colour
and delicious healthy flavours.
PAVLOVA
RECIPE
Ingredients
• For the Base:
• 6 Egg Whites (free range)
• Pinch of Salt
• 350g Caster Sugar
• 2tsp Corn Flour
• 1tsp White Wine Vinegar
For the Filling:
• 600ml Double Cream (whipped until soft peaks form
when the whisk is removed)
• 250g Strawberries
• 250g Blueberries
• Crystallised Flowers (see Top Tip at bottom)
• Icing Sugar (for dusting)
Preparation Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Draw two 20cm/8in circles and a 15cm/6in circle
on greaseproof paper and place onto three separate
baking trays.
3. Whisk the egg whites and salt in a large clean dry bowl
until they form soft peaks when the whisk is removed.
Slowly whisk in the sugar and continue to whisk until
the egg whites are stiff and glossy. Whisk in the corn
flour and vinegar.
4. Spoon one-third of the mixture onto one of the
20cm/8in circles. Spoon another third onto the other
20cm/8in circle.
5. Spoon half of the remaining mixture onto the
15cm/6in circle. Pipe the remaining meringue around
the edge of the 15cm/6in circle in a crown shape.
6. Reduce the oven to 140C/275F/Gas 1 and bake the
meringues for 1-1¼ hours, or until the meringue is
crisp outside, but feels soft yet set inside. (If you notice
that the different meringues are not cooking evenly,
swap the shelves.) Switch off the oven and leave the
meringue to cool down in the oven.
7. To assemble the Pavlova, carefully peel the
greaseproof paper off the bottom of the meringues.
Place a 20cm/8in meringue onto a large, flat serving
plate. Spread one-third of the double cream onto the
meringue and top with some of the strawberries and
blueberries. Top with the other 20cm/8in meringue.
Spread another third of the cream onto the meringue
and top with more strawberries and blueberries. Top
with the 15cm/6in meringue and fill with the remaining
cream, strawberries and blueberries. Decorate with the
crystallised flowers and dust with icing.
Top Tip
To make your own crystallised flowers: arrange rose petals,
primroses and violets on a cooling rack. Lightly whisk an
egg white in a bowl and carefully brush it over the flower
petals. Sprinkle over caster sugar, ensuring the sugar
sticks to the egg white. Set aside to dry overnight, or until
completely dry and firm.
138 TM | MAY/JUNE 2015