Guys, guys, guyssss I am so proud of this dessert! I have never made a pavlova so this was a first for me. Another first was using my phuphi’s stand mixer which is from 1986! And another thing, mom took it with her to her friends’ iftar party where word on the grapevine is that people could not stop eating it and this was the greatest dessert they have ever had, they will name their children after me. Well, no. But mom said they loved it and it was delicious. I wanted to let the freshness of summer fruits shine on this pavlova so I topped it with Olper’s Cream and mangoes, peaches and cherries. You can add any fruit and it will work, to be honest, so go crazy.
To make the meringue base I used this recipe from Home Cooking Adventure. I halved everything because six egg whites is a leeeedul too much for my tiny oven and trays.
Oh, and another first, the recipe required three egg whites and I managed to separate them all with no eggs wasted :’) As much as I hate separating eggs, I choose recipes that require this step because I like to torture myself and waste eggs like that. Anyway, the eggs separated with no shell; yolks and my dignity intact. Enough rambling, on with the recipe.
- 3 egg whites
- 1/2 and 1/4 cups caster sugar
- 1 tsp white vinegar
- 1/2 tbsp cornstarch
- A pinch of salt
- 1 packet Olper’s Cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- A mix of summer fruits (I used mangoes, peaches and cherries)
- Preheat oven to 150 C. Trace a 7 inch circle on a piece of baking paper. Flip and place on baking sheet.
- Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy. My stand mixer took about 3-4 mins and I waited till they reached a stage where the mixture no longer felt grainy when I rubbed it between my thumb and index finger.
3.Add the vinegar and cornstarch and fold them in using a spatula. The mixture will be very sticky.
4. Spoon the mixture onto the prepared baking sheet. Using a spatula form a 7 inch meringue round. Make a dip in the center so that the edges are slightly raised.
5.Place the sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden.
6.Remove and let cool completely. The meringue base will crack as it will deflate but not to worry. It’s supposed to be that way.
7.Whip Olper’s Cream until soft and aerated. Add sugar and vanilla extract and whip to combine.
8. Place the meringue on to the serving plate. Spread the cream and scatter the fruits on top.
Step back and admire your handiwork.
Enjoy with a cup of tea or coffee and a good book. Laters!
Disclaimer: Post sponsored by Olper’s Cream. But as you can probably tell, the photos and work are all OURS!