I’ve eaten lots of pavlovas over the years, after all I am Australian and the egg white, sugary goodness mixed with the cream and fresh fruit is pretty much equally as important as the Christmas Tree is for Christmas Day. But can you believe in my 28 years and the endless recipe experimentations...I have never actually made a Pavlova! Until now! For all those who think they make the best Pavlova in your family, or who have made it so many times for Christmas or Australia Day, that you don't even need the recipe. I have a slightly updated version and it's a total winner and totally delicious...
Fresh Berries and Salted Caramel Pavlova
What You Need:
Pavlova
6 egg whites
350 gms caster sugar
1 tbs white balsamic vinegar
1 tbs cornflour, sifted
50g icing sugar, sifted
600 mls thickened cream
500 gms mixed fresh berries – raspberries, strawberries, blackberries and blueberries work well.
Salted Caramel
550 gms caster sugar
300 mls thickened cream (at room temperature)
1/2-1 tsp sea salt flakes, to taste
What To Do:
Preheat oven to 150 degrees C, non fan-forced. Line a large baking tray with baking paper.
Place egg whites in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks.
Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. Reduce speed to low, then add balsamic vinegar, cornflour and icing sugar, beating to combine.
Spread mixture over the baking paper in a round or oblong shape, fairly high, making a slight indent in the centre. Reduce oven to 125-130 degrees C depending on how hot your oven is, and bake pavlova for 1 hour. Turn off oven and leave meringue in the oven, with the door ajar, for 1-2 hours until cooled completely.
Remove from oven and place on a serving plate or board.
For the salted caramel, combine sugar with 125 mls water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms.
Remove from heat and pour in cream – be careful, as mixture will bubble fiercely. Return saucepan to low heat, add salt to taste and cook, stirring, for 1-2 minutes until smooth.
To serve – whisk cream to soft peaks, then spread over pavlova. Scatter over berries. When ready to serve, drizzle with the salted caramel that has been gently warmed.
Enjoy!
Credit to: www.afewgoodwomen.com for the recipe idea!
