Pavlova with fresh Strawberries & Almond cream

Source: Coles Magazine - August 2014
Serves: 8 - Prep 30 minutes - Cooking 1 1/2 hours - Cooling 30 minutes

6 large egg whites
1 2/3 cups caster sugar
1 teaspoon white distilled vinegar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 tbsp corn flour
500g fresh small strawberries, halved
1 1/2 tablespoons amaretto liqueur
1 tablespoon honey
1 1/3 cups pure cream
1 teaspoon almond extract
2 tablespoons finely chopped unsalted toasted shelled pistachios
Icing sugar, for sifting

  1. To make the meringue, position the rack in the bottom of the oven and preheat the oven to 150C (130C fan-forced). Line 1 large baking tray with baking paper and draw a 20cm circle in the centre of the paper. Turn paper over.
  2. In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites, sugar, vinegar, vanilla, and salt on medium-high speed (#6) for about 18 minutes, or until firm peaks form. Sift the corn flour into the meringue and gently fold it in.
  3. Using a large spoon, dollop the meringue on the centre of the circle on the prepared baking tray. Spread the batter, forming a thick, billowy, even layer and keeping it within the circle (the pavlova will expand slightly when it bakes).
  4. Reduce the oven temperature to 105C and immediately place the pavlova in the oven. Bake the pavlova for about 1 hour, or until it is crisp and very pale on the outside but still has a marshmallow-like centre. Turn off the oven, prop the oven door open with a wooden spoon, and keep the meringue in the oven for about 30 minutes, or until it has cooled slightly. Remove from the oven to cool completely.
  5. Meanwhile, to prepare the toppings, in a medium bowl, toss the strawberries, amaretto, and honey to coat. Set aside, tossing occasionally, for at least 30 minutes, or until the juices from the strawberries form. Then, in a large bowl, whisk the cream and almond extract until thick. Place the meringue on a platter. Spoon the cream on top of the meringue. Using a slotted spoon, arrange the strawberries over the cream; reserve the strawberry juices in the bowl. Sprinkle the pistachios over the strawberries, and then sift the icing sugar over.
  6. Cut the pavlova into wedges and transfer to plates. Drizzle the reserved strawberry juices around each wedge and serve immediately.
Per serve 390 Calories - 5.1g Protein - 16.8g fat - 55.7g carbs - 1.1g fibre

Vic Lic

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