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Best-Ever Berry-Cherry Pavlova

Coles Magazine November 2017 - Page 4



Image from Taste.com.au

THe choice is yours, whip up a trio of pavlova bases, or grab the quick fix, ready-to-go meringue discs from grocery shop.
Then Add the festive toppings for a wow-factor treat.

Best-Ever Berry Cherry Pavlova
Serves 12 . Prep 20 mins (+ chilling & cooling time) Cooking: 1 1/2 hours

Ingredients:
6 Coles Australian Free Range Egg whites
11/2 cups (330g) caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
600ml Coles Thickened Cream
2 tablespoons icing sugar mixture
2 tablespoons raspberry jam, warmed, strained
Mixed berries, to serve
Cherries, to serve
Icing sugar mixture, extra, to dust
RASPBERRY COULIS
200g frozen raspberries
1/4 cup (40g) icing sugar mixture


Method:

  1. Preheat oven to 100C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.
  2. Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1 1/2 hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.
  3. Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.
  4. Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.
  5. Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.

Vic Lic

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