Sunday, December 29, 2013
Pavlova Wreath with Berries
5 Egg Whites
1 Cup Organic Evaporated Cane Juice Sugar
1 tsp Cornflour
1 tsp Vanilla
10 oz Whipping Cream
1 cup Strawberries
1/2 Cup Blueberries
1/2 Cup Raspberries
Preheat oven to 250 degrees. On a baking sheet fitted with a silpat silicone baking mat, place a small bowl that can easily be retrieved in the center of the baking sheet.
Using an electric mixer, beat egg whites until soft peaks form. Add sugar, a spoonful at a time, beating until dissolved between each addition until the mixture is thick and glossy. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Add cornflour and vanilla and beat briefly, until just combined.Using the bowl as a guide, scoop large spoonfuls of meringue onto the tray to form a wreath shape. Use the back of a spoon to make an indentation in the top of meringue, all the way around the center. Bake for 75 minutes, then turn off the oven, prop the door open slightly and leave to cool completely.(The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
To serve, carefully run a large knife between the pavlova and the baking mat to loosen it, then slide onto a serving plate. Whip the cream to soft peaks and spoon over the top of the pavlova. Top with the berries. Once decorated Serve immediately as this dessert does not hold for more than a few hours.
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Fun Facts about Pavlova
The major difference between the pavlova and a large meringue is the addition of cornflour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like center, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened. Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passion fruit, and strawberries
This Recipe is GLUTEN FREE