Posted by Rosie
Pavlova is quite possibly my favourite summertime dessert and one that is loved by all of us here at Eco-Gites of Lenault. It is also the dessert option I offer guests when I make supper for them and it has always gone down very well. So well in fact that I am often asked for the recipe. For all those of you therefore who would like to recreate my pavolva at home, here in the recipe.
3 egg whites
175g caster sugar
Fruit - either fresh, tinned, stewed or bottled
- First ensure that all the bowls and utensils you use to make the meringue are scrupulously clean. Any trace of fat will stop the meringue forming properly.
- Carefully separate the egg whites ensuring no egg yolk gets in with the white.
- Use an electric whisk to beat the whites until they form soft peaks and the whisk leaves a trail when run through the mixture.
- Add half the sugar and fold in, then beat again at full speed until the mixture becomes glossy and soft peaks are again formed.
- Add the remaining sugar and carefully fold it in. Do not whisk any more.
- Place the mixture on a baking tray lined with a silicone sheet or rice paper (not greaseproof paper or the meringue will stick) and form into a nest shape.
- Bake at 120ºC/Gas Mark ½/250ºF for between 1 and 1½ hours. For a stickier centre bake for the shorter time.
- Remove from the oven and cool a little before placing carefully on a wire cooling rack.
- Just before serving assemble the pavlova: Add a generous amount of crème fraîche into the nest and then top with the fruit of your choice.
I tend to make a bit more meringue mixture and bake some individual meringues at the same time. These will keep well in an airtight tine for several days (so long as no-one finds them!) and can be served as a quick dessert later in the week with fruit and yoghurt.
Do you make pavlova or do you have a favourite cream/fruit combination you really like?
Linking up with lots of food linkies including TastyTuesday, Recipe of the Week and #FoodieTuesday