Tuesday, 29 July 2014

Pavlova


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.  

(Alternatively you could always come for a holiday here and I will make one for you!!)

 

Ingredients

Serves 6

3 egg whites
175g caster sugar
Crème Fraîche
Fruit - either fresh, tinned, stewed or bottled


Method

  1. 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.
  2. Carefully separate the egg whites ensuring no egg yolk gets in with the white.
  3. Use an electric whisk to beat the whites until they form soft peaks and the whisk leaves a trail when run through the mixture.
  4. Add half the sugar and fold in, then beat again at full speed until the mixture becomes glossy and soft peaks are again formed.
  5. Add the remaining sugar and carefully fold it in.  Do not whisk any more.
  6. 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.
  7. Bake at 120ºC/Gas Mark ½/250ºF for between 1 and 1½ hours.  For a stickier centre bake for the shorter time.
  8. Remove from the oven and cool a little before placing carefully on a wire cooling rack.
  9. 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.
Serve as soon as possible.

Pavlova


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


Link up your recipe of the week
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16 comments :

  1. Oh, this looks so good. Did you know the desert is named after a famous ballerina? I guess the meringue part is her fluffy skirt. And it's light like many layers of lace petticoats.

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    1. I did know that - and also the Aussies and New Zealanders always argue as to who created the dessert!

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  2. This looks so gorgeous!
    I love pavlova!

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  3. I love pavlova & yours looks delicious. I think creme fraiche works so well, much better than fresh cream, a contrast to the sweetness of the meringue & fruit. Joining from #RecipeOfTheWeek

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  4. Love pavlova, it's one of my favourites but I'm not too great at making them- I must practice! Or I could just come for a holiday! That sounds a better option! #tastytuesday

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  5. I'm always a little afraid of making meringues but you've made it sound so easy I'll have to give it another go now!

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  6. Meringue/Pavlova can be a bit intimidating but one of these days, I'll try to make it. Thanks for the recipe, Rosie and thanks for linking up.

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  7. I love pavlovas, they are a great way to use up yummy fruits from the garden and eggs :-) delicious x #RecipeoftheWeek

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  8. Sounds like a perfect summer dessert! Yummy photos too.

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  9. Beautiful - I looooove pavlova and now you've given me a summer craving. Thanks for linking up to #recipeoftheweek - sorry I'm a bit late over! Have Pinned this post and scheduled in a tweet. New linky live at 6 :) x

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  10. This looks divine. Thanks for linking up. I noticed the link to #tastytuesdays nor the badge actually links back to my blog. Please can you amend this as all linked posts need to link back. Thanks!

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  11. oh wow this looks so totally delicious! #BestRecipes2014

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I love receiving comments and I do read every one but if you are simply here to spam me with a link, guess what ... I won't publish it.