Pavlova

Prep time: 30 minutes 

Bake time: 1hr + 25mins  

Resting time (cooling time): 1 hour

Pavlova, aka Meringue, can be a temperamental dessert to make! This can deter people from trying it. However if you follow the tips laid out below, you won't go wrong and will end up with a beautiful masterpiece!

Tip1: Make sure the bowl, spatula and whisk (electric) are all wiped down with lemon juice and dried well, or washed and dried well. Moisture, or any residue on any of those items will prevent your egg whites from forming stiff peaks. 

Tip 2: Lemon juice is a good substitute for Cream of Tartar (I made my very first Pavlova with Lemon juice instead of Cream of Tartar, and it was perfect!). You will need to google up how much Lemon juice you need to substitute into the recipe for the cream of tartar.

Tip 3: Ensure you separate the whites and yolks into one bowl and then transfer each white into the bowl you will use to whip the whites (this ensures no yolks fall into the whites). If there is any residue yolk, you will have to start over as the egg whites will not rise to the consistency you need. No yolking around!!  

Tip 4: Once you place the meringue in the oven to bake, DO NOT OPEN THE OVEN until the recipe says open the door.  

Tip 5: Top the Pavlova with the whipped topping and chocolates only when you are ready to serve, as the topping will make the crisp Pavlova soggy fast. So serve as soon as you top the Pavlova. 

Tip 6: Have patience with the cooling Pavlova. If you try to work with it sooner than its ready (not fully cooled and easy to remove form the parchment), it will crack. If it cracks do not worry, you can still serve it!!

Okay, now you are ready to make this beauty!!

The following ingredients are for two types of Pavlovas ..

The Raspberry Red Pavlova 

The Hazelnut Pavlova 

Ingredients for Raspberry Red Pavlova: 

For the Pavlova:

* 1cup Granulated Sugar

* 4 Egg Whites (at room temperature)

* A Pinch of Salt 

* 1 + 1/2tsp Vanilla Extract 

* 1/2tsp Cream of Tartar

* 1tsp Cornstarch

For the Whipped Cream Topping:

* 1cup Heavy Whipping Cream

* 3tbsp Confectioners Sugar

* 1tsp Vanilla Extract 

For the Raspberry Compote:

* 1 + 1/2cups Raspberries 

* 3tbsp Granulated Sugar 

* 2tbsp Water

* 1cup Raspberries for topping the Pavlova 

Ingredients for the Hazelnut Pavlova:

For the Pavlova:

* 1cup Granulated Sugar

* 4 Egg Whites (at room temperature)

* A Pinch of Salt 

* 1 + 1/2tsp Vanilla Extract 

* 1/2tsp Cream of Tartar

* 1tsp Cornstarch

For the Nutella Topping:

* 1/3cup Nutella at room temperature

* 1cup Whipping Cream

* 2tbsp Granulated Sugar 

* 1tsp Vanilla Extract 

* 1 Box of Ferrero Roche Chocolates 

* 1/4cup Chopped Hazelnuts 

* 6-8 Mini Bueno Kinder Bars

Directions/ Method:

1. Prepare a baking sheet lined with parchment paper. Pre-heat oven to 350degrees. Place a 9 or 10 inch cut round piece of parchment paper on the lined baking sheet (you will heap the meringue mixture on it when ready). 

2. Ensure the bowl, spatula and whisk are cleaned well, and completely dry. 

3. Beat the egg whites at medium speed using a hand held electric beater or stand mixer (with whisk attachment) until soft peaks form (3-5 minutes). 

4. Add in half of the sugar and keep whisking. After 15 seconds, add in the remaining sugar and the salt, and keep whisking. Increase speed to high and keep whisking for another 3 minutes or so, until glossy stiff peaks form. You will know they are stiff peaks if the peaks can hold shape on the whisk. 

5. Add in the vanilla extract and whisk for 1 more minute or so, and then reduce speed to low, and add in cornstarch and cream of tartar. 

6. Once ready, using a spatula, gently pour or scoop the meringue mixture onto the round parchment paper on top of the lined baking sheet. Pile it high and then using the spatula create an indent in the middle of the mound (like a mini basin). 

7. Reduce heat to 200degrees and bake for 1 + 1/2hours until exterior of Pavlova is crisp and dry. You will need to look at it through the oven door (do not open the door to check). Once ready, turn off the oven and let it cool in the oven with the oven door, slightly ajar. Lets the pavlova cool slowly, reducing the possibility of cracks from the instant change in temperature. 

8. Once cooled for 20 minutes, remove from oven and let cool fully. Can be stored for 2 days in an air tight container. 

Hazelnut Topping:

+ To make the hazelnut whipping cream, first chill the bowl and whisk you will use in the refrigerator for 15 minutes. When ready, whip the cream in a stand mixer with whisk attachment, or with an electric hand mixer, for a few minutes (2-4 minutes), on medium speed. Then add in the granulated sugar, and continue whisking on high. Once stiff peaks start to form, add in the vanilla and continue whisking for 1 more minute on high speed. Once stiff peaks have formed, gently fold in the Nutella, into the whipped cream.  

+ Once ready to serve the Pavlova, spoon the whipped topping on top of it, or transfer to a piping bag, and pipe it onto the Pavlova. Then sprinkle on the chopped hazelnuts. Place the Chocolates on top in a design of your choice. Serve immediately. 

Optional: You can drizzle some chocolate ganache over the whipped topping prior to sprinkling the chopped hazelnuts. To make a chocolate ganache place a 1/2cup of semi-sweet chocolate chips in a heat proof bowl, add in a 1/4cup of whipping cream, and heat in the microwave at 15 second intervals. Mix in-between until ganache forms. Let it cool slightly prior to drizzling. 

For the Raspberry Compote and Whipped Cream Topping:

+ Chill the bowl and whisk attachment you will be using for 20 minutes. Whip the whipping cream in the bowl of a stand mixer (whisk attachment) on medium speed, until soft peaks form. Add the confectioners sugar and keep beating on medium speed for a minute or two. Turn beater to high and beat until stiff peaks form. Once stiff peaks start to form, add in the vanilla and beat for a minute or two more until stiff peaks have fully formed. Refrigerate until needed.  

+ To make the Raspberry Compote, add the raspberries, sugar and water to a pan and simmer on medium heat until cooked, and the sugars combine with the natural sugars of the raspberries. Combine the cornflour with the cold water, and mix well. Add to the compote mixture, and stir well. The compote will start to thicken. Take the pan off the heat, and leave to cool. Once cooled, strain the compote to remove any seeds and pulp. 

+ Once the Pavlova has cooled completely, top with whipped cream, and drizzle with Raspberry compote. Top with fresh Raspberries. Serve immediately, as Pavlova will get soggy once the whipped topping has been added. 

Follow me on  #sugarandspiceathome 

Or

           @sugarandspiceathome

If you like Pavlova and liked this recipe, you may also like the following:

** Mini Blueberry Pavlovas