FESTIVE FEAST MENU 2021: SWEET TREAT
SUMMER PAVLOVA
If you get an Aussie and a Kiwi around a Christmas dinner table, one thing’s guaranteed… they’ll disagree over which fine nation invented this quintessential Christmas dessert. Big ups to whoever it was, a pav is a must-have on your Christmas dinner table and zjooshed up with fruit and flowers, it’ll look as good as it tastes.
SHOPPING LIST
12 egg whites
2 1/2 cups caster sugar
2 tsp cornflour
1/2 tsp vanilla extract
300ml thickened cream
2 tbsp icing sugar, sifted
1 tsp white vinegar
Pulp of 2-3 passionfruit
Mango, sliced
Kiwifruit, sliced
Pomegranate seeds
Edible flowers
READY, STEADY, COOK!
Preheat oven to 120°C.
Line an oven tray with foil. Brush foil with melted butter and dust with cornflour, shaking off excess.
Use an electric mixer to whisk egg whites until soft peaks form, then gradually add caster sugar, 1 tablespoon at a time. Beat well until the meringue is thick and glossy and the sugar is dissolved. If the meringue is still "gritty" with sugar, continue to whisk until all sugar dissolves.
Add cornflour, vinegar and vanilla and whisk until just combined.
Spoon the meringue onto the foil (we did ours in a wreath shape for extra Christmas vibes). Smooth the sides and top of the pavlova. Use a small spatula to form little peaks around the edges.
Bake in the oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off the oven and leave pavlova in the oven with the door ajar to cool completely.
When completely cold, transfer to a serving plate.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form, then spoon cream onto the top of the pavlova.
Decorate your pav with fruit and edible flowers.
Try to resist a third helping! #secondsarecompulsory
DIG IN!
