Sweet Sunday – Red Berry Pavlova

Okay, I’m just going to straight up say it. I am so incredibly happy with and proud of this Pavlova. So is my mum by the way, she had two pieces, while she normally never eats anything sweet. That says something about this gorgeous, beautiful, delicious Pavlova.

Did I not tell you Monday that today would be a great surprise? I did, right? That’s why I thought this would be a great recipe for this Sweet Sunday.

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There are so many ways to describe this Red Berry Pavlova: luscious, fabulous, mouth-watering, sweet, exquisite, marshmallowy, alluring, mesmerizing and so on. It will leave you wanting more with every bite.

The cake’s story is quite interesting. The name has been derived from a Russian ballet dancer called Anna Pavlova. According to the story it has been created in honour of said dancer, during one of her tours in either Australia or New Zealand. Till this day there is still discussion on whether it’s an Australian or New Zealand recipe…

Pavlova is a dessert dish for which you’ll have to make French Meringue. This is a type of meringue which is made by whisking egg whites and sugar, in a 1 to 2 ratio. Normally, one large egg white will weigh about 30 grams. This recipe calls for 6 egg whites (180 grams or 6 oz) so you’ll need 360 grams (12 and 1/4 oz) of sugar. By adding whipped cream and fruit, you’ll create a Pavlova.

So let’s start with making meringue. The base is egg whites. These need to be whisked until fluffy and stiff peaks form. As can be seen on the photo below.

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The finished product will look like this:

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There is actually a very exciting way to check if the whites are perfectly beaten. If you can turn the bowl upside down without the egg whites falling out or moving, then your good. Otherwise, you’ll not only get messy, but also need to whisk more. (Perhaps it’s better to try it with a spoon first, just to avoid any messiness).

photo (1)After adding sugar, cornflour, and vinegar, you’ll see that the meringue mixture has turned soft and glossy. This is also shown on the photo below. However, the mixture should be stiffer than on the photo. Unfortunately, my whisk broke down halfway -.- Luckily, it did not affect the outcome!

photo 4 (1)Transfer it to the baking tray. It should form a mound of meringue. Due to the fact that my mixture was not as stiff as I’d like it to be, mine was a bit flatter than desired.

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After baking in the oven, it will look like this!!

photo 2 (3)

Let’s decorate this beauty!

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Red Berry Pavlova

  • Servings: 8-10 slices
  • Difficulty: moderate
  • Print

Ingredients

  • 6 egg whites
  • Pinch of salt
  • 360 grams (12 and 1/4 oz) white caster sugar
  • 2 tsp cornflour
  • 1 tsp vinegar
  • 250 ml (8 fl oz)whipped cream
  • 150 grams (5 and 1/2 oz) red berries
  • 1/2 cup of pomegranate seeds
  • Fresh mint leaves

Used kitchen appliances

  • Oven
  • Baking tray
  • Baking foil
  • Electric whisk
  • Mixing bowl

Preparation

  1. Preheat the oven to 180C or 350F. Line a baking tray with baking foil. Draw a circle with about 20 cm (8inch) diameter, by using a pencil and a cake form. Ensure that the drawing is below and will not get in touch with the meringue.
  2. Put the egg whites in the mixing bowl. Beat them with the whisk until stiff peaks form.
  3. One tablespoon by one tablespoon, mix in the sugar. Whisk well after each addition. Once the eggs are stiff and glossy, add the cornflour and vinegar. Mix it through.
  4. Transfer the meringue mixture to the baking tray inside the circle. Make sure that the meringue is even, so all parts are cooked through at the same time.
  5. Bake for 5 minutes. Reduce the heat to 120C or 250F and bake for 75 more minutes. Don’t open the door whilst baking, to avoid cracks.
  6. Leave to cool completely in the oven.
  7. In the meantime, whisk the whipped cream with 2 tablespoons of sugar. Place the cream on top of the meringue, and decorate with the red berries, pomegranate seeds, and mint leaves.
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