Scottish Recipes - Pavlova

Pavlova

Pavlova, a crisp, yet chewy meringue, covered in fresh whipped cream and fresh fruit of choice

I chose raspberries, but you can make this with any fruit, strawberries, blueberries, blackberries, kiwi slices, sliced peaches, mango, anything you like

I have made Pavlova many times , its a personal favourite dessert of mine that I usually make at Christmas time but it also makes the perfect fresh, light summer dessert and since I love meringue, any time is a good time for Pavlova

Its made slightly different than basic meringue, with a goal to making the middle chewy using vinegar, its facinating that if you use white vinegar the meringue is creamy or nearly white in colour and if you use malt vinegar the meringue is more brownish in colour

Pavlova, although not entirely Scottish, is loved by us Scots all the same. It originated in New Zealand, in the 1920s after Anna Pavlova the Russian ballet dancer visited New Zealand and Australia and a chef made one in her honour, read more here

Makes one Pavlova


You will need


For Meringue
4 Egg Whites
250g fine Sugar
1 Tsp vinegar
1 Tsp Cornflour or Cornstarch
half Tsp Vanilla 

Ingredients

For topping
200ml Heavy Whipping Cream
Fruit of Choice (I used 6oz of Raspberries)

Ingredients

• Pre-heat oven to 150C/300F. Place some parchment paper on a baking sheet and turn a dinner plate upside down on top and draw a circle on paper, use this as a guide for the pavlova

use a plate

• Whisk Egg Whites in a large bowl with an electric mixer until the eggs turn white and form soft peaks (don't use a plastic bowl it makes the meringue weep)

Whisk egg whites

• Gradually add the sugar a spoonful at a time, still whisking as you go

fluffy egg whites

• Keep whisking for a further 4 minutes until smooth, shiny peaks form, then add the cornflour , vinegar (this make the center chewy) and vanilla

add other ingredients

• Spoon mixture onto parchment paper in the circle shape

spoon the pavlova

meringue mixture

• Place in oven and cook for 1.5 hours. After 1.5 hours turn oven off and leave to cool completely inside (you can make this a day in advance and just turn off the oven after the allotted time and leave the meringue in there overnight to completely dry out)

Meringue

• Carefully peel off the parchment paper and place on a serving dish or plate

• Pour cream into a mixing bowl and whisk on high speed until stiffened

Whipping cream

whipping the cream

• Spoon the cream on top of the meringue 

Add on the cream

• Add the fruit of choice to the top

Raspberry Pavlova

• Enjoy

You will be amazed by the crisp outer layer and the chewy soft center

We enjoy this dessert with even more pouring cream poured over the top, yummmmm

Hope you enjoy making this dessert

Angela

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