The perfect treat for a hot summer’s evening, this meringue is fluffy and light. The slightly bitter notes of the negroni perfectly offset the sweetness of the pavlova for the perfect ‘adult’ dessert
- 6 large egg whites
- 150 grams caster sugar
- 150 grams golden caster sugar 1 tsp vanilla essence
CANDIED PECAN NUTS
- 11⁄2 tbsp brown sugar
- 11⁄2 tbsp water
- 1/8 tsp vanilla essence
- 1/8 salt
- 1 cup pecan nuts
- 30 ml gin
- 30 ml Campari
- 30 ml sweet red Vermouth
- 75 grams brown sugar
- 4 tbsp pomegranate molasses 2 oranges, sliced
- 2 blood oranges, sliced
- 100 grams pomegranate rubies
- Whipped cream Icing sugar, to dust Mint, to serve
PREHEAT the oven to 110°C and line a baking tray with baking paper. Draw a 23 cm circle on the paper and then turn it around.
ADD the egg whites to a large mixing bowl and whip until stiff peaks, before slowly adding the sugars a ¼ cup at a time. Continuously beating it, until thick and glossy! Stir through the vanilla, before taking big spoonfuls and adding to the edge of the circle. Make small indents in each blob of meringue, gently, using the back of a spoon.
BAKE for 1 ½ hours or until firm, turn the oven off and allow the meringue to cool in the oven. Candied pecan nuts Combine all the ingredients, except the nuts, in a bowl and set aside.
TOAST the nuts in a pan over a slow heat. As soon as they start to smell toasty, immediately add in the wet mixture and stir for 15 seconds, until all the pecan nuts are covered.
POUR onto a lined tray and allow to cool. Set aside until needed.
NEGRONI FRUIT Place the gin, Campari, vermouth, brown sugar and molasses in a pot and heat until the sauce has reduced and thickened slightly. Set aside and add the orange slices, allow to cool before pouring over the whipped cream.
SERVE the pavlova with dollops of whipped cream, negroni fruit, a dusting of icing sugar, mint and candied pecans.
HANDS-ON TIME 30 min | TOTAL TIME 1h 30 min | SERVES 4–6