Pavlova, Chantilly cream and berries
Everyone loves a good pavlova! Try this Pavlova, Chantilly cream and berries recipe.
COOK TIME: 1 hour | SERVES 6
INGREDIENTS
MERINGUE
- 8 egg whites
- Pinch salt
- 450 g caster sugar
CHANTILLY CREAM
- 500 ml (2 cups) fresh cream
- 50 g icing sugar
- 100 g strawberries
- 50 g blueberries
- 50 g raspberries
- 100 g gooseberries
- Melted dark chocolate, to drizzle
METHOD
MERINGUE
PREHEAT the oven to 100˚C. Line 2 baking tins with baking paper.
PLACE the egg whites and a pinch salt in the bowl of a stand mixer with a whisk attachment (the bowl must be scrupulously clean and dry or the whites won’t reach full volume). Whisk at a low speed, 1 minute, then increase the speed to medium and continue whisking, a further 2-3 minutes or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should be fluffy and cling to the attachment, while the peaks remain stiff and appear moist. This will take longer if doing it by hand or using a handheld electric mixer. Continue whisking, while gradually adding the caster sugar, a tablespoonful at a time, until the mixture becomes stiff and glossy, 5-10 minutes.
USING a large, metal spoon, shape the meringue into 4 flat discs on the prepared baking trays. Bake the discs, 30-40 minutes or until the meringues are pale and dry.
SWITCH off the oven and allow the meringues to cool in the oven with the door slightly ajar.
CHANTILLY CREAM
WHISK the fresh cream until soft peak stage and gradually add the icing sugar, whisking continuously.
TO ASSEMBLE, sandwich a Chantilly cream layer, followed by mixed fresh berries between 2 meringue discs, starting with one of the meringues as the base and repeating these layers. Lastly, drizzle the melted chocolate over the Pavlova and serve.
Pavlova, Chantilly cream and berries
Ingredients
- Meringue
- 8 egg whites
- Pinch salt
- 450 g caster sugar
- Chantilly cream
- 500 ml (2 cups) fresh cream
- 50 g icing sugar
- 100 g strawberries
- 50 g blueberries
- 50 g raspberries
- 100 g gooseberries
- Melted dark chocolate, to drizzle
Instructions
For the meringue
Preheat the oven to 100˚C. Line 2 baking tins with baking paper.
Place the egg whites and a pinch salt in the bowl of a stand mixer with a whisk attachment (the bowl must be scrupulously clean and dry or the whites won’t reach full volume). Whisk at a low speed, 1 minute, then increase the speed to medium and continue whisking, a further 2-3 minutes or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should be fluffy and cling to the attachment, while the peaks remain stiff and appear moist. This will take longer if doing it by hand or using a handheld electric mixer. Continue whisking, while gradually adding the caster sugar, a tablespoonful at a time, until the mixture becomes stiff and glossy, 5-10 minutes.
Using a large, metal spoon, shape the meringue into 4 flat discs on the prepared baking trays. Bake the discs, 30-40 minutes or until the meringues are pale and dry.
Switch off the oven and allow the meringues to cool in the oven with the door slightly ajar.
For the Chantilly cream
Whisk the fresh cream until soft peak stage and gradually add the icing sugar, whisking continuously.
To assemble, sandwich a Chantilly cream layer, followed by mixed fresh berries between 2 meringue discs, starting with one of the meringues as the base and repeating these layers. Lastly, drizzle the melted chocolate over the Pavlova and serve.
Made this tasty pavlova? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Negroni meringue pavlova wreath with oranges pomegranate and candied pecans
Negroni Meringue Pavlova Wreath with Oranges, Pomegranate and Candied Pecans
Recipe and styling by Kim Cox
Photograph by Bruce Tuck
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
