Summer Harvest Pavlova
- Prep 30 minutes
- Cook 1 hr 15 mins
- Serves 12
- Serves 12
6 egg whites (absolutely no yolk), room temp
1.5 cups caster sugar
pinch of salt
1 tsp Berries & Vanilla Balsamic Vinegar
3 tsp cornstarch
1 tsp pure vanilla essence
1 cup heavy cream/whipping cream
2 tbsp Snowflake Chocolate Powder
Passionfruit Dessert Sauce
your favourite summer fruits for topping
Preheat oven to 150C Whisk together the egg whites in a large, very clean bowl until stiff peaks form.
Gradually add sugar, a bit at a time making sure to whisk after each 1/4 cup addition for about 1 minute. Continue to whisk until sugar has dissolved, at least 3 minutes.
To test, gently rub a little bit of the meringue mixture between your fingers. If you can still feel grains of sugar, keep whisking. The mixture should be very thick and glossy.
Combine the cornflour/cornstarch, Berries & Vanilla Balsamic and vanilla essence in a tiny bowl. Add to meringue mixture and whisk until just combined.
Line a pizza tray or baking sheet with a piece of baking paper/parchment paper cut into a circle. Begin laying out the meringue mixture, forming a circle about 20-23cm in diameter.
Using a spatula start to gently begin shaping the pavlova. From the bottom, work gently toward the top of the pavlova, continuing around until back where you started.
Reduce oven temperature to 120C and place pavlova in the oven on the middle shelf. Cook for 1 hour to 1 hour and 15 minutes. Do not open oven. Turn on oven light to see the pavlova. The pavlova should be lightly browned. Do not open oven.
Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.
To serve, whip the cream and Snowflake Chocolate Powder together. Spoon whipped cream into the centre of the pavlova. Top with your favourite summer fruit. Drizzle with Passionfruit Dessert Sauce.