pavlova topped with cream + fresh strawberries, blueberries and passionfruit pulp
The result of this recipe is the divine combination of a crusty pavlova outside with a pillow soft centre – harmony in your mouth! The quantities and general method for this pavlova base are from Stephanie Alexander’s Cook’s Companion. A great thing about pavs is that you can make the base the day or night before and hold off on the topping just before you serve. This recipe has never failed me.
4 egg whites (at room temperature)
pinch of salt
250 g castor sugar
1 tsp of apple cider vinegar (original recipe uses white, but I find apple cider is not as sharp)
2 tsp corn flour
1 tsp vanilla bean paste (this has a rich vanilla flavour and the seeds look nice through the pavlova. You could also use 1 vanilla bean and leave the case in your sugar to add a subtle vanilla flavour as it is not needed to steep (like when you would make a custard))
300 ml cream, firmly whipped
1 punnet fresh blueberries
pulp of 2-3 passionfruit (fresh passionfruit)
about ½ punnet fresh strawberries. Sliced or quartered.
Set your oven to 180 degrees Celsius.
Place baking paper on a baking tray. You can measure out and draw a circle (20 cm) or rectangle equivalent to indicate where the pavlova mixture will go – I have never have.
Using a mixer, or large bowl and whisk, beat or whisk the eggs and salt until satiny peaks form.
While still beating, add in the sugar one-third at a time.
Keep beating until the mixture is silky and peaks are stiff.
Sprinkle over the cornflour, vinegar and vanilla. Carefully fold through with a spatula.
Organise the mixture into a mound of the desired shape (rectangle or circle) on the baking paper. Flatten top and smooth sides. It sits about 3 cm high.
Place in the oven and immediately reduce the heat to 150 degrees Celsius.
Cook at this heat for 30 minutes.
Turn down to 120 degrees Celsius and cook for a further 45 minutes.
Then turn off the oven and leave pavlova in there to cool completely.
Place on your serving plate (same side up – don’t invert) and top with the whipped cream and fruit – strawberries, followed by blueberries and spoon out passionfruit pulp last.