Monday, August 12, 2013

Raspberry and Cream Pavlova Crown

This was our dessert after a lovely barbecue last night and was a great way to end the barbie. To give the outside edge of the pavlova some character I went round the edge with my thumb and turned some of the meringue casing over to the inside.  The filling is whipped cream and a small pot of thick yogurt mixed together and flavoured with a little vanilla extract, decorate the top with raspberries and a dusting of icing sugar to produce the raspberry and cream crown.

This was the perfect dessert to end our barbecue - I've adapted the recipe from the book which came with my new cooker. I thought I had better get busy practicing using the new oven, I have a couple of books to review and a husband to feed - the pressure is on.

Line a large baking tin with parchment paper.

For the pavlova:
4 large egg whites
250g golden caster sugar
2 tsp cornflour
½ tsp white wine vinegar
1 tsp vanilla extract

1. Preheat the oven to 180ºC.
2. In a large bowl whisk the egg whites to the soft peak stage, add the caster sugar a teaspoon at a time whisking well all the time until the thick glossy stage is reached, about 10 minutes.  Whisk in the cornflour, white wine vinegar and the vanilla extract. Dollop the meringue into a 20cm circle and smooth the edges of the pavlova.
3. Turn the oven down to 150ºC and bake for 1¼ hours. Turn the oven off and leave overnight in the oven to dry out.

To decorate:
Small pot of double cream
Small pot of thick natural yogurt
1 tsp vanilla extract

1.  Whisk the double cream until the floppy stage has been reached now whisk in the yogurt and the vanilla extract.

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