PAVLOVA
My meringue base is crisp on the outside, marshmallowy soft inside. Crowne it with a fresh burst of whipped chantilly cream, a colourful cascade of fruits and drizzle with raspberry coulis. Delicious!
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Servings: 12
Equipment
- TM5 or TM6
Ingredients
- 8 egg whites Large, room temperature
- ½ tsp cream of tartar
- 330 grams caster sugar
- 1 tsp white vinegar
- 1 tbsp cornflour
- 1 tsp vanilla extract optional for taste
Instructions
- Preheat oven conventional at 110℃
- Add 330g castor sugar to Thermomix bowl and mill 15 secs/speed 9. Set aside. Thoroughly clean and dry bowl
- Wipe your bowl and butterfly with some kitchen paper soaked in a little white vinegar. We want that bowl squeaky clean!
- Add 8 large room temperature egg whites to Thermomix Bowl. Add ½ tsp cream of tartar. Insert butterfly and whip 5 mins/37℃/speed 3.5. The eggs should be whipped so when the bowl is inverted, they stay in place!
- Sprinkle 1 tbsp cornflour and 1 tsp white vinegar and 1 tsp vanilla (if using) on meringue in Thermomix Bowl. Place on Thermomix bowl lid with no Measuring cup, butterfly still in, and mix 5 mins/37℃/speed 3. Very slowly add sugar, 1 tablespoon at a time. When finished, check meringue has no sugar crystals by rubbing some between your fingers.
- Draw an 20cm circle on some baking paper, turn paper over and secure to a baking tray with little dots of meringue in each corner. Pile meringue into the circle, be gentle!. Shape into a round cake shape then use a spatula to shape the sides in an upward motion.
- Bake in oven for 1 hour 10 mins (no peeking!) then check pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
- Decorate as desired with whipped cream and fruit.