The Pavlova is a definite must have for a complete Kiwi Christmas. We at Team Hospotrade are sure it is kiwi as!
Learn how to make the most delicious Pavlova for Christmas this year!
Ingredients:
- 6 (59g) eggs, separated
- 1 1/4 cups (270g) caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 300ml thickened cream
- 2 tbs icing sugar mixture, sifted
- Finely shredded rind and juice of 2 limes
- 2 Lady finger bananas, thinly sliced diagonally
- 3 golden kiwifruit, peeled, thinly sliced
- 2 starfruit, thinly sliced
- Pulp of 2-3 passionfruit
Method
- Step 1Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
- Step 2Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until 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.
- Step 3Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.
Tips and tricks!!
To ensure the egg whites reach maximum volume, have your mixing bowl and whisk clean and free of grease.
The eggs you use to make meringue should be as fresh as possible. This is for two reasons. First, fresher eggs separate much better than older eggs and it is absolutely vital that there is no trace of egg yolk in the egg whites. Second, fresher egg whites are more stable than less fresh whites once they have been whisked.
It is easier to separate your eggs while they are cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes).
A better meringue is produced when superfine sugar (caster) is used, as it dissolves faster into the egg whites than regular granulated white sugar.
Adding all the sugar at the beginning can double the time you have to whip the egg whites to get a foam. That’s because the sugar molecules get in the way of the egg proteins. With sugar molecules in the way, it takes longer for the proteins to find each other and form bonds.
When meringue is cooking, sugar helps keep it stable by bonding with water molecules and preventing them from escaping as water vapour. Delaying the evaporation of water from the foam helps keep the foam stable until it stiffens.
Adding vinegar (or any other acid) can make the foam less likely to suffer the consequences of overbeating — lumpiness, loss of water and collapse.
Sugary droplets formed on the surface of the meringue are caused by overcooking.
Liquid seeping/oozing from the meringue is a sign of undercooking.
You can make a pavlova several days in advance. Just store it in a cool dry place and in an airtight container.
Hospotrade 