https://www.lifestylefood.com.au/recipes/26045/brown-sugar-pavlova-with-fresh-cherries-cherry-jam-and-creme-fraiche

LifestyleFOOD.com.au

Pavlova is the classic Australian dessert. But if you're over the traditional recipe, wow your friends with this gorgeous modern version.

Ingredients

  • 6 egg whites (at room temperature)

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon vanilla extract

  • 225g caster sugar

  • 80g soft brown sugar

  • 1 tablespoon corn flour

  • 2 teaspoons white vinegar

  • 1kg cherries, stones removed, handful with stalks on for decoration

  • 1 cup black cherry jam

  • 250g mascarpone

  • 250g crème fraiche

  • 1 teaspoon vanilla paste

Method

  • 1.

    Preheat oven to 200C. Draw a 20cm circle on a sheet of baking paper and place on a round pizza tray.

  • 2.

    Use an electric mixer or beater to whisk egg whites and cream of tartar until stiff peaks form.

  • 3.

    Meanwhile measure and combine both sugars. Add sugar one tablespoon at a time to the egg whites and continue whisking. This meringue should become thick and glossy.

  • 4.

    This usually takes around 15 minutes of whisking to ensure that the sugar has dissolved. To test take a little of the mix and rub it between your fingers, there should be no sugar grains.  Fold in the vinegar and cornflour.

  • 5.

    Pile the mixture onto the tray and gently shape using a palette knife.

  • 6.

    Place the Pavlova into the oven and reduce the heat immediately to 130C. Bake for 80 minutes and then turn the oven off and allow it to completely cool inside.

  • 7.

    For the crème fraiche, combine the crème fraiche and mascarpone and vanilla in the bowl of a mixer with the whisk attached, until fluffy and well combined.

  • 8.

    Top the pavlova with crème, spoon on cherry jam and top with cherries.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 305kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 54g
  • Sugar 46g
  • Sodium 130mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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