What's an Aussie Christmas without a delicious pavlova?! Adding a tasty modern twist to a classic recipe, Kirsten Tibball's pavlova is the perfect dessert to tuck into after a hearty lunch.
Pre-heat the oven to 135°C or 115°C for fan forced. Mark two 250mm circle and a 100mm circle evenly marked in the centre onto two sheets of baking paper that fits your flat tray and then turn the sheets over so you can use it as a guide.
Whisk the egg whites on high speed in a mixer with the cream of tartar.
Gradually add in the caster sugar once it reaches a medium to firm peak and continue mixing for one minute to dissolve.
Add in the vinegar, water, cornflour and vanilla and remove from the mixer.
Divide the Pavlova mixture gently in half and spread the meringue in a ring shape using the guide on the baking paper. Bake for approximately 1 hour and 45 minutes.
Turn off the oven and leave the Pavlova in the oven to cool with the door ajar.
Once cool wrap in plastic wrap and keep at room temperature until required.
White Chocolate Chantilly Cream:
Place the chocolate into a bowl. Boil cream A with the glucose and vanilla bean paste.
Whisk it together with the melted chocolate. Add the liquid cream B and mix together.
Place in the fridge for 24 hours before whipping. Whip the chilled cream to a firm consistency and store in the fridge until required.
Spread the whipped white chocolate cream onto the top of the Pavlova and garnish with red fruits, mint and white chocolate peeled with a vegetable peeler, pistachios and finish with a dust of icing sugar before it is served.
Nutritional analysis per serving (24 servings)
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.
Kirsten Tibball's is the founder of Savour School a chocolate and patisserie school in Victoria. The school offers both hands-on and online classes for beginners to advanced cooks in all forms of chocolate and patisseries.
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