The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26596/tropical-pavlova

LifestyleFOOD.com.au

Picnic baskets have never look better than this four-tiered tropical pavlova.

Ingredients

  • Pavlova layers

  • 10 egg whites, room temperature

  • 2¼ cups caster sugar

  • 2 tbsp cornflour

  • 1 tsp vanilla bean paste

  • 1 tsp cream of tartar

  • Pinch of salt

  • 1 tbsp white vinegar

  • ¼ cup white chocolate melts

  • Mascarpone and whipped cream mixture

  • 600ml thickened cream

  • 450g Italian mascarpone cheese

  • Icing sugar to sweeten – approx. ¼ cup sifted

  • 1 tbsp vanilla bean paste

  • Passionfruit curd with orange segments and slivered almonds

  • 1/3 cup caster sugar

  • 1 tsp finely grated lemon rind

  • 4 egg yolks

  • ½ cup passionfruit pulp

  • 1 tsp cornflour

  • 80ml orange juice

  • 1 orange, segmented

  • ½ cup roasted macadamia – roughly chopped

  • Mango and lemon compote

  • 2 ripe mangoes, reserve some for decoration

  • 2 tbsp castor sugar

  • 2 tsp lemon zest

  • 2 tbsp lemon juice

  • 1 tbsp lime juice

  • ½ tsp vanilla bean paste

  • 1 tbsp finely chopped mint

  • ¼ cup flaked almonds

  • Lime and coconut curd with toasted pistachio

  • 1/3 cup caster sugar

  • 40g butter

  • 2 tsp finely grated lime rind

  • 4 egg yolks

  • 80ml lime juice

  • ½ tsp cornflour

  • 3 tbsp desiccated coconut

  • Toasted pistachio, chopped

  • To decorate the top and basket handle

  • Edible flowers

  • Approximately ¼ cup each of the following fruit:

  • Blueberries

  • Mango slices

  • Passionfruit pulp

  • 2 tsp lime rind

  • 1 sprig of mint leaves

  • 1 sprig of lemon thyme

  • 2 tsp desiccated coconut, lightly toasted

  • 1 tbsp slivered almonds

  • 1 tbsp sliced pistachio

Method

  • For the pavlova layers:

  • 1.

    Preheat oven to 150°C, trace 4 circles in the following diameter sizes: 9 ½ inch, 8 ½ inch, 7 ½ inch, 6 ½ inch and using template, draw outline for handles to be piped. Grease and line 4 trays with the traced baking paper and set aside (traced side down on pan).

  • 2.

    Separate eggs and keep yolks aside to be used for curds. Using a stand mixer fitted with whisk attachment, start by whisking egg whites and a pinch of salt, until soft peaks form on medium speed. Gradually add ONLY a tbsp of sugar at a time, making sure not to deflate egg white mixture. Once all the sugar has been added and dissolved completely, add cornflour, cream of tartar and vinegar.

  • 3.

    Continue to whisk until high peaks form and mixture looks glossy. Lastly fold in vanilla bean paste.

  • 4.

    Prepare piping bag with pink gel colour lines running up using a skewer stick. Gently remove approximately 1 cup of mixture and place into a piping bag fitted with 1M nozzle. To create the final top disk/lid of pavlova basket, pipe in a circular motion onto one traced 6 ½ inch circle of baking paper forming roses. Set aside. Then using the handle templates, pipe basket handle from one end to the other.

  • 5.

    Using a large metal spoon, place remainder of mixture on each pan using circles as guidelines and by gently piling on spoonfuls of mixture in a circular motion – neatly and using a metal offset spatula to neaten edges gently. Reduce heat to 120°C in oven and place all trays of pavlova in at the same time. Making sure that the oven door is closed at all times. Bake for 90 minutes.

  • 6.

    Thereafter, turn off the oven and leave pavlovas to cool in oven with door ajar, using a wooden spoon if necessary. After 30 minutes, remove from oven and place on wire racks.

  • For the mascarpone and whipped cream mixture:

  • 1.

    Using a chilled bowl, whisk the mascarpone cheese with sifted icing sugar until combined. Add in thickened cream and vanilla bean paste and whisk on low speed until combined. Thereafter, increase speed and whisk till stiff peaks form. Taste for sweetness.

  • For the first filling:

  • 1.

    Passionfruit curd with orange segments and macadamia, using a saucepan of simmering water, place a heat-proof bowl over water – not touching it. Place butter, sugar and lemon rind into bowl on medium heat. While that is heating, whisk together in a separate bowl: egg yolks, cornflour and passionfruit pulp.

  • 2.

    Add to heated butter mixture, whisking continuously to combine and until mixture is smooth and slightly thickened. Once the mixture can coat the back of a spoon, it is ready.

  • 3.

    Remove from heat and pour into flat bowl, cover surface of curd with cling wrap and refrigerate until cold. Toast macadamia nuts for 10 minutes in oven on 160°C. Keep aside. Peel and segment orange into pieces and keep aside.

  • For the second filling, mango and lemon compote with flaked almonds:

  • 1.

    Peel and cube mangoes, leaving at least ½ a mango to be sliced for decorative layer. Place mango into a saucepan with sugar.

  • 2.

    As it starts simmering and sugar dissolves, add juices, zest and vanilla bean paste. Once mixture has thickened and mangoes have softened, slightly mash the mangoes to release more juice and remove from heat. Place in a bowl and refrigerate. Chop mint very finely and add to mixture once cooled.

  • For third filling, lime and coconut curd with pistachio:

  • 1.

    Using a saucepan of simmering water, place a heat-proof bowl over water – not touching it. Place butter, sugar and rind into bowl on medium heat. While that is heating, whisk together in a separate bowl: egg yolks, cornflour and lime juice. Add to heated butter mixture, whisking continuously to combine and until mixture is smooth and slightly thickened.

  • 2.

    Once the mixture can coat the back of a spoon, it is ready. Remove from heat and pour into flat bowl, cover surface of curd with cling wrap and refrigerate until cold. Toast pistachios for 10 minutes in oven on 160C. Chop or slice up. Keep aside.

  • To assemble the pavlova:

  • 1.

    Place largest tier of pavlova (9 ½ inch) on board. Pipe mascarpone mixture lightly on first tier, creating pockets to hold curd. Top with first filling and sprinkle with macadamia especially around border which will be visible.

  • 2.

    Next place the second tier (8 ½ inch circle) atop, repeat with mascarpone mixture and mango compote. Sprinkle flaked almonds over, especially on border. Then place third tier (7 ½ inch) on top and top with mascarpone mixture and lime and coconut curd. Sprinkle with pistachio. Thereafter, place smallest pavlova circle on top. Decorate neatly by piping a few rosettes of cream mixture, then small amounts of fruit in spiral circles. Scatter edible flowers in rows.

  • For the handle:

  • 1.

    Melt white chocolate and stick both pieces together. Place over top disk. Place edible flowers atop.

  • To decorate:

  • 1.

    Place left over mascarpone cream mixture into piping bag fitted with 1M nozzle and pipe small rose designs.

  • 2.

    Drizzle raspberry coulis over cream and gently over sides of pavlova tiers. Place each of the decorative fruits, rind, nuts etc. in a pattern on top.

  • 3.

    Place blueberries on toothpicks as decorations and place between fruit. Sprinkle coconut and edible flowers atop. Carefully remove meringue basket handle from foil covered pan and place onto top disk, using whipped cream mixture to hold in place. Decorate handle with edible flowers.

Nutritional information

Nutritional analysis per serving (30 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.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department. 

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