https://www.lifestylefood.com.au/recipes/5134/fruity-pavlova

LifestyleFOOD.com.au

A version of the Aussie favourite. Crispy chewy meringue and a luscious whipped cream filling topped with ripe raspberries and flaked hazelnuts.

Ingredients

  • For the pavlova

  • 6 egg whites

  • 300g caster sugar

  • 1 tsp white wine vinegar

  • 2 tsp cornflour

  • 175g hazelnuts, flaked, with skin if possible

  • Pinch cream of tartar

  • 4 drops vanilla essence

  • For the chantilly cream filling:

  • 300ml double cream, well chilled

  • 50g caster sugar (with an old vanilla pod in it), sifted

  • 225g raspberries

Method

  • 1.

    Preheat the oven to 180ºC. Draw two circles, one with a 25cm diameter and one with a 28cm diameter, on separate sheets of silicone paper.

  • 2.

    To make the pavlova, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

  • 3.

    Mix in the vinegar, cream of tartar and corn flour into the egg whites & sugar mixture with 150g of the hazelnuts.

  • 4.

    Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the smaller circle.

  • 5.

    Place the pavlovas in the oven and immediately reduce the oven to 150°c. Bake the pavlovas for 50 minutes, turn the oven off and leave them to rest in the oven for another hour. Remove and cool.

  • 6.

    To make the Chantilly Cream, whisk the chilled double cream with the vanilla sugar and continue to whip until the cream remains in the coils of the whisk.

  • 7.

    When the pavlovas are cool, sandwich them together with Chantilly Cream. Garnish with raspberries.

  • 8.

    Just before serving, dust with icing sugar.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 464kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 52g
  • Sugar 47g
  • Sodium 48mg

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.

Powered by

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings