[HFM] NZ Homemade Pavlova
with Mango, Mixed Berry Compote & Whipped Cream
- Milk
- Wheat
- Gluten
- Walnut
- Brazil nut
- Macadamia
- Milk
- Peanuts
- Almond
- Hazelnut
- Pine nut
- Cashew
- Pistachio
- Sesame
- Pecan
- Soy
- May contain traces of allergens
- Eggs
- Fish
Ingredients
1 packet
Caster Sugar
(May be present: Wheat, Gluten, Walnut, Brazil nut, Macadamia, Milk, Peanuts, Almond, Hazelnut, Pine nut, Cashew, Pistachio, Sesame, Pecan, Soy)
1 tin
Tinned Mango
1 packet
Cream
(Contains: Milk; )
1 packet
Berry Compote
(May be present: Wheat, Gluten, Milk, Almond, Cashew, Sesame, Soy, Eggs, Fish)
1 packet
Cornflour
1 packet
Vanilla-Flavoured Essence
(May be present: Wheat, Gluten, Milk, Almond, Cashew, Sesame, Soy, Eggs, Fish)
Not included in your delivery
1 tsp
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 120°C.
• In a large, clean, and dry bowl place half of the egg whites.
• Whisk with electric beaters on high speed for 4-5 minutes, until soft peaks form.
• Gradually add the caster sugar, 1 tablespoon at a time, beating constantly, until the mixture is thick and glossy and all the sugar has dissolved, 6-7 minutes.
• Add the vinegar and cornflour (see ingredients) 1tbs, and whisk until just combined.
TIP: The vinegar and cornflour help to achieve the perfect pavlova texture, that crisp shell and soft, marshmallowy center.
• Gently spoon the mixture onto a lined tray, shaping it into a circle.
• Bake in the oven for 90 minutes or until the pavlova is dry to the touch.
• Turn oven off, but leave meringue in the oven, with the door slightly opened for about 1h, or until completely cool.
• Using electric beaters, whisk long-life cream and vanilla flavoured syrup in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: For maximum volume, chill both your bowl and cream before whipping.
• Drain mango slices.
• Place pavlova on a serving plate, spoon over whipped cream and top with mango slices. Dollop with mixed berry compote. Enjoy!
