SWEET: Pavlova
SWEET: Pavlova

How to make a delicious Pavlova wreath

Serves:

12

Ingredients

6 Coles Brand Australian Free Range Egg whites

1 1/2 cups (330g) caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

200g mascarpone

1/2 cup (125ml) cream

2 tablespoons icing sugar mixture

1 teaspoon vanilla bean paste

Frosted blueberries & mint

120g fresh blueberries

1 Coles Brand Australian Free Range Egg white

1/2 cup (110g) caster sugar

1/2 cup mint leaves

Mint & basil coulis

1/4 cup mint leaves

2 tablespoons basil leaves

1/4 cup (40g) icing sugar mixture

Strawberry coulis

125g fresh strawberries, coarsely chopped

1/4 cup (40g) icing sugar mixture

Method

Preheat oven to 100C. Line a baking tray with baking paper. Trace a 25cm circle onto the baking paper. Use an electric mixer to beat the egg whites in a clean, dry bowl until firm peaks form. Add sugar, 1 tablespoon at a time, beating after each addition until the sugar dissolves and mixture is thick and glossy. Add cornflour and vinegar. Beat to combine.

Using the circle as a guide, spoon dollops of meringue onto the prepared tray to form a wreath shape. Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, for 1 hour to cool.

Meanwhile, to make the frosted blueberries and mint, line a baking tray with baking paper. Lightly brush each blueberry with a little egg white. Sprinkle evenly with caster sugar and place on the lined tray. Repeat with mint leaves. Set aside for 1 hour to dry.

Use an electric mixer to beat the mascarpone, cream, icing sugar and vanilla in a medium bowl until soft peaks form. Spoon onto the pavlova.

To make mint & basil coulis, place mint, basil and icing sugar in a food processor and process until smooth. Add 2 tablespoons water. Process until a syrup forms.

To make the strawberry coulis, place strawberries and icing sugar in a food processor and process until smooth. Add 1 tablespoon water. Process until a syrup forms. Arrange frosted blueberries and mint on the pavlova. Drizzle with mint & basil coulis and strawberry coulis.

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