Well, yet another recipe from the Summer series of recipes from Lakeside Joondalup and I thought I would throw this one in pre Christmas as it is pretty amazing, and totally delicious. As you probably know, no Christmas table would be complete without Australia’s favourite dessert, Pavlova. This version uses brown sugar to give a different texture and an amazing caramel flavour. You may never go back to good old white sugar pav again! I didn’t use a thermomix, other than for the cream. I have never seen the need to spend hours cleaning the bowl, milling the sugar, re cleaning the bowl, crossing my fingers and toes and then still hoping for the best at the end of the meringue beating when you can simply whack the lot into a bowl, whip out a set of hand beaters and in less time than it takes to clean and dry the Thermo bowl you have a pav in the oven. Personally, I will never make a pav with anything but brown sugar again…actually, I may try one with coconut palm sugar; hold that thought!
Merry KISmas...hope you have a yummy one!
I will see you all next year…No more recipes for a wee while as I am about to take a break and when I say break, I mean work like a slave on my new website. Go get my books from my online store if you dont have them already…we will start shipping all orders again on January 7th. Be safe!
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- 6 egg whites, room temperature
- Pinch cream of tartar
- Pinch Pink Salt Flakes BUY
- 1 & 1/2 Cup brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp Vanilla - Bean Paste BUY
- Fresh berries as needed
- 600 mls carton of whipped cream to serve
- Raspberry Coulis to garnish Recipe
Line a flat baking tray with paper. Preheat oven to 150°C.
Before beginning, make sure your bowl and beaters are scrupulously clean and dry. It is best not to use a plastic bowl for whipping egg whites.
Place egg whites, cream of tartar and salt into the bowl and whisk until foamy.
Gradually add the brown sugar, ¼ cup at a time, whisking between additions until well incorporated.This may take up to a few minutes.
Add vinegar and vanilla and whisk through.
Spread the mixture in a large circle on the prepared tray.
Bake pavlova for 45 minutes. Turn oven off and leave in oven for 10 minutes. Remove from oven and allow to cool completely without moving it.
Serves 8 - 10
To serve, whip cream and fill hollow. Top with ample amounts of berries of choice. Warm a little jam in a small saucepan or microwave and drizzle over the top of the berries.