I am loving the whole golden caster sugar thing, and cannot seriously go back from there when it comes to sugar being a main component of a dessert as it is in this case.
Golden caster sugar is a relatively fine sugar with a slight caramel flavour because it is unprocessed. I also used the standard hand held beater for this as well, largely because it is quicker for me to whip egg whites into submission that way than hover over a Thermomix. If you have purchased my Merry Christmix Too ebook, there is a fantastic pavlova method in there, done completely in the Thermomix. So if you are pav-phobic, get that book, follow the method and quantities and go from there.
Either way, as you top off the lemon butter swirled cream with raspberries, you'll be smiling. It's so pretty and just plain delicious.
- 6 egg whites
- 1 Pinch Pink Salt Flakes pink salt flakes BUY
- 1 Pinch cream of tartar
- 300 g golden caster sugar (or ordinary caster sugar)
- 1 tsp white balsamic vinegar
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 50 g almond meal
- Handful almond flakes
- 2-3 tbsp demarara sugar or coconut palm sugar
- 1 Batch Lemon curd or butter Citrus Curd
- 800 mls pure cream
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 300 g raspberries, thawed or fresh
Preheat oven to 160°C (fan forced) and line a large flat baking tray with paper. Set aside.
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 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.
Fold the almond meal through very gently by hand, it doesn’t have to be perfectly blended, a few streaks of nuttiness is delicious.
Swirl onto the paper in a circle about 16cm circumference. Build it up at the sides and on top as high as possible.
Sprinkle with the nuts and extra sugar. Place into oven and turn down temperature immediately to 150°C.
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.
Whilst the pavlova is cooking, make your lemon or citrus curd. Allow it to cool completely prior to use.
In clean and dry TM bowl, whip cream with vanilla bean paste 20-40 sec/Butterfly/speed 4 until soft peaks form.
Stir through the cold lemon curd, and when pavlova is cold, fill the hollow with this mixture. Top with raspberries and wait for the oohs and ahhs of appreciation.