This can go anyway you want it to go! You could make a gorgeous piled up mound as pretty as a ballerinas pink tutu, or you could go with smaller individual pavlovas, either for a board, or serve them in a wreath as per our video on the Insider Club.
If you are going with a straight pavlova board, think of adding all or some of the following;
- chocolate chunks
- all the fruits you love the most but in pieces small enough to add to your pavlovas
- Raspberry Coulis
- Salted Caramel Sauce
- Edible flowers
- plenty of whipped cream
- Strawberry Sauce
- Passionfruit coulis
There are so many ways you could go with this, seriously enjoy the process. It will be loads of fun and highly sought after next year and beyond!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 230 Grams egg whites
- 1 Teaspoon cream of tartar
- 330 Grams raw caster sugar BUY
- 1 Tablespoon cornflour or cornstarch
- 2 Teaspoons balsamic vinegar
- 1 Teaspoon vanilla bean paste BUY
- red food colouring as needed to get your desired shade.
- 600 Milliliters cream to serve
- berries to serve
- some Raspberry Coulis to serve Recipe
- rose petals and Turkish Delight to decorate
Do
- 1
Preheat oven to 120°C. Line a flat baking tray with paper.
- 2
Place egg whites and cream of tartar into a very clean and dry Thermomix bowl. Insert Butterfly. Whip 5 min/37°C/Butterfly/speed 3.
- 3
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar 1 tbsp at a time through hole in lid. Occasionally stop and scrape down sides of bowl with a flat silicone spatula.
- 4
Add cornflour, vinegar, vanilla and pink food colouring and whip 1 min/37°C/Butterfly/speed 3.
- 5
Spoon out onto prepared tray as individual pavlovas or mound up in a circle to bake as a large pavlova.
- 6
Bake 1 hour 20 minutes. Then leave in the turned off oven to cool for at least 3 hours.
- 7
Top with pink cream, fruit, raspberry coulis, diced Turkish Delight and rose petals!
