Persian Love Pavlova with Burnt White Chocolate Cream
Pavlova and Thermomix has always been a bit of a mystery for some. Personally I have no problem with whipping up a pav using a set of beaters and a regular bowl, but others quake at the mention of making a pavlova at all! For you guys, this Thermomix version of making pavlova is the way to avoid pav anxiety. This method originated from the very generous Gina Hughes of The Passionate Pantry. If you have not discovered her yet, it is time to go and have a look. She is a scientist in the kitchen and her recipes are the bomb. She is a regular contributor to this site. Thanks Geens. Love your work!
Do a vinegar clean of bowl and Butterfly before starting recipe.
Place 1L water, 30ml vinegar *10 min/Varoma/Butterfly/speed 2.* Rinse out bowl in cold water and ensure it is dry before continuing.
Separate eggs a few hours before you begin. Leave uncovered in a clean ceramic bowl to ‘age’ the egg whites.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 230 Grams egg whites (no more)
- 1 Teaspoon cream of tartar
- 330 Grams golden caster sugar
- 1 Tablespoon cornflour
- 2 Teaspoons white wine vinegar
- 10 Grams rosewater
- 1 Teaspoon Vanilla Bean Paste BUY
- 100 Grams pistachios, shelled and roasted
- 1 Batch Burnt White Chocolate Cream Recipe
- Fresh raspberries to garnish
- Crystallized rose petals to garnish
Preheat oven to 150°C and place rack into middle of oven.
Line a completely flat baking sheet with paper and set aside.
Ensure Thermomix bowl and butterfly are immaculately clean and dry before beginning.
Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3.5.
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 (not the TM spatula).
Add cornflour, vinegar, rosewater and vanilla and whip 1 min/37°C/Butterfly/speed 3.
Fold a few of the roasted pistachios through the mixture with a silicone spatula.
Gently transfer mixture onto baking tray, to approximately a 20cm circumference, mounding it up as high as you can. It will flatten during baking.
Place into preheated oven and reduce heat to 120°C. Bake 1 hour and 20 minutes. Switch off oven and leave to cool in oven for approx 3 hours or longer if possible.
Prepare the Burnt White Chocolate Cream and mound it up on top of the pavlova just before serving. Garnish with remaining roasted pistachios, berries and the rose petals.
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