Persian Love Pavlova with Burnt White Chocolate Cream
When pavlova gets all fancy, this is what it turns into. You have this recipe in a Christmix book, but it is TIME to shine! YUM.
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!
Tips;
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.
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Need
- 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
Do
- 1
Preheat oven to 150°C and place rack into middle of oven.
- 2
Line a completely flat baking sheet with paper and set aside.
- 3
Ensure Thermomix bowl and butterfly are immaculately clean and dry before beginning.
- 4
Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3.5.
- 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).
- 6
Add cornflour, vinegar, rosewater and vanilla and whip 1 min/37°C/Butterfly/speed 3.
- 7
Fold a few of the roasted pistachios through the mixture with a silicone spatula.
- 8
Gently transfer mixture onto baking tray, to approximately a 20cm circumference, mounding it up as high as you can. It will flatten during baking.
- 9
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.
- 10
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
