BROWN SUGAR PAVLOVA - STEP BY STEP

Pavlovas are great desserts, especially in summer, when the fruit is cheap and beautiful. Here is an amazing recipe with a variety of toppings to choose from.

INGREDIENTS:

4 egg whites (approximately 120 ml, at room temperature)

1/4 teaspoon cream of tartar (cremor tartaro)
1 teaspoon vanilla extract
225g (1 cup) caster sugar
80g (1/3 cup) soft brown sugar
1 tablespoon cornflour
2 tablespoons arrowroot (almidon de arrurruz)
2 teaspoons white vinegar

METHOD:

Preheat the oven to 200°C. Draw a 18 cm circle on a sheet of baking paper and place the paper on a large baking tray. 

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. 

Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

Fold in the cornflour, arrowroot and vinegar.

Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula.

Put in the oven and reduce the temperature to 130°C.

Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completly cooled.

Draw a 18 cm circle on a sheet of baking paper and place the paper on a large baking tray. 

Beat the egg whites with the cream of tartar and vanilla. 

Beat until stiff peaks form. 

Mix the caster sugar and brown sugar in a bowl.

Add the caster sugar and brown sugar, 1 tablespoon at a time. 

Beat until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

Fold in the cornflour, arrowroot and vinegar.

Pile the mixture into the circle on the baking paper. 

Spread gently into shape with a spatula.

Put in the oven and reduce the temperature to 130°C.

Bake for 1 hour 20 minutes. 

Turn off the oven, prop the door ajar and leave the pavlova inside. 

Keep in the oven until completely cooled.

TO SERVE:
When ready to serve, transfer the pavlova to a plate and top with your favourite ingredients. Here are some amazing options:

When ready to serve, transfer the pavlova to a plate. Don't worry if it cracks! Once you put on the topping it will look great and taste even better!

Top with your favourite ingredients.

OPTION 1 - Strawberries and cream (Bill Grange)
300 ml (1 1/4 cups) cream
150g Greek yoghurt
500 g strawberries, hulled and halved
1-2 teaspoons honey

Lightly whip the cream and yoghurt together and spread over the pavlova.
Toss the strawberries in the honey and arrange over the top.
Serve immediately.

OPTION 2 - Chocolate ganache & balsamic strawberries (Karen Martini)
300 g dark chocolate buttons
60 g unsalted butter
80 ml cream, at room temperature
400 ml cream
500 g strawberries, sliced
100 g caster sugar
4 Tbs balsamic vinegar

To make the chocolate ganache, melt the chocolate and butter in a heatproof bowl over a saucepan of just-simmering water.
Remove from the heat and stir through the cream.
Allow to cool to room temperature.
Whip the cream and caster sugar to form soft peaks.
Chill until needed to fill the pavlova.

To make the balsamic strawberries, toss the strawberries, sugar and balsamic vinegar together and allow to macerate for 10 minutes.
When ready to serve, cover pavlova with the chocolate ganache, pile on the whipped cream and top with the balsamic strawberries.

OPTION 3 - Mascarpone and fresh roasted figs (my version from Maggie Beer's recipe)
250 g mascarpone cheese
1 tsp vanilla extract
300 ml whipping cream
6 ripe figs, halved
olive oil
vincotto or finishing vinegar to drizzle

Mix the mascarpone and vanilla together, then gradually pour in the whipping cream.
Whisk for about 1 minute or until stiff peaks form.
Be careful not to ovewhip here - it doesn't take much to thicken up - or it will split. (If this begins to happen, use a spatula to fold a little more cream into the mix to bring it back together.
Refrigerate until needed.
Brush a hot char-grill pan with olive oil, then quickly grill the fig halves, cut-side down, until lightly caramelised and grill marks appear.
Remove from heat and leave to cool.
To serve, add the mascarpone cream to the pavlova and top with the figs.
Drizzle with vincotto or finishing vinegar and serve.

OPTION 4 - Mixed berries (Valli Little)
500 g mixed berries, fresh or frozen (if frozen, thawed)
1/2 cup (110g) caster sugar
1/2 cup (125 ml) water
200 ml thickened cream
100 ml sour cream

Place caster sugar and water in a pan.
Stir over low heat until sugar dissolves, then simmer, without stirring, for 2-3 minutes until thickned slightly.
Cool and then add the berries.
Transfer half of the berry mixture to a blender and puree until smooth, then combine wiht remaining berry mixture.
Chill until needed.
Just before serving, spread pavlova with the cream mixture and top with the berries.
Drizzle with the remaining syrup and serve.

OPTION 5 - Make your own topping.
Just add some cream or cream mixture from above recipes and top with your favourite fruit. I love to add some passion fruit pulp to the berries.