Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Fruit Pavlova (makes 1 large Pavlova ) + extra small meringues for top
300 g icing sugar sifted
300 g castor sugar
300 g egg whites
This equals to 6 egg or 7 egg whites depending on size.
I used jumbo eggs so it was 6 egg whites.
Beat whites in your stand mixer until thin cords start to form.
Slowly add scoop for scoop castor sugar.
The setting should be on low until all incorporated, about 4 to 5 mins.
Then with a spatula, stir in the icing sugar well.
Rub the meringue between your fingers, it should be smooth, and glossy and not grainy. Place in Piping bag with a star nozzle no. 867.
Then pipe swirls in a round circle on parchment paper the size of a dinner plate.
Pipe some extra dinner plate meringues in white then colour your egg whites with a drop if Crimson food colouring and pipe some small pink meringues, bake in slow oven 85C for 2 hours.
Turn off oven heat and leave in oven overnight.
Whip 250ml fresh cream until stiff.
Whip 1 pkt x 199 g marshmallow frosting mix according to directions.
I added 1 tsp strawberry essence and a drop of pink Crimson coloring to make it pink. Place both whipped cream and whipped marshmallow frosting in separate piping bags Add them both into a larger ziplock bag, cut the corner and pipe swirls around the pavlova.
It will come out as two colors.
Decorate with fresh red currants, cherries, blackberries and blueberries.
Add a few sprigs of mint and a drizzle of granadilla pulp to top.
Add your smaller meringues for decoration.
Lastly add sifted icing sugar (optional)
Prepared, tried and tested by Gail Haselsteiner
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