Individual Pavlovas
Based on the famous antipodean dessert, which New Zealand claims as its own, pavlovas can be made ahead of time and filled an hour before serving. Named after the ballerina Anna Pavlova, this dessert is said to represent the fluffy tutu of the dancer.
Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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Serves 6
3 free range egg whites
Pinch salt
175g caster sugar
1 tsp vinegar
½ tsp vanilla essence
1 tsp cornflour
300ml double cream
1 kiwi fruit, peeled, halved and sliced
1 mango, destoned, peeled and cut into chunks
1 passion fruit
Mixed fresh fruit (as needed)
Icing sugar (as needed)
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Preparation Time: 30 minutes. Cooking Time: 1 Hour 30 Minutes + 1 Hour Cooling
1. Use a pencil to draw six 9cm circles on a sheet of baking parchment and place upside down on a large baking sheet.2. Whisk the egg whites with the salt in a grease-free bowl until holding in stiff peaks.
3. Add the sugar a spoonful at a time whilst still whisking.
4. Mix the vanilla extract with the vinegar and cornflour and whisk into the meringue.
5. Pile the mixture into a piping bag, fitted with a plain 1.5cm nozzle. Pipe six rounds onto the paper, pipe an edge around the top of the bases and finish off with ‘blobs’ of meringue around the edge.
6. Place in the oven. CAST OVEN: in the centre of the simmering oven or oven on B1. FAN OVEN: preheated to B1/120oC/250oF. Cook for for 1- 1½ hours until crisp on the outside but like marshmallow in the centre. Cover with foil if browning too much.
7. Place the pavlovas onto the Portmeirion for AGA Baking Tray for serving.
8. Lightly whip the cream until it just holds its shape.
9. Mix with most of the chopped fruit and pile into the centres, decorate with the remaining fresh fruit. Sprinkle with icing sugar, if liked, before serving.
