Summer Pavlova

Name: Summer Pavlova
Prep time: 15 min
Cook time: PT2½H(includespreheatingtime)
Yield: 8-10 servings serves
Ingredients: 5 egg whites, at room temperature; Pinch of salt; 300g caster sugar; ½ tsp vanilla extract; 3 tsp cornflour; 1 ½ tsp vinegar; 300 ml thickened cream; 1 tsp vanilla extract; 1 tbsp caster sugar; 1 punnet strawberries, hulled and quartered; 1 punnet raspberries; 1 punnet blueberries; 2 passionfruit

By Fransje Garland-Frost

Pavlovas might not be quite as elegant as layer cakes or a classic citrus tart, but they make up for it with their beautiful toppings, character and delicious simplicity. 

How to make a pavlova

Rule no.1: make sure your eggs (specifically the egg whites) are fresh – they create a better foam than older eggs which means fluffy perfection. They’re also more acidic which allows for the proteins to knit together tightly. Use room-temperature egg whites for maximum volume and caster sugar that is ultra-smooth for a silky meringue without any graininess. And be sure to wash and dry your mixing bowl well before using; grease is a meringues biggest nightmare.

What makes this a good pavlova recipe?

As a tried and trusted brand, NEFF’s pavlova recipe is a guaranteed to impress. Why? Because when baking with NEFF, you know each recipe has been lovingly tested in a real kitchen, by real people (and it’s relatively straightforward to make, too).

Pavlova toppings

We all know we eat with our eyes first, so it’s important that your pavlova not only tastes good but looks the part as well! Summer is a time to take full advantage of all the beautiful fruits in season so make your pav a deliciously colourful masterpiece by topping it with:

1. Strawberries/blueberries/raspberries
2. Peaches/kiwifruit
3. Mango/passionfruit

Cooking with CircoTherm:

The NEFF CircoTherm® function makes it easy to achieve the perfect pavlova that has a delightful marshmallow centre and crispy edges. It’s all thanks to the unique fan technology, which ensures hot air is distributed throughout the oven quickly and evenly, sealing in moisture and creating that much-loved texture that will have your guests coming back for seconds (and thirds). 

Function: Circo Therm®

Summer Pavlova

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Prep: 15 minutes

Cooking: 2 ½ hours (includes preheating time)

difficulty: Medium

Serves: 8-10 servings

Ingredients

5 egg whites, at room temperature
Pinch of salt
300g caster sugar
½ tsp vanilla extract
3 tsp cornflour
1 ½ tsp vinegar
300 ml thickened cream
1 tsp vanilla extract
1 tbsp caster sugar
1 punnet strawberries, hulled and quartered
1 punnet raspberries
1 punnet blueberries
2 passionfruit

Method

Preheat oven on CircoTherm® to 100⁰C or select Baking and Roasting Assist > Baking > Pavlova and adjust the temperature to 100⁰C. Line the enamel tray with baking paper.

In a large bowl of an electric mixer, beat the egg whites and salt until soft peaks form. Slowly add the sugar in three batches. Add the vanilla. Beat meringue until stiff peaks form and all of the sugar has dissolved. Check the mixture by rubbing a small amount between your fingers.

Using a wire whisk, fold in the cornflour and vinegar. Spoon the meringue onto the prepared tray and flatten out using a spatula to approximately 25 cm in diameter. Use a spatula to shape the edges and to pull the meringue mixture up, making a crown like finish.

Place in the oven and cook for 2 hours or the time suggested by Baking and Roasting Assist. Leave the Pavlova in the oven to cool for at least ½ hour or until completely cool.

Put the cream, vanilla and sugar in a medium bowl. Whisk until soft peaks form. Place the Pavlova on to a serving plate and spread with whipped cream. Dress with the strawberries, raspberries and blueberries. Cut passionfruit in half and spoon pulp over the top of the berries.

Notes

Use your CircoTherm® function to achieve crispy sides and a gooey centre. The unique fan technology ensures that hot air is distributed throughout the oven quickly and evenly, sealing in moisture and creating the perfect texture in your pavlova.

Authors Bio

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

Summer Pavlova

How to make a pavlova

What makes this a good pavlova recipe?

Pavlova toppings

Cooking with CircoTherm:

Summer Pavlova

Ingredients

Method

Notes

Authors Bio

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