Pavlova Platter

Name: Pavlova Platter
Total time: 3600 s
Yield: 6-8 servings
Cuisine: British
Ingredients: Store-bought individual meringue cases OR; 3 egg whites from room temperature eggs; Pinch salt; 3/4 cup caster sugar (175gm); 2 tsp cornflour; 1 tsp vanilla extract; 250 ml Fresh Whipping Cream or Double Cream; 500 gm Fresh Seasonal Berries, or Frozen Berries such as Strawberries, Blueberries, Blackberries, Raspberries; Kiwi Fruit, Mango, Pomegranate, Cherries, Stonefruit; Fresh Passionfruit or Tinned Passionfruit Pulp; Chocolate Sauce or Chocolate Chips; 100 gm shelled Pistachios; Fresh Mint

LeesLens @LeesLens

Australia

Having a lot of guests over for lunch or dinner? Why not serve them a deconstructed Pavlova Platter for dessert! You are limited only by your imagination (and what you have in the fridge). You can cater for dietary requirements or fussy eaters as they help themselves to toppings of their own choice.

Saved

Ingredients

1 hr

6-8 servings

Store-bought individual meringue cases OR
3egg whites from room temperature eggs
Pinchsalt
3/4 cupcaster sugar (175gm)
2 tspcornflour
1 tspvanilla extract
Suggested Toppings
250 mlFresh Whipping Cream or Double Cream
500 gmFresh Seasonal Berries, or Frozen Berries such as Strawberries, Blueberries, Blackberries, Raspberries
Kiwi Fruit, Mango, Pomegranate, Cherries, Stonefruit
Fresh Passionfruit or Tinned Passionfruit Pulp
Chocolate Sauce or Chocolate Chips
100 gmshelled Pistachios
Fresh Mint

Saved

Steps

1 hr

1

Preheat oven to 180 degrees line a large baking tray with baking paper
2

Using an electric beater, beat the egg whites and salt until soft peaks form. Gradually add sugar in portions, until the sugar has dissolved and the mixture is thick and glossy.
Note: Ensure your bowl is sterile before adding the egg whites, clean with vinegar, and rinse beforehand if necessary. If you have any fat in the mixture the egg whites will not become fluffy.
3

Fold in the cornflour and vanilla carefully with a soft spatula so as not to disturb the structure of the egg whites.
4

Using a piping bag with a large nozzle, pipe the mixture onto baking paper into individual circles then pipe around edge of the circle to form a nest. Alternatively, you can spoon the mixture onto the baking paper into circles and make a hollow in the middle to hold tasty toppings.
5

Turn the oven down to approx 150 degrees and bake meringues for 30 minutes or longer until the meringues are crisp. Turn the oven off when ready, open the door slightly, and leave meringues there for 1-2 hours until completely cool.
6

Whipped Cream: Ensure your cream is cold! You can even place your mixing bowl (including whisk attachments) in the fridge or freezer before whipping to ensure your cream is whipped to perfection.
7

Arrange your Individual Meringue cases and toppings in small bowls with spoons onto a large platter and serve!