Julia’s Good Tropical Summer season Pavlova
Elements
(Serves 10)
Pavlova shell
7 egg whites
Pinch of salt
460g caster sugar
2 tsp cornflour
1 1/2 tsp white vinegar
Zest of a lime
Topping
250ml pure cream
200ml crème fraîche
1 mango, sliced into wedges
The pulp from two passionfruit
2tbsp coconut flakes
Zest of a lime
Methodology
Preheat the oven to 150C. Line a baking tray with baking paper.
In a really clear bowl, place the egg whites with the pinch of salt in a bowl of a stand mixer fitted with a whisk attachment. Whisk on a low pace till the whites start to interrupt up. Improve the pace to low-medium and proceed to whisk till delicate peaks kind. Slowly add the sugar, one teaspoon at a time. It will take round 10 minutes. Improve the pace to excessive and beat for 2 minutes. You must have a stiff and shiny meringue.
Fold within the corn flour, vinegar and lime zest by hand. Spoon the combination onto the ready baking tray and use a palette knife or spatula to kind a circle round 23cm in diameter. Create a dome form by smoothing the sides in the direction of the centre after which create a slight dip within the centre, making the sides barely larger than the centre.
Cut back the oven to 120C and bake the pavlova for about 1 hour or till the outside has shaped a crust. Flip off the oven and depart the pavlova shell to chill within the oven fully for no less than 3 hours.
Simply earlier than serving, whip the cream and crème fraîche to delicate pillowy peaks. Spoon onto the pavlova shell and high with the mango and passionfruit. Scatter over the coconut flakes and the lime zest.
What else I’m cooking…
Galettes made with new season stone fruit. The final one I made had the flakiest pastry, a skinny layer of frangipane and topped with slices of placing blood plums.
What else I’m consuming…
Mince pies from Bread Membership in North Melbourne. They’re probably the most anti-mince pies mince pies I’ve ever had. These ones are delicate and not-too-sweet and are virtually extra apple than mince pie, which is possibly why I like them a lot!
