Culture Street

Food

Pavlova Wreath

On October 2, 2015

A recipe surrounded with contentious debate whether its origin is Australia or New Zealand. Either way, we love the pavlova for its crunchy, crisp exterior and its soft marshmallowy inside. It has everything a dessert should have without being too heavy.

Serves 810 Makes one 30 cm pavlova wreath Preparation time
50 minutes Cooking time 1 hour 10 minutes plus cooling time

Ingredients
8 egg whites, at room temperature
600 g (1 lb 5 oz) caster
(superfine) sugar
300 ml (10 fl oz) Vanilla Whipped Cream, to decorate
750 g (1 lb 10 oz) mixed fresh berries

Method
Preheat the oven to 150C (300F). Line a large baking tray with baking paper. With a pencil, draw a large circle approximately 30 cm (12 inches) in diameter, then draw a second circle measuring 10 cm (4 inches) in the middle. Turn the paper pencil-side down on the tray.

Put the egg whites and sugar in a large bowl over a saucepan of simmering water, making sure the bowl doesnt touch the water, and stir for about 57 minutes, until the sugar is dissolved. At this stage the mixture will be warm.

Pour the mixture into the bowl of an electric mixer fitted with a whisk attachment. Whisk the egg white and sugar mixture until thick and the mixture has cooled, approximately 1015 minutes.
Spoon onto the prepared tray and shape into a wreath using the circles as a guide.

Turn the oven temperature down to 100C (200F) and place the pavlova wreath in the oven. Bake for 1 hour. Turn the oven off and leave the wreath in the oven to cool completely.

Top with lashings of vanilla whipped cream and copious amounts
of mixed berries.

Vanilla Whipped Cream

Makes about 500 ml (17 fl oz/2 cups) Preparation time 10 minutes Cooking time nil

Ingredients
vanilla bean
300 ml (10 fl oz) thin (pouring) cream
1 tablespoon caster (superfine) sugar

Method
Split the half vanilla bean lengthways, then scrape the seeds using the tip of a sharp knife.
Combine the cream, vanilla seeds and sugar in a bowl and use an electric mixer with a whisk attachment to whisk the cream until it forms soft peaks.

The Cook & Baker_FINALCOV-3Recipes and images from The Cook and Baker by Cherie Bevan and Tass Tauroa (Murdoch Books) $49.99 available now. Buy the book here.

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