Recipe Centre
Pavlovas with granadilla
Ingredients
PAVLOVAS
12
extra-large egg whites
pinch cream of tartar
800 g
sugar
20 ml
vanilla essence
20 ml
vinegar
40 ml
cornflour
CRÈME PATISSERIE FILLING
12
egg yolks
60 g
cake flour
80 g
sugar
2 litre
warm milk
10 ml
vanilla essence
30 ml
butter
60 ml
thick cream (optional)
CHANTILLY CREAM
600 ml
ice-cold cream
4
granadillas, pulp
30 ml
castor sugar
10 ml
vanilla essence
30 ml
honey
Method:
PAVLOVAS: Line a baking sheet with waxed paper or non-stick baking parchment. Mark out 8 cm rounds with a soft pencil.
In a spotless, dry, glass bowl, beat egg whites until stiff but not dry, using an electric hand beater or a balloon whisk. Add 10 g sugar for each egg white and beat for a few seconds. (This will give body and a glossy sheen.) Gradually fold remaining sugar into mixture, together with vanilla essence, vinegar and cornflour and beat until whites form stiff, glossy peaks.
Using a spatula, spread meringue mixture into rounds on baking tray, using drawn guides as a guide and building up sides to form cases.
Bake for 1 1/2 hours at 150 ºC. Open oven door and allow pavlovas to dry out for a further 25 to 30 minutes. Cool and place carefully on a platter.
CRÈME PATISSERIE: Whisk all ingredients except butter and cream in an enamel saucepan over low heat until cream just comes to boil and is thick enough to coat a wooden spoon (flour will prevent its curdling).
Remove whisk, add butter and cool. Cover with waxed wrap and refrigerate. When ice cold, fold in thick cream (if using) for an extra-silky finish.
CHANTILLY CREAM: Chill cream thoroughly and pour into a chilled bowl. Whisk until cream begins to thicken, then fold in remaining ingredients. Continue beating until mixture holds its shape on whisk.
Spread crème patisserie, then chantilly cream on pavlovas. Sift a little icing sugar over and serve.
TOTAL KILOJOULE COUNT: 31 805 kJ (7 600 Cal). A portion: 2 650 kJ (635 Cal).
Recipe From : FAIRLADY May 19, 1993
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Recipe from FAIRLADY
: May 19, 1993
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