Pavlovas with granadilla

Fairlady
20 servings
Rate this recipe
Eggs

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

PAVLOVAS
12.00 eggs — extra-large, whites only
Cream of tartar — pinch
800.00 g sugar
20.00 ml vanilla — essence
20.00 ml vinegar
40.00 ml cornflour
CRÈME PATISSERIE FILLING
12.00 eggs — just the yolks
60.00 g flour — cake
80.00 g sugar
2.00 Litres milk — warm
10.00 ml vanilla — essence
30.00 ml butter
60.00 ml cream — thick
CHANTILLY CREAM
600.00 ml cream
4.00 granadillas — pulp
30.00 ml castor sugar
10.00 ml vanilla — essence
30.00 ml honey
Tap for ingredients
Tap for ingredients

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).



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.