The Cook and Baker by Cherie Bevan

Author:Cherie Bevan
Language: eng
Format: epub
Publisher: Allen & Unwin

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.

PAVLOVA WREATH

Serves 8–10 • Makes one 30 cm pavlova wreath • Preparation time 50 minutes • Cooking time 1 hour 10 minutes plus cooling time

8 egg whites, at room temperature

600 g (1 lb 5 oz) caster (superfine) sugar

300 ml (10½ fl oz) Vanilla Whipped Cream, to decorate

750 g (1 lb 10 oz) mixed fresh berries

Preheat the oven to 150°C (300°F). 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 doesn’t touch the water, and stir for about 5–7 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 10–15 minutes.

Spoon onto the prepared tray and shape into a wreath using the circles as a guide.

Turn the oven temperature down to 100°C (200°F) 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.

Note: The pavlova can be made a day in advance; make sure it is kept in a cool dry place.

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