| Make a pretty and delicious centrepiece dessert to enjoy this weekend with AVOCA’s Mango & Blueberry Pavlova recipe. It’s colourful, flavour-packed and almost too beautiful to eat – almost! |
| Ingredients: – 225ml free range egg whites (approx 6 large eggs) – 330g caster sugar – 1 tablespoon corn flour – 1 ½ teaspoons white vinegar – 2 teaspoon vanilla – Pinch of sea salt – 1 punnet of fresh blueberries – 2 mangos, sliced – Decorative chocolate mini eggs – 375ml whipping cream – 1 teaspoon vanilla – 80g icing sugar |
| Method: – Pre heat oven to 100C and draw a circle or oval on parchment paper, depending on what platter you will be serving the pavlova on. – Flip the paper so the outline is underneath and place on a greased baking tray. – In a stand-up mixer, add egg whites and a pinch of salt, whisk for 10-12 minutes on high speed until the egg whites start to form stiff peaks. – Gradually add the caster sugar, 1 tablespoon at a time (this will take a further 12-15min) and the egg whites will become thick and glossy. This is a very important step, do not rush this process. – Next add the vinegar, corn starch & vanilla. Whisk for another minute to fully incorporate. – Spoon the meringue in the centre of your shape and build a pillowy soft nest, making sure to fill out to the edge of your outline. – Make sure to make indents into the meringue, this is where all the amazing fruit and cream can sit. – Bake in the oven for 2 hours, until the outside is nicely crisp and dry. – Turn off the oven and let sit inside for 3 hours to let it cool naturally. – Whip the cream with the icing sugar and vanilla until light and fluffy. – Have all your fruit, cream and mini eggs ready to assemble. – Now the fun part… layer dollops of whipped cream, fruit and mini eggs all over the top of the meringue, making pretty patterns, as this will be your show-stopping centrepiece dessert. Tip: AVOCA like to decorate the pavlova with fresh leaves and edible flowers to really brighten up the dessert. |
