RECIPE: classic Aussie summer dessert, with a twist
PAVLOVA is always a favourite, especially during summer. It is very popular for Christmas Day and Boxing Day in our household. You just can't stop at one slither.
The other week we created a pavlova for Dan's nan who came to visit from Newcastle. We simply had a mixture of cream and mascarpone whipped, sliced fresh mango and fresh passionfruit pulp.
It was refreshing, light and delicious. Nan said it was the best pav she has ever had.
This Christmas, get creative with your toppings but don't go overboard with an entire fruit platter on it. Keep it simple and be sure to add some fresh herbs. It will surprise you how much life it brings to the dessert.
This recipe is showcased in our second cookbook Meat & Sweet, which is available from our website. We are more than happy to write a little message and sign it for that someone special or yourself for Christmas.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules.
Pavlova roll with strawberries, blueberries and tarragon
INGREDIENTS: Pavlova -
6 egg whites - at room temperature
1 ½ tsp cream of tartar
1 ½ tsp corn flour
250g caster sugar
1 tsp vanilla paste
½ cup icing sugar, for dusting. Filling -
1-2 punnets blueberries
1 punnet strawberries
1 bunch tarragon, finely sliced and some whole leaves.
METHOD: Preheat oven to 165C. Line a 32 x 24cm flat tray with baking paper. Place the egg whites in a clean, dry mixing bowl and whisk on high to soft peaks. Add the cream of tartar then gradually sprinkle in the caster sugar. Continue on high until the mixture is thick and glossy. Add vanilla paste and corn flour and beat on low to combine. Spread the meringue over the baking paper in a flat rectangular shape. Bake for 18 minutes. Remove from the oven and leave to cool for 5 minutes. Dust the top with icing sugar, then place a clean tea towel over the top and invert the meringue on to the tea towel. Slowly and carefully take off the baking paper - allow to cool.
Next, whip the mascarpone in a bowl until fluffy, then add the cream. Whip on medium to high until stiff but not over whipped. Spread over the cooled meringue, leaving a 1.5cm edge all the way around. Sprinkle with cut strawberries, blueberries and chopped tarragon. Then using the tea towel roll it up. Place on platter and dust again with icing sugar, scatter some whole tarragon leaves over the top and serve.