OK pav is an oldy but a goodie -right ? I am sure you agree.
And sometimes you don’t feel like a weighty desert or an after lunch snooze, especially if you’re planning a walk or an afternoon swim on Christmas Day.
So with that in mind and simply because its the one time of year we can eat pavlova guilt free, here’s the Nelson Markets’ light and dreamy pavlova recipe.
4 egg whites
1 cup (220g) caster sugar
2 tbs cornflour, sifted
2 tsp white vinegar
150g cream Cheese, at room temperature
250g low-fat vanilla fromage frais
2 medium peaches, sliced
2 kiwifruit, peeled, sliced
2 passionfruit, halved
Preheat oven to 150?C or 130?C fan-forced. Mark an 18cm-diameter circle on a piece of baking paper, then place, marked side down, onto an oven tray.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form.
Gradually add sugar, then continue beating until mixture is soft and glossy.
Fold cornflour and vinegar into mixture until just combined.
Shape mixture onto baking or brown paper, using marking as a guide.
Reduce oven to 120?C or 100?C fan-forced and bake for 1 hour 20 minutes.
Turn off and allow to cool completely in oven.
Beat cream cheese and fromage frais with an electric mixer for 3–4 minutes, then spread over meringue and top with sliced fruit and passionfruit pulp.
- Chop nuts, and mix with melted chocolate. Drizzle over the pavlova to taste.