7 Pavs Of Christmas
Your Home and Garden|December 2018
7 Pavs Of Christmas

The arrival of a mighty pavlova is always a festive highlight. These extra-special creations – including a fabulous frozen version – will give your celebration a truly grand finale

BERRY & PISTACHIO STACKED PAVLOVA

SERVES 4-6

This three-tiered berry and pistachio pavlova is a real showstopper. The meringue and raspberry ripple cream can be prepared a day ahead, then simply assemble the dessert at the last minute and serve without delay.

INGREDIENTS

225g (about 6) egg whites

¾ cup caster sugar

¾ cup raw caster sugar

1¼ tsp white vinegar

1¼ tsp cornflour

20g shelled pistachios, chopped finely, plus extra, chopped coarsely, to serve

Raspberries, sliced strawberries and edible flowers (optional), to serve

RASPBERRY RIPPLE CREAM

125g (about 1 punnet) raspberries

2 Tbsp icing sugar

600ml cream

300g (1¼ cups) crème fraîche

1 vanilla bean, seeds scraped

1 Preheat oven to 150°C. Trace a 16cmdiameter circle on each of 3 pieces of baking paper. Place each paper, pencil-side down, on lightly oiled baking trays.

2 In an electric mixer, or using electric beaters, whisk egg whites and a pinch of salt to soft peaks (4-5 minutes). With beaters running, gradually add sugars and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and pistachios. Transfer to a piping bag fitted with a plain nozzle and pipe evenly within circle templates to create 3 discs of meringue. Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight. Meringues will keep in an airtight container for 1 day.

3 For raspberry ripple cream, crush raspberries and mix with icing sugar in a bowl. In another bowl, whisk cream, crème fraîche and vanilla seeds to firm peaks. Fold in the raspberry mixture to form ripples.

4 To assemble, place a meringue disc on a flat serving plate and spread with a third of the raspberry ripple cream. Repeat layers twice more, finishing with raspberry ripple cream. Top with berries, flowers (if using) and extra pistachios. Serve immediately.

FROZEN SPICED CHOCOLATE PAVLOVA

SERVES 10

This double-layer pavlova is the perfect doahead, festive crowd-pleaser. It’s perfumed with cloves, cinnamon and nutmeg, which marry beautifully with the chocolate semifreddo sandwiched in between. Begin this a day early to freeze the semifreddo.

INGREDIENTS

225g (about 6) egg whites

1½ cups raw caster sugar

1½ tsp white vinegar

2 tsp cornflour

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp finely grated nutmeg

300ml thickened cream

150g sour cream

Dutch cocoa, chocolate curls or shavings and hazelnut praline, to serve

CHOCOLATE SEMIFREDDO

6 egg yolks

70g raw caster sugar

50ml brandy

300ml thickened cream

150g sour cream

200g milk chocolate, melted

200g dark chocolate (around 60 per cent cocoa solids), melted

1 Preheat oven to 150°C. Trace an 18cm circle on 2 pieces of baking paper. Place each paper, pencil-side down, on 2 lightly oiled oven trays.

2 Whisk egg whites and pinch of salt in electric mixer (or use beaters) to soft peaks (4-5 minutes). With motor running, slowly add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and spices.

3 Spread a third of meringue over one circle, smoothing the top. Pile remaining meringue in the other circle, forming peaks and swirls on top. Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight.

4 For semifreddo, whisk yolks, sugar and brandy in a heatproof bowl over a pan of gently simmering water until mixture is thick, pale and falls from a lifted whisk in a thick ribbon (6-7 minutes). Whisk in an electric mixer until cooled to room temperature (4-5 minutes).

5 Meanwhile, in a separate bowl whisk creams to soft peaks. Fold both melted chocolates into egg mixture, then fold in the whipped cream.

6 Place flat meringue in a 22cm round cake tin lined with baking paper. Spread semifreddo on top, smooth, then top with larger meringue. Freeze overnight, then cover top of tin and keep frozen (it will keep for 2 weeks).

7 Whisk creams to soft peaks. Run a hot, wet knife around tin and remove pavlova. Place on a plate, top with cream, dust with cocoa and decorate with chocolate and praline, then serve.

COCONUT CARAMEL PAVLOVA

SERVES 6

Tropical flavours are at the fore in this gorgeous dessert. We’ve used banana on top, but fresh pineapple or lychees would work well, too. The coconut yoghurt topping makes this a good choice for guests eating dairy free.

INGREDIENTS

150g (about 4) egg whites

190g caster sugar

articleRead

You can read up to 3 premium stories before you subscribe to Magzter GOLD

Log in, if you are already a subscriber

GoldLogo

Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines

READ THE ENTIRE ISSUE

December 2018