Easter means that spring is here and summer is on the way, and what better way to remind ourselves of sunny days head than with fresh, fruity flavours. This fabulous Pavlova, recipe courtesy of Avoca, is the perfect indulgent dessert to follow spring lamb this Easter Sunday.
Mango and blueberry Easter Pavlova
Ingredients
225ml free range egg whites (approximately six large eggs )
330g caster sugar
1 tablespoon corn flour
1.5 teaspoons white vinegar
2 teaspoons vanilla
Pinch of sea salt
1 punnet fresh blueberries
2 mangos, sliced
Decorative chocolate mini eggs
375ml whipping cream
1 teaspoon vanilla
80g icing sugar
Method
Pre heat oven to 100°C.
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, and whisk for 10 to 12 minutes on high speed until the whites start to form stiff peaks.
Gradually add the caster sugar, one tablespoon at a time (this will take a further 12 to 15 minutes ) 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 and 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. Be sure to make indents into the meringue — this is where all the fruit and cream can sit and look beautiful.
Bake in the oven for two hours, until the outside is nicely crisp and dry.
Turn off the oven and allow it to sit inside for three hours to cool naturally.
Whip the cream with the icing sugar and vanilla until light and fluffy. Have all your fruit, cream and Easter eggs ready to assemble.
Now the fun part — layer dollops of whipped cream, fruit and eggs all over the top of the meringue, making pretty patterns, as this will be your showstopping Easter centrepiece dessert.
You can also decorate the Pavlova with fresh leaves and edible flowers to really brighten up the Easter theme.
