Creating a pavlova is an ideal way to indulge and satisfy the taste buds of a large gathering with its decadent meringue base, topped with luscious whipped cream and an abundance of fresh fruit. Leave the cooked pavlova in the pan for easy transportation. Add cream and fruit up to 30 minutes before serving this Feed-a-Crowd Pavlova.
Feed-a-Crowd Pavlova Recipe
Serves: 12
Ingredients:
Butter, to grease
8 egg whites, at room temperature
2 cups caster sugar
3 tsp vanilla bean paste
1½ tbsp cornflour
1 tbsp white vinegar
900ml thickened cream, whipped to firm peaks
500g strawberries, halved
125g blueberries
2 large mangoes, flesh sliced
Pulp of 6 passionfruit
Mint leaves, to garnish
Method:
Preheat oven to 180°C fan-forced. Grease base and sides of a 25 x 33 x 6cm-deep roasting pan. Line with baking paper, extending paper over edges.
Place egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, for 2-3 minutes or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat well after each addition to dissolve sugar (this may take up to 20 minutes) until thick and glossy. To check sugar has dissolved, rub a little mixture between fingers. If you feel any sugar crystals, keep whipping until dissolved.
Reduce speed to low and add vanilla bean paste, cornflour and vinegar. Using a spatula, scoop meringue into prepared pan and make a slight indent in the top. Place in oven, then immediately reduce temperature to 130°C and cook for 1½ hours or until firm and crusty. Turn off oven and leave pavlova inside oven to cool, with door slightly ajar, for 2 hours or until completely cooled.
Using baking paper as an aid, lift pavlova from pan and transfer to a large serving platter. Discard paper. To serve, spread whipped cream over pavlova and top with berries, mango slices, passionfruit pulp and mint.
Smart Tip:
The pavlova base can be made up to 2 days in advance. Leave in the pan and cover with foil and layers of plastic wrap in a cool dry spot.