Pavlova is a firm favorite at MCW. We have rolls and tropical flavors, but nothing comes close to our favorite classic berry pavlova. This version uses the same base recipe, but transforming it to mini portions. Frozen raspberry is transformed to a coulis, cooled and assembled upon serving. Sometimes (actually, many times), the price of fresh berries rises to the point of outrageous, and frozen alternatives would have to be sought.
Ingredients: make 6 mini pavs
4 egg whites
1 cup powder sugar
1 Tbsp cornflour
1 tsp white vinegar
1 tsp vanilla
1 cup whipping cream
For the coulis:
2 cups frozen raspberries
1/4 cup sugar
Method:
Prepare the coulis the day before: combine the frozen raspberries and the sugar in a saucepan. Heat gradually until the raspberries have thawed and are releasing their juices. When thawed, bring to a boil then simmer uncovered for about 8 minutes until thick enough to coat a spoon. If you would like a seedless coulis, this is the time to push the hot mixture through a strainer. Put in a jar and refrigerate overnight.
Preheat oven to 325F. Whisk egg whites to a soft peak. Add the sugar one tablespoon at a time, beating well after each addition, and continue beating to a firm peak. By now the egg mixture should be glossy.
Beat in the cornflour, vinegar, and vanilla.
Line a baking tray with silicone mat, and dust the surface with extra cornflour.
Drop the egg white mix to the tray in six portions, shaping each into a circle about 10cm wide and 2cm high. Turn the oven down to 230F, place the baking tray in the oven and bake for 90 minutes to 2 hours.
Remove the pavlova from the oven when done and set aside to cool.
Carefully transfer to the serving dish and set aside to cool completely (this happens fast).
Whip the cream until stiff, and spread over the surface of the cooled meringue.
Spoon the prepared and cold coulis over the cream and serve immediately.
The pavlova is best served and consumed on the day it is made.
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