Pavlovà with Citrus Sauce and Cream Filling

featuring Chef Muse

INGREDIENTS

For the Pavlova:

  • 6 egg whites

  • pinch of salt

  • 2 tbsps cornstarch

  • 250g caster sugar

  • 1 tsp distilled vinegar

  • ½ teaspoon clear extract

  • Dash of  ground cinnamon( optional)

 

For the cream cheese filling

  • 1 cup whipped cream

  • 250g cream cheese

  • ¼ cup caster sugar

  • 1 tsp vanilla extract

 

For the citrus sauce

  • 1/4 cup sugar

  • 1 1/2 tsp cornstarch

  • 1/2 cup water

  • 1 1/2 tsp butter

  • 1 1/2 tsp citrus burst 

  • 1 1/2 tsp grated orange zest

METHOD

  1. To make the Pavlova, Preheat the oven to 125 degrees. Line the oven tray with parchment paper.

  2. In a dry, clean bowl, add egg whites and salt. Using an electric mixer, mix on medium speed for about 2 minutes until whites begin to lighten and there are very little bubbles.

  3. Mix the cornstarch and sugar together in separate bowl. Add the sugar mix over the whites a tablespoon at a time and continue whisking till the sugar is nicely incorporated. 

  4. Drizzle the vinegar and vanilla extract over whites, and add the cinnamon. Using a rubber spatula, gently fold in ingredients. Use the spatula or piping bag to make any shape you want on the lined tray.Bake for 90 minutes.

  5. Pavlova should be firm to touch but soft in the middle. Remove from oven and allow to cool completely on a wire rack.

  6. While the pavlova is cooling, combine whipping cream, cream cheese, sugar, and vanilla extract in a medium bowl.

  7. Mix on medium speed until ingredients are incorporated and mixture is smooth.In a small saucepan mix sugar and cornstarch together. Gradually stir in water.

  8. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.

  9. Remove from heat. Stir in remaining ingredients. Let it cool.

  10. Once pavlova is cool, pour the cool citrus sauce in a plate, carefully transfer the pavlova on the sauce. Pipe the cream cheese nicely and gently top it with fruit of your choice.

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