Perfect to share with friends and family, serve whole but separates into 8 individual portions
What is Whipping It Up, Pavlova?
A beautifully light dessert that is perfect for entertaining, it’s made with our Whipping It Up! range of flavours, you can use any flavour to create this dessert to suit your taste.
In addition, you can also try our other Whipping it up flavours in our range.
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Ingredients
For the Pavlova
- 250g Sugar and Crumbs Whipping It Up ( Flavour of your choice)
- 70ml Room temperature water
- 1 teaspoon of white vinegar or 1 teaspoon Cream of Tartar (5g) or a teaspoon of lemon juice.
For the Topping
- 300ml Double Cream
- 1 Tbsp Whipping It Up
- Fresh Cherries or Berries
For the Coulis
- 100g Fresh Berries
- 1 Tbsp Water
- 1 Tbsp Whipping It Up or Icing Sugar
Instructions
- Preheat the oven to 160c, and line a baking tray with baking paper.
- Place the Whipping It Up in a clean mixing bowl with a whisk attachment, add in the water, chop in, then whisk for 5-6 minutes on a medium to full speed until it’s holding its shape.
- I’ve used the Nifty Nozzle ‘Mrs. Whippy’, or use the 1M or 2 D Nozzle, place this in a piping bag, and then half fill with the Whipping It Up.
- Pipe in a two-by-four formation onto the baking tray, Try to pipe so they touch each other a little, make sure that you face the nozzle downwards onto the tray and that you squeeze and lift to create a large meringue shape. If you twist and squeeze at the same time you will get a lovely ruffled effect, fill up your piping bag once needed and complete by filling in the gaps with the remaining meringue.
- Bake in the oven for 25 minutes then turn off the oven and leave it inside the oven to cool down with the oven for 2-4 hours.
- Make the cream topping by whisking the cream until thick, using the same nozzle in a clean piping bag and then pipe in the same way on top of each meringue circle.
- To make the coulis, add the fruit, water and sugar to a food processor and blitz until runny.
- Drizzle on top of the meringues before serving and add your fresh fruit.
Best eaten within 3 days, keep in the fridge.
What is the difference between Pavlova and meringue?
Pavlova is a type of meringue as it is made of whisked egg whites and sugar. However, the difference is that pavlovas have that marshmallowy centre, and that’s thanks to the addition of cornflour. Also, pavlovas are typically cooked at a higher temperature for a shorter amount of time, giving that crispy outside, and soft inside.
Why should you leave meringue in the oven to cool?
If meringues are removed from the oven right away, the sudden change in temperature can lead to the tops cracking. We recommend turning the oven off after the meringues have finished cooking, and leaving them in there until they’ve cooled.
How do you know when meringue is beaten enough?
You’ll know when your meringue has been beaten enough when stiff peaks form. As you lift the egg whites to form peaks, they should stand straight up. The egg whites also shouldn’t slide around when you tilt the bowl, or lift it over your head.
