Toppings for pavlova
Special Equipment: KitchenAid® Artisan Stand Mixer with whisk attachment
Ricotta topping
Yield: 2.5 cups (enough for a 6 egg pavlova)
Prep time: 5 minutes
Ingredients
- 300g ricotta
- 200ml coconut cream
- 2 teaspoons of vanilla bean paste
- 2 tablespoons of sweetener (Natvia sweetener)
- 2 tablespoons of chocolate spread or cocoa powder
Method
- Using your KitchenAid stand mixer to combine. Served with plums and dark chocolate grated on top.
Mascarpone and yogurt topping
Yield: 2.5 cups
Prep time: 5 minutes
- 250g mascarpone
- 200g natural yoghurt
- 1 tablespoon vanilla bean paste
- 2 tablespoons maple syrup
Method
- Mix to combine and spread on top of pavlova
Pavlova
Yield - 8
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Ingredients
- 6 eggs whites
- 1½ cups caster sugar
- 2 teaspoons cornflour
- 2 teaspoons white vinegar
Method
- Preheat oven to 150C. Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form. Approx 1 minute.
- Add the sugar, 1 tablespoon at a time, whisking (on setting number 7 or medium/high speed) until dissolved before adding the next spoon of sugar.
- Once all the sugar has been added (will take 12 - 15 minutes to add all the sugar), scrape down the sides of the bowl. Mix the cornflour and vinegar in a small dish and with the beater on low slowly add the cornflour mix into the meringue.
- Tip onto a baking tray lined with baking paper. Use a dinner plate and pencil to trace a circle. Flip the paper over and shape meringue with a spatula. Reduce temperature to 120C and bake for 1 hour 20 minutes. Leave pavlova in the oven until completely cool. I usually leave pavlova in the oven until cool.
Tags: Recipes , Summertime Favourites, Dessert
Tools: Stand Mixers