Pavlova | Amanda Cordony

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

1. 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

1. 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

1. 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.
2. 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.
3. 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.
4. 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.