Image

Giant Pavlova ♥

Bay of Fires Sparkling Nick and I love entertaining but unfortunately haven’t found our hosting groove much this year. Last weekend however, we broke out from our boring Saturday-night routine of watching Scott & Bailey and had friends over for several nights in succession. We are on a roll now … just in time for the festive season!

I made this Giant Pavlova which is one of my favourite desserts for a dinner party. It is out of my go-to recipe book at the moment Delicious. Love to Cook.

Delicious The dessert is called ‘divine chaos’. The idea is to put the pavlova in the centre of the table, give everyone a spoon and let them go for it! It works a treat every time.

Giant Pavlova with Berries & Salted Caramel

6 egg whites

350g caster sugar

1tbs white balsamic vinegar

1tbs cornflour, sifted

1/3 cup (50g) icing sugar, sifted

600ml thickened cream

500g mixed berries

1 quantity of salted caramel sauce (see below)

Preheat oven to 150°C. Line a large baking tray with baking paper.
Place egg whites in the clean, dry bowl of an electric mixer and whisk for 3-4 minutes on high-speed to soft peaks.
Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy.
Reduce speed to low, then add balsamic, cornflour and icing sugar, beating to combine.
Spread mixture over the baking paper in a round or oblong shape, making a slight indent in the centre.
Reduce oven to 130°C and bake meringue for 1 hour. Turn off oven and leave for 1-2 hours until cooled completely.
Remove from oven and place on a platter or serving board.
To serve, whisk cream to soft peaks, then spread over the centre of the meringue base. Scatter over the berries and drizzle with salted caramel.

Salted Caramel Sauce

2.5 cups (330g) of caster sugar

1/2 cup (125ml) water

Combine sugar and water in a saucepan over low heat, stirring until sugar dissolves.
Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 10 minutes until a golden caramel forms.
Remove from heat, then immediately pour in cream (be careful, as mixture will bubble then seize).
Return pan to stove over a low heat, add sea salt and cook sauce, stirring, for 1-2 minutes until smooth.
Store in an airtight container in the fridge for up to 2 weeks.

Pavlova