Mum makes the best pavlovas and one of our little rituals is that she always makes me one when I come to visit. She’s also been known to take her electric beaters on holiday to my siblings’ houses so she can make them one with her preferred tools. Mum generally serves her pavs with whipped cream and fruit, but I’ve included some lovely toppings here that I’ve used over the years. The feijoa compote can be made all year round – if you remember to freeze the fruit when they’re in season and plentiful. The chocolate crumble is texturally and flavour-wise very very nice!
– Peter Gordon
Timmy’s Pavlova with Lemon White Chocolate Cream and Strawberry Ginger Compote
For the pavlova:
- 3 large (jumbo) egg whites
- 190g caster sugar
- 1 tbsp cornflour, sifted
- 2 tsp malt vinegar
For the strawberries:
- 500g strawberries
- 5 tbsp icing sugar
- 1/2 tsp finely grated fresh ginger
- 1/2 tsp finely grated orange zest
For the cream:
- 300ml cream
- 80g mascarpone
- Finely grated zest of 1 lemon
- 1 tsp lemon juice
- 100g white chocolate, chopped
Prepare the pavlova:
Preheat oven to 180°C and line a large tray with baking paper.
In a stand mixer with a whisk attachment or in a large bowl with electric beaters, beat eggs whites until almost stiff. With the beater still on slowly add the sugar, initially 1 tablespoon at a time and beating well between each addition. Once half the sugar has been mixed in add the remainder in a slow stream. Continue to beat until all sugar is incorporated and the meringue is glossy.
Sprinkle cornflour and vinegar over the top of the meringue and gently fold together.
Scoop the meringue onto the prepared tray into a round shape 20 – 25cm in diameter. Use a palette knife or the back of a large spoon to gently smooth the circumference, adding decorative swirls if you wish.
Place the tray in the oven and immediately reduce the temperature to 130°C. Bake for one hour then turn the oven off and leave the pavlova inside to cool (this will take around 45 minutes).
Prepare the strawberries:
Hull strawberries, then cut horizontally into 1/2 cm thick slices. Toss in a bowl or container with icing sugar, ginger, and orange zest. Cover and refrigerate for at least 1 hour and up to 3 hours. Gently mix before using.
Prepare the cream:
Whip cream, mascarpone, lemon zest, and lemon juice together until medium peaks form. Gently fold in chocolate. Cover and refrigerate for at least 30 minutes and up to 3 hours before using.
Carefully peel the baking paper from the cooled pavlova and transfer the pav to a platter. Spread with white chocolate cream and top with strawberry ginger compote (fruit plus any pooled juices). Serve immediately.
Baked pavlovas can be stored for up to 3 days in an airtight container in a cool place out of direct sunlight. Only garnish the pavolva just before serving.
- Mum prefers to use malt vinegar when making her pavs, but she says any vinegar should be okay
- The lemon white chocolate cream can is also lovely made with mandarin or tangerine zest and juice instead of lemon