LIANNE’S FAMOUS PAVLOVA

Serves 6–8 · 24cm pavlova · Bake at 100°C for 1 hour 30 minutes

Pavlova

• 210g egg whites (6 extra-large egg whites)
• 350g castor sugar
• ¼ tsp (1.25ml) cream of tartar
• 1 tsp (5ml) vinegar
• 2 tsp (10ml) cornflour
• 1 tsp (5ml) vanilla essence
  

Berry Coulis

• 350g frozen mixed berries
• 60g white granulated sugar
• 1 tbsp (15ml) fresh lemon juice
  

Toppings

• 400g fresh strawberries
• 4 fresh granadillas, squeeze
• 180g fresh blueberries
• 1701 Macadamia Honey Nougat, chopped
  

Chantilly Cream

• 250ml single cream
• 125ml double-thick cream
• 1 tsp (5ml) vanilla essence
• 2 tbsp (30ml) white granulated sugar

Pavlova

Preheat the oven to 100°C.

1. Warm the Egg Whites and Sugar: Place the egg whites and castor sugar together in a clean metal
   mixing bowl.
2. Boil a kettle and pour the boiling water into a larger bowl or pot. Rest the metal bowl over the
   boiling water — not on the stove.
3. Warm for 4 minutes, stirring constantly with a whisk, until the sugar has dissolved. Check by
   rubbing a little of the mixture between your fingers — it should feel completely smooth with no
   grains of sugar remaining. If you still feel grains, continue warming and stirring.
4. Whip to Stiff Meringue — Transfer the warmed mixture to a stand mixer fitted with the whisk
   attachment.
5. As you begin beating, add the cream of tartar to the warmed egg white and sugar mixture. Whisk for
   6 minutes until thick, glossy and holding firm, stiff peaks.
6. Add the vinegar, cornflour and vanilla essence. Whisk briefly, just to combine.
7. Shape the Pavlova — Place a sheet of baking paper on a 44 × 33cm baking tray and set a 24cm
   springform ring on top — the ring only, on the paper
8. Pile the stiff meringue into the ring and smooth the top with a palette knife. Loosen the ring all the way around, then gently lift it away.
9. Loosen the ring all the way around with the palette knife, then gently lift it away.
10. Shape further by running the palette knife up the side of the mound and then in to the centre of the
    top, working all the way around — you will see the palette knife lines sitting neatly next to one
    another around the whole pavlova.
11. Make a slight indent in the top, about 12cm in diameter, to hold the cream and fruit later.
12. Bake for 1 hour 30 minutes, until pale golden brown and crisp on the outside. Allow to cool completely before assembling.

Berry Coulis

1. Put the frozen berries, sugar and lemon juice in a saucepan.
2. Cook over medium heat, stirring occasionally, for about 10 minutes, until the berries break down, the sugar dissolves, and the mixture is juicy and slightly thickened.
3. Purée with an immersion blender, regular blender or food processor.
4. Taste while still warm and adjust — dissolve in a little extra sugar if needed, or add a splash more
   lemon.
   

Toppings

1. Prepare the Fruit — Slice the strawberries along their breadth into circles. Depulp the granadillas.
   Mix the strawberries, granadilla pulp and blueberries together.
2. Whip the Cream — Place both creams in a bowl with the vanilla and sugar. Whip to soft, billowy
   peaks that hold their shape.
3. Build the Pavlova — Gently peel the non stick baking paper from the cooled pavlova and place it
   onto a lovely serving plate. Pile the Chantilly cream generously into the indent. Spoon the mixed
   fresh fruit over the cream.
4. Snip the 1701 macadamia nougat over the top to finish. Drizzle with the berry coulis and serve.
   

Tip: Assemble as close to serving as possible — the meringue stays crisp and the cream stays firm. The
baked, untopped pavlova can be made a day ahead and kept in a sealed container