Looking for the best pavlova recipe? This one made the cover of our December mag! With festive pavlova toppings, it’s perfect for any celebration.For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves8
- Cook time1 hour 30 minutes
- Prep time20 minutes, + 1 hour cooling & 10 mins standing time
Ingredients
- 6 Coles Australian Free Range Egg whites, at room temperature
- 1 1/2 cups (330g) caster sugar
- 1 tbs Coles Cornflour
- 1 tsp white vinegar
- 125g raspberries
- 100g strawberries, sliced
- 1 peach, stoned, cut into thin wedges
- 2 tbs elderflower cordial
- 300ml thickened cream
- 1/2 cup (125g) crème fraîche
- 1 tbs icing sugar mixture
- 1/4 cup pomegranate seeds
- 1 tbs finely chopped pistachios
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add sugar, 1 tbs at a time, whisking well after each addition, until sugar completely dissolves and mixture is thick and glossy. Add the cornflour and vinegar and stir to combine.
Step 2
Spoon meringue onto the lined tray and use a palette knife to shape into a disc, using the circle as a guide. Smooth the side.
Step 3
Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.
Step 4
Combine the raspberries, strawberry, peach and half the cordial in a medium bowl. Set aside for 10 mins to develop the flavours.
Step 5
Use an electric mixer to whisk the cream, crème fraîche, icing sugar and remaining cordial in a medium bowl until soft peaks form.
Step 6
Place the pavlova on a large serving platter. Top with the cream mixture and raspberry mixture. Sprinkle with pomegranate and pistachio and serve immediately.
Serve with... thyme sprigs.
Pam’s elderflower and red fruits pavlova
- Serves8
- Cook time1 hour 30 minutes
- Prep time20 minutes, + 1 hour cooling & 10 mins standing time
Ingredients
- 6 Coles Australian Free Range Egg whites, at room temperature
- 1 1/2 cups (330g) caster sugar
- 1 tbs Coles Cornflour
- 1 tsp white vinegar
- 125g raspberries
- 100g strawberries, sliced
- 1 peach, stoned, cut into thin wedges
- 2 tbs elderflower cordial
- 300ml thickened cream
- 1/2 cup (125g) crème fraîche
- 1 tbs icing sugar mixture
- 1/4 cup pomegranate seeds
- 1 tbs finely chopped pistachios
Description
Looking for the best pavlova recipe? This one made the cover of our December mag! With festive pavlova toppings, it’s perfect for any celebration.For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add sugar, 1 tbs at a time, whisking well after each addition, until sugar completely dissolves and mixture is thick and glossy. Add the cornflour and vinegar and stir to combine.
Step 2
Spoon meringue onto the lined tray and use a palette knife to shape into a disc, using the circle as a guide. Smooth the side.
Step 3
Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 1 hour to cool completely.
Step 4
Combine the raspberries, strawberry, peach and half the cordial in a medium bowl. Set aside for 10 mins to develop the flavours.
Step 5
Use an electric mixer to whisk the cream, crème fraîche, icing sugar and remaining cordial in a medium bowl until soft peaks form.
Step 6
Place the pavlova on a large serving platter. Top with the cream mixture and raspberry mixture. Sprinkle with pomegranate and pistachio and serve immediately.
Serve with... thyme sprigs.