Looking for the ultimate dinner party dessert? Make this easy spiced pavlova recipe. Loaded with whipped cream and sweet fruity flavours, you won’t be able to resist.
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Method
Step 1
Preheat oven to 100°C. Line a baking tray with baking paper. Draw a 20cm disc on the paper and turn over.
Step 2
Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, five spice and ground cinnamon and whisk until just combined.
Step 3
Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a 20cm disc, using the paper disc as a guide. Bake for 11/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.
Step 4
Meanwhile, combine the pears, wine or cranberry juice, extra sugar, cinnamon stick or quill, star anise and vanilla in a medium saucepan. Cover the surface with a piece of baking paper to keep the pears submerged in the poaching liquid. Bring to a simmer over high heat. Reduce heat to low. Cook, turning occasionally, for 1 hour or until the pears are tender.
Step 5
Transfer the pears to a heatproof bowl. Bring the poaching liquid in the pan to the boil over high heat and cook for 5-8 mins or until the syrup reduces by half. Pour over the pears in the bowl. Place in the fridge for 2 hours to chill.
Step 6
Place the pavlova on a serving platter. Top with the whipped cream and poached pears. Drizzle with the syrup to serve.
Looking for the ultimate dinner party dessert? Make this easy spiced pavlova recipe. Loaded with whipped cream and sweet fruity flavours, you won’t be able to resist.
Method
Step 1
Preheat oven to 100°C. Line a baking tray with baking paper. Draw a 20cm disc on the paper and turn over.
Step 2
Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, five spice and ground cinnamon and whisk until just combined.
Step 3
Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a 20cm disc, using the paper disc as a guide. Bake for 11/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.
Step 4
Meanwhile, combine the pears, wine or cranberry juice, extra sugar, cinnamon stick or quill, star anise and vanilla in a medium saucepan. Cover the surface with a piece of baking paper to keep the pears submerged in the poaching liquid. Bring to a simmer over high heat. Reduce heat to low. Cook, turning occasionally, for 1 hour or until the pears are tender.
Step 5
Transfer the pears to a heatproof bowl. Bring the poaching liquid in the pan to the boil over high heat and cook for 5-8 mins or until the syrup reduces by half. Pour over the pears in the bowl. Place in the fridge for 2 hours to chill.
Step 6
Place the pavlova on a serving platter. Top with the whipped cream and poached pears. Drizzle with the syrup to serve.
