This traditional Australian/New Zealand dessert is a favourite for the holidays!
If you are pressed for time you can buy your meringue pavlova base (readily available in Australian and New Zealand supermarkets) and just make the Spiced Cream and Berry Coulis and add fresh fruit. Frankincense, Cinnamon Bark and Ginger culinary oils add a warm festive flavour!
NOTE: Here are a few tips I’ve come across for making meringue: it’s better to make them on a dry day, in a very clean and dry bowl. Use eggs that are little older, at room temperature and don’t over beat them. A low temperature oven is used more for drying out meringue, rather than baking them.
Chef Kate TIP: You can use any fruit you like for topping the pavlova. I have not given specific amounts for the fruit so use as much as you like of each kind. I’ve chosen red coloured fruit/berries/seeds as they look really festive. If you can find red plums they are wonderful too. You can also use Greek/coconut yoghurt in place of the whipped cream, if you prefer.
• 6 egg whites, room temperature (see tip above)
• 1½ cups organic white sugar
• 2 tsp organic corn starch
• ½ tbsp lemon juice
• ½ tbsp vanilla essence (optional)
• Raspberry, cherry or strawberry jam (for serving, optional)
• Spiced Cream (recipe follows)
• Assorted berries (raspberries and strawberries)
• Pitted red cherries (fresh, frozen or tinned, drained)
• Pomegranate seeds
• Wolfberries (goji berries)
• Berry Coulis (recipe follows)
• Mint leaves (for serving, optional
Spiced Cream Ingredients
• 1½ cups cold whipping cream or Greek yoghurt
• 2 tsp organic sugar or natural sweetener of choice (to taste)
• 1 tsp vanilla (optional)
• 1-2 drops Frankincense Essential Oil (to taste)
• 1 drop Cinnamon Bark Essential Oil (optional, to taste)
• 1 drop Ginger Essential Oil (optional, to taste)
Berry Coulis Ingredients
• 1 cup raspberries and/or strawberries
• 2-3 tbsp honey or maple syrup (to taste)
• A little filtered or spring water
• 2 drops Lemon Essential Oil (to taste)
1. Preheat oven to 105°C and place the oven rack in the centre of the oven. Line a large baking pan/cookie sheet with baking paper and set aside until ready to use. Prep all your ingredients for the pavlova.
2. Using an electric mixer, beat the egg whites on high speed for approx. 1 minute until soft peaks form. Continue mixing while gradually adding the sugar and beat for 10 minutes longer on high speed, or until stiff peaks form. The mixture should be glossy and smooth.
3. Quickly fold in the lemon juice and vanilla essence with a spatula and then fold in the corn starch and mix until well combined.
4. Scoop the meringue onto the baking paper and using a spatula or large spoon form a round base approx. 25cm across and 8cm high. Then form a deep indent in the centre of the base to make a place for the spiced cream and fruit later.
5. Bake for 1 hour and 15 minutes then turn off the oven, but do not open the door (you want to keep the heat in). Leave the meringue in the hot oven another 30 minutes. The outside should be crisp if you tap it with a spoon and a pale off white colour and the inside should still be a little soft.
6. Transfer the meringue while still on the baking paper onto the bench or a rack and cool to room temperature. Once cooled you can serve immediately by topping with a little jam, if using, and gently spread it around the meringue. Then top with Spiced Cream, fruit, pomegranate seeds, wolfberries and drizzle with some berry coulis and top with a few mint leaves. Serve immediately once topped. You can store the meringue in an airtight container or plastic bag for 3 days at room temperature and add the topping ingredients before serving up to 1 hour before or so.
Spiced Cream Instructions
This simple yet delicious recipe is perfect for topping the pavlova and works beautifully with the fruit! The oils bring a festive spicy note to the cream!
Chef Kate TIP: You may have a little of the cream left over depending on how much you use for topping the pavlova. Save it for later: you can always add a dollop into a cup of coffee or chai tea.
1.Using an electric mixer whip the cream until soft peaks form then add the sugar, vanilla and oils and beat a little longer to combine. Taste the mixture and add a little more sugar and oils if desired, gently stirring to combine. Be careful not to add to much oil as they are all very flavourful.
2. If using Greek yoghurt just gently mix all the ingredients together by hand, taste and add more sugar and oils, if desired. Serve immediately or chill until ready to use.
Berry Coulis Instructions
This coulis/sauce is wonderful drizzled over pavlova, slices, cakes, ice cream and non-dairy ice creams. Try adding it to yoghurt for a delicious swirl of flavour. It’s also great in sparkling water and sparkling juice.
NOTE: Frozen (thawed) berries work well, but you can use fresh berries if you have them.
1. Place the ingredients in the blender and blend until well combined. You may need to add a little more water while blending, but not too much or it will be too thin.
2. Strain out the seeds and check for sweetness. Add a little more honey, or maple syrup if needed and refrigerate for up to 4 days. You can freeze the coulis for up to 1 month and thaw when needed.
Want to try other Chef Kate recipes? Check out her Vegan Chocolate Cake with Orange oil!
Let us know your favourite culinary oil recipes in the comments below: