MFF_WSC_pav

This post follows on from Friday’s. Over the Christmas break, housemate Miss R and I hosted a combined family dinner for both our families. Following our buffet-style main meal, Miss R served up one delicious looking pavlova.

While I handled the mains, Miss R was in charge of the dessert. She originally decided to make individual pavlovas, but when her first attempt didn’t work out she opted for one giant one topped with fruit and shards of crunchie bar. It was Miss R’s first attempt at a pavlova and as you can see it turned out amazingly!

The entire night was a success and everything turned out as I’d planned. While it got a little hectic in our kitchen for a while as the food was going out, Miss R helped me breathe and pull it all together.

Coming up in the next post is the intimate menu I created for Christmas day with my family…


MISS R’S FABULOUS PAVLOVA

4 egg whites
1 1/2 cups caster sugar
1 tsp vanilla extract
1 tsp white vinegar
2 tsp corn flour
1/2 cup boiling water

TO SERVE
300ml thickened cream
1 punnet strawberries, halved
1 punnet blueberries
1 mango, diced
1 large crunchie bar

  1. Preheat oven to 175C. Line 2 baking trays with baking paper.
  2. In a glass or metal bowl, beat all the ingredients until stiff (about 10 minutes). Divide mixture between the trays and shape into rounds, approximately 25cm wide.
  3. Place in a moderate oven for 10 minutes. After 10 minutes, reduce oven to 150C and cook for further hour.
  4. Turn oven off and allow pavlovas to cool completely in oven.
  5. Meanwhile, whip the cream until thick. Once the pavlovas have cooled, Place one on a serving plate and spread over half the cream. Top with half the berries, mango and crunchie bar. Place remaining pavlova on top and spread over remaining cream. Top with remaining berries, mango and crunchie bar. Serve immediately.

Serves 12