Christmas pavlova recipe

Liz Tse

Group Executive Chef, Paul McGrath from The Grounds of Alexandria has perfected a mouth-watering summer berry pavlova just for Be. Follow this step-by-step recipe for the ultimate Christmas pav!

Coulis

• Juice of half a Lemon
• Juice of half an Orange
• 2 cups of fresh Cherries (pitted)
• 50gms Sugar

Recipe:
1. Combine all ingredients in a blender and blitz until smooth.

Meringue
Ingredients:
• 315g Egg whites
• 525g Caster Sugar
• 3tbs Cornflour

Recipe:
1. Whisk eggs in a food mixer (or hand mixer) on high speed until the mixture starts to form stiff peaks.
2. Adding a quarter of the sugar at a time, continue to whisk until the meringue begins to look glossy and form soft peaks. Be careful not to stop the mixer as you add the sugar each time - it’s important to maintain a consistent speed.
3. Once all the sugar has been incorporated, add the cornflour and whisk for a few seconds to combine.

Chantilly Cream
Ingredients:
• 500ml Cream
• Zest and juice of half an Orange
• 1 tsp Caster Sugar

Recipe:
1. Combine all ingredients in a food mixer with a whisk attachment and mix on high until the cream thickens and begins to hold it’s shape in the bowl.

TIP: Taste test your orange first before adding it in and ensure it’s sweet, rather than one that’s too acidic to avoid causing the cream to curdle.

To assemble:
1. Preheat oven to 90°C. Ensure the fan is not on.
2. On a piece of parchment, trace a circle with a 9 inch diameter to use as a guide.
3. Spoon the meringue mix onto the paper using a spatula and create your desired shape. Allow extra baking paper around edges to account for the meringue expanding the oven.
4. Place on a tray in the centre of the oven and cook for 2.5 hours. Cooking on a low temperature will ensure the pavlova won’t colour or begin to turn brown - if you’re unsure of the consistency of your oven, keep an eye on it as it cooks.
5. Once cooked, the pavlova should have a hard crust on the outside and be soft and marshmallowy on the inside. Remove from the oven and cool to room temperature on a wire tray.
6. Spread the chantilly across the top, sprinkle with an abundance of fresh berries, drizzle over the coulis and finish with fresh florals in complimentary colours.

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