Summer Pavlova with Brandy Cream and Fresh Fruit | 9Honey
Serves 10
Prep time: 15 mins (+ 2hours baking time)
Ingredients
Pavlova
8 egg whites
400g caster sugar
60g cornflour
2 teaspoons white vinegar
1 vanilla pod (scraped)
pinch of salt
Brandy cream
6 eggs yolks
100g sugar
40g flour
500ml milk
1 vanilla pod
200g whipped cream
50ml brandy
Fruits
3 kiwi fruits
1 punnets strawberry
1 punnet raspberry
1 punnet blueberry
1 mango, peeled & diced
6 passion fruits, scooped out or use the pulp
10 leaves Julienne mint
Method
For the pavlova
1. Using a whisk mix the sugar and vanilla together.
2. Wisk the egg whites using an electric whisk, when the eggs start to foam add the sugar slowly until dissolved.
3. Add the cornflour then vinegar and salt.
4. Whisk the mix until the meringue is at the hard peak stage.
5. Spoon the meringue 2cm high onto a tray 500mm x 246mm that has been lined with baking paper and bake at 90°C for 2-2½ hours until outside gets crispy and inside is marshmallow-soft, but there is no colour on the outside.
6. For the brandy cream; while the meringue base is cooking, bring the milk and vanilla to a simmer and leave to infuse.
7. Whisk the yolks and sugar until pale, then whisk in the flour. Once combined add to the vanilla-infused milk and place over low heat.
8. Heat the milk and egg mixture whisking until you get a thick custard. Remove from heat and allow to cool.
9. Whip the cream until thick (if it's not already whipped). Add the brandy to the custard and then fold in with the whipped cream.
For the fruits
10. Peel the mango and kiwi fruits and slice them evenly. Cut strawberry into quarters. Scoop out the passion fruits with seeds.
To finish
Pipe or pile the brandy cream on the cooked Pavlova then put the slice fruits top of the cream and finish with the sprinkle passion fruit and mint.
Notes: You can use store-bought custard and whip in the brandy if you don't have time to make your own custard.