A dessert this fine and rich with historical debate certainly needs no introduction. This recipes uses the KitchenAid Platinum Stand Mixer KSM156.
Topping
Ingredients
500ml thickened cream
60g caster sugar
2 punnets fresh berries or a combination of strawberries, raspberries, blueberries or pomegranate seeds
Icing sugar, for dusting
Method
For best results use the KitchenAid Platinum Stand Mixer KSM156.
Place the cream and caster sugar in the mixing bowl, attach the wire whisk, beat on speed 6 for 2-3 minutes or until cream makes soft peaks.
Spread cream over meringue shell and generously pile with the berries.
Dust with icing sugar before serving.
Vanilla Snow Pavlova
Ingredients
8 x large egg whites, at room temperature
Pinch of salt
400g caster sugar
1 vanilla bean (seeds scraped) or 2 easpoons vanilla extract
1 tablespoon cornflour
1 teaspoon white vinegar
1 teaspoon boiling water
Cornflour, for dusting
Method
For best results use a KitchenAid® Stand Mixer.
Preheat the oven to 120°C (100°C fan forced). Line a KitchenAid® Jam Roll Pan or large Biscuit Sheet with baking paper and dust with cornflour.
Place the egg whites and salt into the mixing bowl, attach the wire whisk and pouring shield (if available). Mix on speed 2 until egg whites form soft peaks.
Add the sugar in one go and mix on speeds 4-6 until sugar is incorporated. Increase to speed 10 and mix for 10-12 minutes (the meringue will be very thick and creamy). Scrape down sides of bowl regularly with a spatula.
Add the vanilla, cornflour, vinegar and boiling water and gently mix for 2-3 seconds on speed 1, until just combined. Do not over mix.
Dollop and spread the mixture onto the prepared sheet, in a 22cm diameter circle.
Bake on the bottom shelf of the oven for 1 hour 45 minutes. Turn off oven and allow meringue to cool completely with the oven door slightly ajar.
Tips & Hints
Wire whisk and mixing bowls must be sparkling clean and dry when making a meringue. Ensure the egg whites are completely free of any egg yolk.
