Foolproof Italian Meringue: The Best Method for Stable, Glossy Peaks Every Time
Tips & tricks
Article
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pavlova
Frosting
Topping
Method
Pavlova
- Grease and line a large oven tray with baking paper. Trace a 20cm disc on baking paper and then turn over. Preheat oven to 90C (fan forced).
- Beat egg whites in the bowl of an electric mixer until white and foamy.
- With motor operating, gradually add the first half of the sugar, one tablespoon at a time, beating well after each addition. Beat in cornflour and vinegar until just combined. Then repeat adding the sugar in batches for a further 5-8 minutes, until sugar is dissolved and meringue is thick and glossy (mixture should be smooth when you rub it between your fingers).
- Tint with a few drops of pink food colouring and beat until evenly coloured.
- Spread mixture onto baking paper inside the circle area. Use a metal offset spatula to smooth top and sides, flattening and shaping the sides off to create a slightly wider base. Place the tip of the spatula at the base of the meringue and pull it upward with a gentle sweeping motion to create distinct vertical lines or ridges around meringue.
- Bake for 1 hour 20 minutes, or until meringue is dry and crisp. Turn the oven off and leave it in the oven to cool. Meringue will crack on cooling.
Frosting
- Beat cream cheese, icing sugar and vanilla in the bowl of an electric mixer with whisk attachment until smooth and creamy. Pour in cream and continue to beat until firm peaks form, scraping sides of bowl a few times. Tint pale green with 2 drops of green food colouring, if desired.
- Carefully slide a thin cake lifter under meringue to transfer to a serving platter.
- Fill a large piping bag fitted with a no. 789 basketweave nozzle with cream cheese frosting. With pattern facing up, pipe cream in the centre to fill some of the cavity where it has sunken. Then pipe in zig zag swirls around the top edge of pavlova.
Topping
- Cut two of the passionfruit into thick wedges. Save the pulp from the remaining two passionfruit.
- Place some of the strawberry slices, and passionfruit wedges on top. Sprinkle with pomegranate and drizzle with the passionfruit pulp. Serve with remaining strawberries and pomegranate.
Tips & Hints:
- Pavlova can be made the day before and stored in a cool dry place, uncovered.
- Use the base of a quiche tin to use as a cake lifter to transfer pavlova to avoid extra cracking.
- Purchase large disposable piping bags and no. 789 basketweave nozzle, pink and green food colouring suitable for use in meringue and cream at cake decorating stores/online.
Pavlova
- Grease and line a large oven tray with baking paper. Trace a 20cm disc on baking paper and then turn over. Preheat oven to 90C (fan forced).
- Beat egg whites in the bowl of an electric mixer until white and foamy.
- With motor operating, gradually add the first half of the sugar, one tablespoon at a time, beating well after each addition. Beat in cornflour and vinegar until just combined. Then repeat adding the sugar in batches for a further 5-8 minutes, until sugar is dissolved and meringue is thick and glossy (mixture should be smooth when you rub it between your fingers).
- Tint with a few drops of pink food colouring and beat until evenly coloured.
- Spread mixture onto baking paper inside the circle area. Use a metal offset spatula to smooth top and sides, flattening and shaping the sides off to create a slightly wider base. Place the tip of the spatula at the base of the meringue and pull it upward with a gentle sweeping motion to create distinct vertical lines or ridges around meringue.
- Bake for 1 hour 20 minutes, or until meringue is dry and crisp. Turn the oven off and leave it in the oven to cool. Meringue will crack on cooling.
Frosting
- Beat cream cheese, icing sugar and vanilla in the bowl of an electric mixer with whisk attachment until smooth and creamy. Pour in cream and continue to beat until firm peaks form, scraping sides of bowl a few times. Tint pale green with 2 drops of green food colouring, if desired.
- Carefully slide a thin cake lifter under meringue to transfer to a serving platter.
- Fill a large piping bag fitted with a no. 789 basketweave nozzle with cream cheese frosting. With pattern facing up, pipe cream in the centre to fill some of the cavity where it has sunken. Then pipe in zig zag swirls around the top edge of pavlova.
Topping
- Cut two of the passionfruit into thick wedges. Save the pulp from the remaining two passionfruit.
- Place some of the strawberry slices, and passionfruit wedges on top. Sprinkle with pomegranate and drizzle with the passionfruit pulp. Serve with remaining strawberries and pomegranate.
Tips & Hints:
- Pavlova can be made the day before and stored in a cool dry place, uncovered.
- Use the base of a quiche tin to use as a cake lifter to transfer pavlova to avoid extra cracking.
- Purchase large disposable piping bags and no. 789 basketweave nozzle, pink and green food colouring suitable for use in meringue and cream at cake decorating stores/online.
Nutrition Information
Per adult serving (180g)
- Energy
- 1905kJ
- Calories
- 455kcal
- Protein
- 6g
- Fat Total
- 31g
- Fat Saturated
- 20g
- Carbs
- 40g
- Sugars
- 39g
- Fibre
- 2g
- Sodium
- 130mg
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