Spaced Out Pavlova
Probably one of the tastiest and most simple recipes out there. Pavlova is loved the world over. For good reason too, it is simply delicious. One of the best things about pavlova, besides the meringue and cream, is that you can top it with just about any fruit. I love a mix of fresh berries from the garden some kiwi fruits and ripe mangoes. Let’s jump straight into this recipe.
Yield: 4 to 6 portions
Time: 1 hour 15 minutes
Difficulty: Medium
Ingredients:
2 cups mixed fresh berries or fruit of your choice
2 cups heavy cream
2 tsp. cornstarch
1 tsp. vanilla essence
1 tsp. lemon juice
4 large egg whites
1 ¼ cups white sugar
2 Tbsp. infused cannaoil
Method:
Preheat your oven to 300°F.
Place a sheet of baking paper or grease-proof paper onto a baking tray.
Using a glass bowl, start beating the egg whites. Be careful there is no trace of yolk or any other fat on your beater or in the bowl as this will prevent your egg whites from beating.
While beating the egg whites, add the sugar a bit at a time, or continuously pour the sugar slowly into the beating egg whites. Once all the sugar has been added, beat the whites until they become white and glossy. Be careful not to overbeat them as they will not produce a great meringue if you do.
The meringue mixture is ready when you can lift the beater or whisk from the egg whites, and they leave stiff peaks that hold their shape.
Using a folding technique and a spoon, add in the cornstarch, lemon, and vanilla. Folding is a gentle mixing technique that will keep all the air bubbles in your mixture instead of deflating it if you mix with a whisk.
Start gently spooning the meringue onto the baking paper. You can create a circle, square, or, rectangle. That is up to you. Try to build up the edges of whatever shape you choose so it makes a sort of bowl in the center with the edges being a bit higher.
Bake the meringue for about an hour or until it has a hollow sound if you tap it. A little light color is fine, but it should not be dark brown.
Remove it from the heat and set it aside to cool completely.
About 15 minutes before you would like to serve the pavlova, whip the cream to stiff peaks like meringue. Slowly drizzle in the cannaoil as the cream beats. A little at a time.
Top the meringue with the infused cream and add whichever fruits you like best. Almost all of them go excellently. My preference is fresh berries, kiwi and, mango.
You can make the meringue ahead of time but only assemble it when you want to serve it, or it may become soggy.
Lastly, go to town on the bad boy!
