I find that freshly baked pavlovas are best served on the same day. This is no ordinary plain pavlova too. The meringue is infused with fresh vanilla beans; simply transforming a simple decadent treat to luxuriously delicious summer indulgence.
Crunchy on the outside, chewy in the inside. mMMmmmm.. The sweetness of pavlova is served with light fluffy whipped mascarpone cream and topped with fresh fruits of the season. Slightly tart strawberries, blueberries, and with hints of honey gold sweetness of a mango; these fruits are then drizzled with Rose & Raspberry Syrup for that extra aroma and tang. Doesn't it make your mouth water with summer goodness?
Summer Berry Pavlova with Rose & Raspberry Syrup
by Chic & Gorgeous Treats
* Serves 6-8.
* Makes a single large 8-inches round pavlova.
* Makes 6 to 8 individual pavlovas.
.* Store pavlova in
airtight container in a cool area up to 2 days.
* Pavlova is best served fresh on the same day.
INGREDIENTS
Vanilla Bean Pavlova
4 large egg whites
1 cup caster sugar
2 tablespoons corn flour, sifted
2 teaspoons white vinegar
1 fresh vanilla bean, scraped
OR
2 teaspoon vanilla bean paste
Rose & Raspberry Syrup
1 cup frozen raspberries
1/2 cup caster sugar
1/3 cup water
1/2 teaspoon rose essence
Fresh Summer Fruit & Whipped Cream to Serve
2 large sweet mango, cubed
fresh strawberries
fresh blueberries
1 cup heavy cream, whipped soft peaks
1/4 cup caster sugar
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DIRECTIONS
To prepare rose
& raspberry syrup:
1. In a medium deep saucepan, bring frozen raspberries,
sugar and water up to a boil. Using a spoon, mash the raspberries to help it
release more juices. Bring down to a simmer,
until it becomes a thick syrup. Stir in the rose essence, and mix
until well combined. Pour into a jug or bowl, and set aside to cool.
To prepare
vanilla bean pavlova:
2. Preheat oven to
150°C and line a baking tray with parchment paper. Place egg white in a clean
bowl of a stand electric mixer. With a whisk attachment, whisk egg white
until foamy and doubled up in volume. Gradually add the sugar, and whisk
until stiff peaks and glossy. Add the cornflour, vinegar and vanilla bean and
whisk until well combined.
3. Transfer mixture into a piping bag
with a round tip. Pipe 14x16cm rounds. Reduce oven to 120°C and bake between
25-30 minutes. Turn the oven off, and allow the pavlova rounds to cool
completely in the oven before transferring them onto a wired rack.
To assemble and
serve pavlova:
4. Whip heavy cream with some caster sugar until soft
peaks peaks. Layer each pavlova with some whipped cream, topped with fresh
fruits and drizzle the Rose & Raspberry Syrup before serving. ENJOY!
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I went through the magazine, looks beautiful. And your pavlova very colorful.
ReplyDeleteThanks Marta! Truly appreciate the support ♥
DeleteQué rica tarta!!! Me encanta. Y la revista... con las ganas que tenia de verla. Una gozada de entrada. Gracias por endulzar nuestra vida y alegrar nuestra vista!!! Dulces besos y feliz fin de semana.
ReplyDeleteThanks Merce for your sweet sweet comment. Glad you popped over the Vanille Magazine Although it's in Spanish, we are looking in getting an English version out soon hopefully ;)
DeleteYour sweets seriously make me swoon. They're just so gorgeous, romantic...seductive!
ReplyDeleteVery cool and sounds delicious, thanks for sharing this beautiful treat :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
Thanks HVC! Do give it a go. Pavlovas are a great summer treat. Usually goes well with any berries or summer fruits. The balance of sweet and some tang makes this treat irresistible :P
DeleteSo pretty! I love the Vintage feel and presentation. I've never made or had this dessert before.
ReplyDeleteHi Sandra, Pavlova is a famous Aussie treat. Seriously light, chewy and usually served with fresh fruits. It's a craze in most bistros or cafe. If you have the time, do give it a go. Although I must say, humidity is not friendly towards them. Have a great week!
Deleteoh my gosh these are so beautiful! so perfect for summer - i love that rose and raspberry syrup and the vanilla bean in here :)
ReplyDeleteHi Jenn! I found new love with rose and raspberry syrup. It's so good with vanilla ice-cream or over some warm scones too ;). Thanks for coming over! Hope all's well.
DeleteGorgeous! I need to make a pavlova someday!
ReplyDeleteSteph, you must really give it a go! It's a simple treat once you get a hang of it. Serve it with lots of fresh fruits sprinkled with some powdered sugar. Seriously decadent. ♥
DeleteNeed I say it's gorgeous? It speaks for its self :)
ReplyDeleteThanks Muna ;)! It's nice to hear from you. Have a great week. ♥
DeleteCongrats on the magazine's success my friend, it sounds filled with yummy ideas :)
ReplyDeleteYour pavlova looks heaven sent, the food of my people ;)
Cheers
Choc Chip Uru
CCU, indeed the food of your people. Come to think of it, I think I am becoming a little more OZ day by day :P. Cheers!
DeleteDear Jo, time has flown by and once again, you have out-matured me in baking & photography & beauty. nicely done.
ReplyDeleteI love the first pavlova of the season. It just screams summer :)
ReplyDeleteDear Joanna, Congratulations! How exciting! I don't think you could have picked a more beautiful recipe to showcase. I've always wanted to try making pavlova...there aren't enough words to describe how stunning this dessert it. Blessings, Catherine
ReplyDeleteJo, your work just gets more and more stunning!! Wish I was there to sample some - looks incredible and perfect for summer. Hope you are well xx
ReplyDeleteThese pavlovas are gorgeous. The berries on top make for a perfectly light dessert especially for spring or summer.
ReplyDelete