What do you do with all those leftover egg whites from ice cream making? Why, Pavlova, of course! A well loved Aussie favourite, everyone remembers their grandma’s pav – passionfruit or mango being the most popular Down Under. Here’s a fresh twist on a classic, that is a showstopper to behold in all it’s glory – Eton Mess Pavlova. And if this doesn’t tickle your cucumber sandwich circle… you need a new circle.
- 10 egg whites
- 500 g caster sugar
- 1kg of sliced strawberries
- 960ml double cream – whipped
- 1 tablespoon vanilla bean paste
- Chocolate option – 100g of melted chocolate for drizzling
- Preheat the oven to 165C
- In a metal bowl combine your egg whites and caster sugar, then transfer over a water bath ( boil pan of water on high heat), stir constantly until the sugar is completely dissolved.
- Transfer the egg whites/sugar to the metal bowl of your mixer ( Thank you Ms Candy) and whisk on high until it forms stiff white peaks that hold their shape.
- Pipe your layers of meringue (I do 3 layers) into desired style and thickness on baking tray lined with parchment paper, I do mine in a circle (I trace out the size I want onto parchment paper first)
- Each meringue layer should able placed in turn on the middle shelf of the oven. After placing your meringue layer in the oven turn the oven down to 100C and bake for 45 minutes, then turn the oven back up again to 165C for a further 45 minutes.
- Once your meringue is ready, take it out of the oven and cool on a wire rack.
- Once completely cooled, slather as much cream as you like (roughly 320ml) on each layer topped with sliced strawberries, layer on the second layer of meringue and repeat. Do the same for the third and final layer.
- Display your Eton Mess Pavlova with grace and style, take lots of pictures… then slice it up and eat it. That’s really what it’s for.