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Homemade pavlova

Pavlova is one of my favourite desserts and while I’ve always thought it originated from Australia or New Zealand, I’ve read articles that refute this claim. In any case, it’s a treat worth trying. However, this is one of the few desserts I made in the last two years where I actually used normal sugar. I still want to share the recipe with anyone who might be interested, but remember, moderation and balance are key. This is very high in sugar, so be careful 😉  If anyone has a recipe using natural sugar (I’m wondering if sweetening it with apple juice will work), do let me know. Enjoy! xx

Serves 4 to 6

INGREDIENTS

  • 7 egg whites
  • 2 vanilla pods
  • 200g icing sugar
  • 1 tsp vanilla extract (optional)
  • 50cl heavy cream
  • Lots of fresh berries or other fruits

DIRECTIONS

  • Preheat your oven to 180C (350F). In a big bowl, whisk the egg whites until soft peaks form. While whisking, slowly add the sugar. Add the vanilla extract. Continue until the mixture is smooth and shiny. Line a baking tray with baking paper. Make two circular shapes with the meringue of almost the same size. One can be slight smaller. Pop it in the oven for about 45 minutes to 1 hour or until the top starts getting a golden brown colour.

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    In another bowl, whisk the heavy cream until it gets thick and more solid. Add the vanilla from the pods and mix. Chill mixture while you wait for meringues to be done. When done, take it out of the oven and set aside to cool.

  • In a large serving platter, lay the bigger meringue piece in the centre. Add a generous amount of heavy cream, top with lots of fresh berries. Add the other meringue, put more cream, add lots more fresh fruits.
  • You can drizzle mixed berry coulis on top before serving if desired.
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Perpetually curious; oftentimes optimistic; sometimes quite lost, but always living in the present and moving forward.

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