Pavlova Grazing Platter
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 45 minutes
- 120g/4ozs. egg whites (around 3-4 egg whites)
- 1 tablespoon cornflour (fine cornstarch)
- 1 teaspoon white vinegar
- 1/2 teaspoon cream of tartar
- 200g/7ozs. caster or superfine sugar
- 2 tablespoons wattleseed
To serve
- Chocolate ganache sauce (see recipe below)
- Lemon Curd (see best lemon curd recipe here)
- Whipped cream
- Passionfruit pulp
- Fresh fruit
- Chocolate
Chocolate Ganache Sauce
- 100g/3.5ozs. chocolate
- 100ml/3.5flozs. cream
Wattleseed is found at scoop stores (I bought mine at The Source in Zetland) and is nutty and like coffee in flavour
Step 1 - First make the pavlova. This can be made a day ahead (and is best done that way). Preheat oven to 130C/260F and line a large baking tray with parchment. Make sure that you're starting with a very clean mixer bowl and beater. Whisk the egg whites until foamy and then add the cornflour, vinegar and cream of tartar. Then add the sugar in a stream until you start to get stiff peaks. Add the wattleseed and whisk until the mixture is very firm and you can turn the bowl upside down without it moving.
Step 2 - Place the meringue in a piping bag fitted with a #845 tip. Pipe rounds onto the parchment then do another layer around the outside edge to give the pavlova height and then leave the centre empty to add the cream and fruit (sorry I accidentally deleted my pics of the pavlova making!). Bake for 45 minutes or until the pavlova doesn't stick to the paper. Cool completely in the oven.
Step 3 - Make the chocolate ganache by melting the chocolate and cream together and stirring. This will set somewhat if it is cold so heat it up gently just before serving. Serve pavlovas with whipped cream, cut fruit, lemon curd, chocolate sauce and passionfruit pulp.