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December cover recipe: Salted golden pavlova

Isn’t she lovely? Add even more Christmas cheer to your festive table by treating your guests to our gorgeous cover recipe for dessert. No one will be able to resist this salted golden pavlova.

SERVES 6 // COOKING TIME 1 hour, 30 min

For the pavlova
8 egg whites
2½ cups white sugar
Pinch cream of tartar
1 tsp vanilla essence
½ tsp cornflour
½ tsp white vinegar
Sea salt, to sprinkle
To decorate
Plums, pawpaw, figs, grapes
3 cups cream
2 tsp honey
1 tsp vanilla essence
½ tsp edible gold dust

For the pavlova
1. Preheat oven to 150°C. Line a baking tray. Using a plate as a stencil, draw a circle on the baking paper.
2. Beat egg whites, sugar and cream of tartar for 15 minutes, until very thick and glossy.
3. Add vanilla and beat for another 5 minutes. Fold in cornflour and vinegar.
4. Dollop the meringue inside the circle and sprinkle with salt.
5. Bake for 40 minutes. Turn off the oven and leave the pavlova inside for another 30 minutes.
To decorate
1. Use a peeler to slice the plums and pawpaw very thinly.
2. Whip the cream and fold in the honey.
3. Top the pavlova with fruit and whipped cream.
4. Mix the vanilla and gold dust. Drizzle over the pavlova.

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