Hopetoun Tea Rooms' pavlova

Tuesday, May 22, 2012
Hopetoun Tea Rooms' pavlova

Flavours of Melbourne is a locally sourced cookbook-come-city guide for all things food related in Victoria's capital. Bursting with almost 400 pages of photography from the streets, laneways and back alleys of Melbourne, the book showcases hundreds of the city's famous bars, cafes and restaurants. Flavours of Melbourne also compiles a collection of signature recipes by some of the city's iconic chefs including Guy Grossi and Pierrick Boyer. For more information or to purchase a copy of Flavours of Melbourne click here.

Chef, Harry Hajisava, Hopetoun Tea Rooms

Dessert, Serves 12

Ingredients

French Meringue
8 egg whites
250g castor sugar
250g sifted icing sugar

To decorate Pavlova 100g strawberries
100g raspberries
100g blueberries
4 kiwi fruit, peeled and sliced to your liking
4 passionfruit, halved
1/2 -1 whole mango when in season, peeled and sliced to your liking
400ml double cream, fully whipped with a few drops of vanilla essence and sweetened with icing sugar to taste

Method:

French Meringue

In a bowl, beat the egg whites with a balloon whisk until soft peaks are formed. Still whisking continuously, shower in the castor sugar a little at a time and continue to whisk for about 10 minutes, until the mixture is smooth and shiny and holds firm peaks on the whisk, when you lift it out of the mixture. Shower in the icing sugar and fold it in with a spatula or alternatively you can continue to use the balloon whisk to mix it into the meringue.


To assemble and bake the Pavlova

Pre-heat oven to 150 degrees C. Line a baking tray with parchment (silicon paper) and spread the meringue into a disc approximately 25cm in diameter and 5cm in height. Bake in the oven for 30 minutes, then lower the setting to 120 degrees Celsius and cook for another 45 minutes. Switch off the oven and leave the pavlova inside to cool, for at least 6-8 hours, or preferably overnight. It should then be half cooked on the inside middle, crisp on the outside and the edges should be slightly cracked.

To serve

With a sharp bladed, serrated knife, dipped into very hot water and wiped dry between each use, with a perfectly clean tea towel or paper towel roll, carefully cut the pavlova into twelve (12) equal triangle portions. Using a piping bag, with a star nozzle of 1.5cm attached, pipe the cream decoratively over the top of the pavlova starting from the outside edge working towards the centre in decreasing circles. Have fun placing all of the various fruits on top of the pavlova, ensuring each portion receives an even amount of all the fruits. Drizzle the passionfruit seeds and juice over the pavlova using a teaspoon or the tip of a paring knife as the crowning 'glory'!

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