Ingredients
-
3 egg whitesat room temperature
-
150g caster sugar
-
1 tsp cornflour
-
1 tsp white wine vinegar
-
1 tsp vanilla extract
-
250ml double cream
-
2 blood orangespeeled and segmented
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Zest of 1 blood orangeto garnish
Directions
Crisp, marshmallow-centred pavlovas shaped into rustic swirls and baked until light and delicate. Topped with whipped cream and jewel-like blood oranges for a romantic Valentine’s dessert.
Ingredients
| 3 egg whites | |
| 150g caster sugar | |
| 1 tsp cornflour | |
| 1 tsp white wine vinegar | |
| 1 tsp vanilla extract | |
| 250ml double cream | |
| 2 blood oranges | |
| Zest of 1 blood orange |
Steps
|
1
|
Line a suitable baking tray with parchment paper. |
|
2
|
Whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until glossy and stiff. Fold in the cornflour, vinegar, and vanilla. |
|
3
|
Spoon four blobs of meringue onto the tray. Using the back of a spoon, swirl upwards along the sides of each blob to create natural crown-like pavlovas. |
|
4
|
Bake for 1 hour 20 minutes until crisp on the outside at 120°C. Turn off the oven, leave the drawer closed, and allow the pavlovas to cool completely inside. |
|
5
|
Whip the cream until soft peaks form. Fill each pavlova with cream and top with blood orange segments. Garnish with zest. |
|
6
|
Plate individually with a drizzle of juice from the segmented oranges for extra colour. |
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