This dessert is delicious so please don't let my less than talented presentation put you off. Maggie Beer's original looks amazing, but my photo stylist went missing and we ended up with.....
Ingredients
4 organic/free range egg whites
pinch of salt
220g caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
375ml thickened cream
1 jar/tin Dulce de Leche (available from specialty stores like Pennisi Cuisine in Brisbane) or 1 x jar Maggie Beer's Salted Brandy Caramel
1/2 teaspoon salt flakes
1 banana peeled and sliced
1/4 cup brown sugar
Passionfruit for garnish
Method
Preheat oven to 160 degrees Celsius
Whisk egg whites and pinch of salt with an electric mixer until soft peaks form.
Add caster sugar 1/3 at a time, and continue to whisk until the mixture is stiff and glossy and you cannot feel any sugar by rubbing a little mixture between your fingers.
Add the cornflour and vinegar and whisk to combine.
Divide the mixture into 2 rectangular discs on a baking tray lined with baking paper.
Shape with a spatula or spoon.
Place tray in the oven and reduce temperature to 140 degrees Celsius.
Bake for 40 - 45 minutes.
Turn the oven off and allow to cool completely with the oven door ajar, place a wooden spoon to stop it closing.
Topping
Beat the thickened cream to soft peaks.
Gently fold through as much Dulce de Leche (with added salt flakes) to taste.
To serve, place one of the pavlovas onto a serving platter. (keep the other in an airtight container)
Spoon the cream mixture onto the pavlova and spread evenly.
Top with either fresh banana and passionfruit or caramelised banana (in a non stick pan heat sugar coated banana until golden)
For a more decadent dessert you could layer the second pavlova on top.
Mamma Marmalade
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