Crisp on the outside and beautifully marshmallow-y within, Neil Perry’s Pavlova is a thing of beauty. Crowned with billows of whipped cream and the lushest of mangoes, with Pistachio Praline for just the right amount of crunch, it’s perfection in every mouthful.
- 315g egg white (8-10 eggs)
- pinch table salt
- 525 g caster sugar
- 3 tsp cornflour
- 1 ½ tsp vanilla extract
- 2 tsp white vinegar
- Fresh sliced mangoes and passionfruit to serve
- pistachio praline
- 2 cups white sugar
- 1 cup water
- ½ cup pariya slivered pistachios
- chantilly cream
- 2 cups pouring cream
- ¼ cup icing sugar
To make the praline:
- Place the sugar and water in a large saucepan over medium heat and stir until sugar dissolves.
- Turn heat to high and simmer for 8-10 minutes or until golden.
- Place the pistachios on a baking tray lined with baking paper. Pour the toffee mixture over nuts to cover.
- Allow to cool then chop into small chunks for sprinkling.
To make the pavlova:
- Preheat oven 150 C.
- Place egg whites and salt in the bowl of an electric mixer and beat on medium for 2-3 minutes or until soft peaks form.
- Add 175g sugar and whisk until peaks are firmer but not stiff. Gradually add remaining sugar and increase to high and whisk for another 1-2 minutes or until stiff peaks form.
- Fold through cornflour, vanilla and vinegar by hand.
- Spoon meringue onto a baking tray lined with non stick baking paper and shape into a large round with a palette knife. Place into the oven and reduce the temperature to 120 C.
- Bake for 1 hour or until a firm crust forms. Turn oven off and allow to rest in oven for minimum of two hours or overnight.
- Place the cream and icing sugar into a bowl and whisk to soft peaks. Spoon onto cooled pavlova and top with summer fruits. Sprinkle with praline to serve.
- Serves 10-12
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