Andy Bowdy's pavlova with Angostura aromatic bitters, fassionola and caramelised pineapple

This is sponsored content for Angostura Bitters

The pavlova is a staple on most Aussie Christmas menus. This festive season we've connected with renowned pastry chef Andy Bowdy to develop a twist on the ultimate dessert using Angostura aromatic bitters.

Andy's top tips when making a pav:

1. Measure your egg whites by grams, not eggs, as the difference in weight per egg can vary.
2. Let the pav cool in the oven – any sudden change in temperature makes it crack. It's a long process but it's worth it!
3. Make the most of the small gap between the meringue's fluffy centre and crisp shell – this is how I create my signature layers. Simply cut out the middle meringue to reveal the cavity and pop in fresh fruit and flavoured cremes, like a fassionola creme diplomat (recipe below). Fassionola is a fruit punch syrup often used in Tiki cocktails.
4. Angostura bitters is packed with flavour and perfect to add depth to any dish, especially the pavlova as it balances the sweetness – it's time we take it out of the liquor cabinet and pop it into the spice rack.

Pavlova

• 315g egg whites (from about 11 eggs)
• 525g caster sugar
• 3 tsp cornflour
• 3 tsp apple cider vinegar
• 2 dashes Angostura aromatic bitters

METHOD

1. Preheat oven to 105C fan-forced (125C conventional) and grease and line a baking tray.
2. Using a stand-mixer with whisk attachment, whisk egg whites until they start to froth, then add the sugar and continue whisking until a stiff meringue forms.
3. Meanwhile, combine cornflour, vinegar and bitters in large mixing bowl.
4. Turn out the meringue mix onto the cornflour mixture and gently fold together.
5. Transfer the mix onto the baking tray and shape as desired.
6. Dry out in the oven for about 3 hours. Leave to cool in the oven with door ajar.

Fassionola

​INGREDIENTS

• 125g guava puree (I use Boiron brand, or buy frozen fruit and blitz to a puree)
• 75g strawberry puree
• 250g pineapple juice
• 250g passionfruit juice
• 400g caster sugar
• 50g dried hibiscus (available from tea shops, specialty grocers and health food stores)
• 3 dashes Angostura aromatic bitters

METHOD

1. Place all ingredients in a pot and gently warm until sugar has dissolved. Remove from heat. Allow to steep for at least 4 hours before straining. Set aside.

Creme diplomat

​INGREDIENTS

• 3 titanium strength gelatin sheets
• 2 egg yolks
• 100g caster sugar
• 70g cornflour
• 30g custard powder
• 625g fassionola (recipe above)
• 30g butter
• 400g whipped cream

METHOD

1. Place gelatin sheets in cold water to bloom.
2. Meanwhile, place yolks, sugar, cornflour, custard powder and 100g fassionola in bowl and whisk into a slurry.
3. Put remaining fassionola in a pot and warm gently on a stove.
4. Whisk warmed fassionola into the egg mix to temper eggs. Return egg mix to the stove and cook whisking constantly, allowing the mix to boil and cook out the flour. Add butter and gelatine and whisk to combine. Pour mix into a dish and refrigerate until set.
5. Once the mix is set, place in a food processor and blend until smooth, then fold through whipped cream. Keep mix refrigerated until assembly.

Caramelised pineapple and Angostura aromatic bitters jam

​INGREDIENTS

• 1 pineapple, cut into 1.5cm cubes
• 600g caster sugar
• 2 dashes Angostura aromatic bitters
• ½ tsp vanilla paste
• 300ml pineapple juice
• 2 tbsp cornflour

METHOD

1. In a small pot place sugar and cook to a medium-dark caramel. Add pineapple and bitters and vanilla and stir through. Add pineapple juice and allow pineapple to cook gently until slightly softened.
2. Strain pineapple from liquid. Take 100ml of the caramel mix and make a slurry with the cornflour. Add slurry to the rest of the caramel mix and return to stove and cook until thickened. Fold pineapple through thickened caramel and refrigerate until assembly.

Angostura aromatic bitters sugar syrup

​INGREDIENTS

• 300g sugar
• 300g water
• 6 good dashes Angostura aromatic bitters

METHOD

1. Add the ingredients to a saucepan and simmer until the sugar has completely dissolved. Set aside to cool.

Sour cream Chantily

​INGREDIENTS

• 1 litre pure cream
• 500g sour cream
• 200g caster sugar
• seeds from 1 vanilla pod (or 1⁄2 tsp vanilla bean paste)

METHOD

1. Whip all ingredients in a stand mixer with a whisk attachment until cream is thickened and holds.

To assemble

• 1 pineapple
• 5 passionfruit

METHOD

1. Using a small serrated knife, cut a disc from the top of the pavlova to expose the cavity.
2. Dice half the pineapple into small chunks, place in bowl and toss through bitters sugar syrup.
3. Fill cavity with fassionola creme diplomat and pineapple chunks.
4. Spread the sour cream Chantily over the top of the pavlova.
5. Place pineapple jam across the cream.
6. Take remaining pineapple half and shave thinly on mandolin and toss through bitters sugar syrup. Fold and curl the shaved pineapple and arrange it throughout the pineapple jam chunks.
7. Pluck leaves from top of the pineapple and cut into pointy strips. Tuck into gaps on top of pavlova.
8. To finish, scrape the pulp from 5 passionfruit, mix through 4 tablespoons of the pineapple caramel, and drizzle across the top of the pavlova. Serve and enjoy.

Serves 14-16

Recipe brought to you by Angostura Bitters