Adam Liaw's mango and peach pavlova with secret raspberry cream
A bit of 'fall' and a few cracks in your pav is normal – and even the biggest fails are delicious. My pavlova recipe here uses icing sugar added all at once and whipped for just a few minutes. That might fly in the face of everything you've been taught about slowly adding caster sugar and beating meringue forever, but trust me, it's a game changer.
Ingredients
4 egg whites
300g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
pinch of salt
Secret raspberry cream
250g fresh or frozen raspberries, thawed
3 tbsp icing sugar mixture
150ml sour cream
To serve
300ml thickened cream
1 tsp vanilla extract
mango and yellow peaches, sliced to decorate
1 can passionfruit pulp (170g)
Method
1. Heat your oven to 110C conventional. Add the egg whites, icing sugar, cornflour, cream of tartar and salt to the bowl of a stand mixer and beat to a glossy stiff meringue (about 5-8 minutes).
2. Lay a piece of baking paper onto a baking tray. Spread the meringue onto the paper in a 20cm circle. (Adding the meringue to the centre and pushing it down will form an attractive edge.) Bake for 90 minutes then turn off the oven, wedging the door open slightly, and allow to cool for 2 hours. Remove from the oven to cool further.
3. Meanwhile, combine the raspberries and icing sugar and mash with a fork. Stir through the sour cream.
4. To serve, whisk the thickened cream together with the vanilla in a stand mixer. Tap the top of the pavlova to break any crust to reveal a sunken centre. If the centre hasn't sunk, just pile the raspberry cream on top. Top the pavlova with the thickened cream, hiding the raspberry cream, and decorate with the fruits.
5. Strain the passionfruit pulp and drizzle the syrup over the top.
Serve as part of Adam Liaw's Christmas seafood spread
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
