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We all know that Pavlova is the ultimate Christmas essential dessert.
We all know that Pavlova is the ultimate Christmas essential dessert, but have you tried mixing it up a little? Give your Pavlova a fun twist this year with these three creative recipes.
Our meringue Christmas wreath pavlova is topped with honey and lemon thyme poached stone fruit and dollops of delicate chamomile-infused cream
The tropical pavlova is the perfect combination of crispy, crunchy shell with soft, pillowy interiors, all with surprising hits of Chinese 5 spice, topped with fresh seasonal mango and pineapple, and toasted coconut chips.
Our last recipe is one that everyone is sure to love! Christmas Tree Meringues! Get everyone involved in decorating these festive treats and see the creative sparks fly!
Because it can be a little fickle, here are our top tips for perfecting your pavlova:
- Separate your eggs while they are cold and then allow your whites to come to room temperature – 30 minutes will do! Chilled eggs are far easier to separate as the whites are firmer when cold. Room-temperature whites will whisk and form peaks faster and result in greater volume.
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Avoid fats! Plastic bowls notoriously hold fats, even when clean. Use a metal or glass bowl. Dab a paper towel with vinegar to wipe over your mixing bowl and whisk attachment to remove any hidden grease.
- Batches makes perfect(ish); Crack eggs on a flat surface (not on the edge of a bowl). This reduces the chances of piercing the yolk with eggshell shards or the sharp edge you’re cracking it on. It is also best to separate eggs individually into a small bowl before adding to your mixing bowl. This way, if a yolk breaks, you’ll have only contaminated one white, rather than the whole batch.
- While we're talking about shells, if you happen to get a stray piece in your egg whites, resist the temptation to plunge your fingers in there to fish it out. Use another eggshell to scoop it out. Broken eggshell is better at breaking the surface tension.
Honey Stone Fruit with Chamomile Cream
Ingredients :
-
500ml whipping cream
-
4 chamomile tea bags
-
6 egg whites
-
1/2 tsp cream of tartar
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330g white or caster sugar
-
3/4 tsp cornflour
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3/4 tsp white wine vinegar
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125g honey
-
100g sugar
-
500ml water
- 1 bunch lemon thyme (approx 10g)
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4 stone fruit (we used 2 apricots and 2 white peaches)
- Place cream and chamomile tea bags in a jar and refrigerate overnight.
- Preheat oven to 160°C and line an oven tray. Draw a 15cm-diameter circle on the baking paper then flip it over so the outline is face down.
- Place the egg whites and cream of tartar in a large bowl or stand mixer bowl. Use whisk attachment on medium-high speed and whisk to soft peaks.
- While whisk is still running, gradually add sugar. Continue whisking until sugar is well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy, sugar has dissolved and firm peaks have formed.
- Add the cornflour and whisk until combined, then whisk in the white vinegar.
- Use 2 large spoons to spoon dollops of meringue onto oven tray to create a wreath shape.
- Reduce oven temperature to 110°C and bake for 40 minutes. Turn tray around and bake for a further 40 minutes. Turn off the oven and leave to cool, with door ajar, for at least 1-2 hours. The pavlova is ready when it easily lifts off the baking paper without sticking.
- While the pavlova is baking prepare the toppings! Add honey, sugar, water and thyme to a saucepan over medium-high heat. Simmer until sugar and honey and dissolved. Remove from heat.
- Halve, wedge or slice stone fruit. Place in syrup and set aside.
- Strain tea from cream. Add strained cream to a large bowl or stand mixer bowl. Use whisk attachment on medium-high speed until firm peaks form.
- To assemble pavlova, place on a large platter or serving tray. Spoon stone fruit and syrup onto pavlova. Dollop on cream. Garnish with lemon thyme.
- Cream can be steeped with chamomile up to 3 days in advance. This will give you a fuller flavour. Ensure to keep the cream refrigerated in a sealed container or jar.
- Any leftover syrup can be refrigerated in a sealed container or jar. Use it to poach other fruits, use as a drink mixer, or drizzle over ice cream.
Want to make this at home? We used Free-Range Eggs, Apricots and Bannister Downs Whipping Cream from the Dinner Twist Marketplace.
Tropical Pavlova with Chinese 5 Spice
Ingredients:
- 1 pineapple
-
8 egg whites
-
1/2 tsp cream of tartar
-
440g sugar
-
1 tsp cornflour
- 1 tsp Chinese 5 spice
-
1 tsp white wine vinegar
- 40g coconut chips
- 2 mangos
- 500ml whipping cream
Method:
- To make dehydrated pineapple garnish preheat oven to 120°C and line an oven tray. Remove skin from pineapple. Use a mandolin or sharp knife to thinly slice half the pineapple. Spread evenly on oven tray. Bake for 40 minutes until pineapple curls up around the edges. Remove pineapple from oven tray to cool.
- Increase oven to 160°C and reline oven tray. Draw a 15cm-diameter circle on the baking paper then flip it over so the outline is face down.
- Place the egg whites and cream of tartar in a large bowl or stand mixer bowl. Use whisk attachment on medium-high speed and whisk to soft peaks.
- While whisk is still running, gradually add sugar. Continue whisking until sugar is well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy, sugar has dissolved and firm peaks have formed.
- Add the cornflour and Chines 5 spice. Whisk until combined, then whisk in the white vinegar.
- Spoon meringue into the circle on baking paper.
- Reduce oven temperature to 110°C and bake for 1 hour. Turn tray around and bake for a further 1 hour. Turn off the oven and leave to cool, with door ajar, for at least 1 1/2-2 hours. The pavlova is ready when it easily lifts off the baking paper without sticking.
- Toast coconut chips in a dry frypan over medium heat until golden. Remove from the pan.
- Add cream to a large bowl or stand mixer bowl. Use whisk attachment on medium-high speed until firm peaks form.
- Slice mango and remaining pineapple.
- To assemble transfer pavlova to a large plate or serving platter. Spread cream over pavlova. Add fresh mango and pineapple. Garnish with toasted coconut and dehydrated pineapple.
Cooking notes:
- You can skip the dehydrated pineapple garnish if desired.
- Substitute Chinese 5 spice with ground cinnamon, ground star anise and ground clove.
- Use leftover egg yolks to make pineapple curd. Pineapple curd can be used to replace cream, mix into whipped cream or dollop on top.
- For extra toppings or substitutes, use lime zest, passionfruit pulp, dried mango, or crystallised ginger.
- Want to make your life really simple? Skip making the pavlova base and purchase a pavlova base from our Market Place. Add Chinese 5 spice to the cream for extra flavour.
- For a dairy-free alternative, substitute cream with CoCoMe Vanilla Coconut Yoghurt.
Want to make this at home? We used Pineapple, Mangos and Global Spices Chinese 5 Spice from the Dinner Twist Marketplace.
Christmas Trees Meringues
Ingredients:
-
8 egg whites
-
1/2 tsp cream of tartar
-
440g sugar
-
1 tsp cornflour
-
1 tsp white wine vinegar
- to decorate: cherries, chocolate gems, cocoa powder
Method:
- Preheat oven to 160°C and line 2 oven trays.
- Place the egg whites and cream of tartar in a large bowl or stand mixer bowl. Use whisk attachment on medium-high speed and whisk to soft peaks.
- While whisk is still running, gradually add sugar. Continue whisking until sugar is well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy, sugar has dissolved and firm peaks have formed.
- Add the cornflour and whisk until combined, then whisk in the white vinegar.
- To achieve the Christmas tree shape, we printed of a piece of paper with 3 different size Christmas tree templates, slid it under the baking paper on the oven tray, filled a piping bag with a star-shaped nozzle with meringue and piped meringue over the shape. Reserve 1 tbsp of meringue for step 7. Follow the link to see how we did it.
- Reduce oven temperature to 110°C and bake for 40 minutes. Turn tray around and bake for a further 1 hour. Turn off the oven and leave to cool, with door ajar, for at least 1-2 hours. The meringues are ready when they easily lift off the baking paper without sticking.
- Dust Christmas trees with cocoa powder. Use reserve meringue as an adhesive to attach chocolate gems and cherries to your Christmas trees.
Cooking notes:
- For extra fun, add food colour to your meringues. Start with 1/4 tsp and add more in small increments.
- You could use a cookie cutter as a guide, draw the shape directly onto the baking paper (remember to flip it over so it is pen-side down), or create your own shapes!
Want to make this at home? We used Cherries, Organic Times Little Gems Organic Sugar Coated Choc Drops and Community Co White Wine Vinegar from the Dinner Twist Marketplace.
