Mrs Whippy Pavlova

Mrs Whippy Summer Pavlova.1

Mrs Whippy Pavlova

 

We would like to thank Every Nook & Cranny who gave use permission to use their recipe. We have chosen to adapt this recipe to use our Sugar and Crumbs Natural Flavoured Icing Sugars. Every Nook & Cranny used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova.

 

 

 

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Mrs Whippy Pavlova

Mrs Whippy Pavlova

By April 16, 2018

Mrs Whippy Pavlova

We would like to thank Every Nook & Cranny who gave use permission for the use of their recipe. We have chosen to adapt this recipe to use our Sugar and Crumbs Natural Flavoured Icing Sugars. Every Nook & Cranny used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova.

Ingredients

Instructions

Mrs Whippy Pavlova

1. Preheat the oven to 120 C, 250 F, Gas mark 1/2.

For the Pavlova:

1. Start by wiping out your bowl and whisk with a piece of damp kitchen paper with a little lemon juice to remove any traces of grease.  Line a baking tray with parchment paper.

2. Whisk the egg whites in the mixing bowl on a medium setting until they form soft peaks.

3. Mix the Sugar and Crumbs Cherry Natural Flavoured Icing Sugar (or any flavour of your choice) and caster sugar together in a bowl.

4. Then with the mixer still on a medium speed begin to add 1 teaspoon of the sugar mixture at a time.  Move up to high speed once all the sugar has been added.

5. Turn off after a few minutes.  Take a little meringue between your fingers and check if there is any grains of sugar. If there is keep mixing for another minute until it feels smooth.

6. Add in the vinegar and cornflour and combine in the mixer for a minute.

7. Take a piping bag and snip off about 1 inch from the tip and insert the Mrs Whippy Nozzle. Make sure the nozzle cuts are visable on the outside of the bag. Fill the piping bag with half of the meringue mix.

8. Pipe the meringue onto the parchment paper in a 2x4 arrangement. Make sure you leave a little gap between them as they will expand.  Pipe by using the nozzle vertically and squeezing. Lifting up slightly to get the height.

9. Fill in the centres with extra meringue to close the gaps a little.

10. Bake in the oven for 1 hour and 15 minutes.

11. Once the time is up leave in the oven with the door open to cool completely.  The meringue is cooked when it can be lifted and has a crispy bottom.

Compote:

12. Add the sliced cherries to a pan with 1 tablespoon of water and 50g caster sugar. Bring to the boil and then leave to simmer for 5 mins.

13. Remove the chopped fruit then continue to simmer the remaining compote until it reduces and you are left with 2-3 tablespoons of compote.

14. Leave to cool.

To make the cream:

15. Whip the cream with a whisk in a clean mixer until it whips up to soft peaks. Be careful to not over whip. If you do, add a little cream and it should come back. Stir in the icing sugar.

16. Use the same Mrs Whippy Nozzle as before, cleaned out. Add in the cream and pipe on top of the meringue the same way as before with a good height.

17. Add a drizzle of compote and a cherry to each serving.

Place in the fridge for up to 2 days.

Credits:Every Nook & Cranny

We would like to thank Every Nook & Cranny who gave use permission for the use of their recipe. We have chosen to adapt this recipe to use our flavoured icing sugars. Every Nook & Cranny used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova.  

Mrs Whippy Pavlova

 

We would like to thank Every Nook & Cranny who gave use permission to use their recipe. We have chosen to adapt this recipe to use our Sugar and Crumbs Natural Flavoured Icing Sugars. Every Nook & Cranny used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova.

 

 

 

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