Why not make your own stunning pavlova’s from scratch, you’ll be amazed at how easy our Mrs Whippy Pavlova recipe is.
As a result, this recipe allows you to make your own flavoured pavlovas, by using our delicious range of Sugar and Crumbs Natural Flavoured Icing Sugar.
What is Pavlova ?
In fact, Pavlova is a meringue-based dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Once your pavlova and has completely cooled. It can be kept in the fridge for up to 2 days.
In addition, you can also make a variety of different flavoured pavlovas by using our amazing range of Natural Flavoured Icing Sugars!
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
Furthermore, we would like to take this opportunity 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 also used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova. Please click here Mrs Whippy Nifty Nozzle.
1/2 Teaspoon White Wine Vinegar
100g (3 1/2 oz) Approx 3 Egg Whites Large
1 Teaspoon of Cornflour
50g (1 3/4 oz) Sugar and Crumbs Black Cherry Icing Sugar, any flavour of your choice or you can use plain caster sugar
300g (10 1/2 oz) Cherries or fruits of your choice
50g (1 3/4 oz) Caster Sugar
300ml Double Cream
25g (3/4 oz) Sugar and Crumbs Black Cherry Icing Sugar (Optional)
8 Cherries or fruits of your choice for decoration
Preheat the oven to 120 C, 250 F, Gas mark 1/2.
To Make 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 2×4 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.
To Make the Compote:
1. Meanwhile, 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.
2. Remove the chopped fruit then continue to simmer the remaining compote until it reduces and you are left with 2-3 tablespoons of compote.
3. After that leave to cool.
To Make the Cream:
1. 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.
2. Most importantly, clean the same Mrs Whippy Nozzle, that was used to pipe the Pavlova. Repeat step 7 in making the Pavlova. Then add in the cream and pipe on top of the meringue the same way as before with a good height.
3. Finally add a drizzle of compote and a cherry to each serving.
Once cooled, place in the fridge for up to 2 days.