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Guest Post: Fran from G'Day Souffle featuring Pavlova with Mixed Berries 1

Pavlova with Mixed Berries

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  • Author: Frances Flint
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 4 medium or large egg whites
  • 170 g (3/4 cups) granulated sugar
  • 1 tsp corn flour (corn starch)
  • 1 tsp lemon juice
  • 1 cup cold heavy whipping cream
  • 1Tbsp sugar
  • 2 cups mixed berries (strawberries, blueberries, blackberries, raspberries, etc)

Instructions

  1. Pre-heat oven to 140 C (280 F). Trace a 20 cm wide (8 inch) circle on a piece of parchment paper and set aside (I used a plate to trace around).
  2. Using a stand mixer or hand-held mixer, beat 4 egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form-approximately three minutes total. Fold the corn flour and lemon juice into the egg whites and transfer the mixture onto the parchment paper containing the circle.
  3. Using a spatula, spread the egg white mixture inside the drawn circle, making a well in the center to accommodate the cream and berries later. You can make the sides and edges of your egg white mixture smooth, or feel free to make a few ‘peaks and troughs’ for an interesting texture. Transfer the parchment paper onto a baking sheet, anchoring the 4 corners of the paper underneath with a few small dabs of egg white. Place in the oven and immediately reduce the temperature to 130 C (265F.)
  4. Bake for about 1 hour until the outside of the Pavlova is slightly crisp to the touch. Turn the oven off and let the Pavlova sit inside the oven another one hour to cool, with the oven door closed.
  5. In the meantime, make the creamy filling for the Pavlova. Whip the thickened cream and sugar together at high speed until thick and spreadable. Be careful not to over beat or the mixture will become too ‘buttery.’ Remove the Pavlova from the oven and just before serving, spread the creamy filling over the top of the Pavlova, then add the mixed berries.