Duo of Pastry Puffs
Jubilee Crown Pavlova
| By : |
| Cook Time | 2 Hours and 15 Minutes |
| Servings |
6 Servings
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Ingredients
For the pavlova crown
- 120 g Egg White
- 130 g caster sugar
- 110 g Icing sugar
- 1 tsp White vinegar
For the topping
- 150 ml double cream
- 1 tsp vanilla extract
- 190 g Mixed punnet of blueberries and raspberries
- honey for drizzling as needed
- Edible Gold dust powder as needed
Ingredients
For the pavlova crown
For the topping
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Instructions
- Place the egg whites and vinegar into a very clean metal or glass bowl. Chefs tip: Any grease in your bowl, or rouge bits of yolk in the whites, can stop your egg whites whisking properly.
- Using an electric whisk, whisk the egg whites they can hold a stiff peak as the whisk is removed
- Gradually add the caster sugar and icing sugar a few spoons at a time, whisking on high for about a minute between additions as you go, beat until incorporated
- Press some meringue between your fingers to feel if all the sugar has dissolved into the egg whites. If the mixture is grainy keep whisking
- Cut a circle of baking paper just big enough to fit your Vortex basket. Remove the air fryer tray from the basket and place the baking paper circle on top, securing with a small bit of meringue.
- Spoon the meringue into the baking paper and using a butter or palate knife form the meringue into a fat dome like shape. Smooth the sides, then use a teaspoon to create the fluted crown indents
- Be sure not to make the crown too tall to ensure it doesn’t touch the air frying heating element
- Lower the air frying tray back into the basket and close the drawer.
- Select bake and set the time to 15 minutes and temp to 110° C
- Press cancel, then select bake at 95°C and bake for an additional 2 hours (you will need to reset the timer after 1 hour)
- Leave to cool in the Vortex Air Fryer
- Once the meringue is cooked and the outer shell is firm, place the meringue on a cake stand.
- Whip the double cream and fold in a few squished raspberries and vanilla
- Pile the cream onto the meringue, then finish with berries, a drizzle of honey and gold dust if using
- Serve immediately
Recipe Notes
NOTES: Meringue can be made in advance and stored in an airtight container for 2 days, or in the freezer for 1 month. If using a vortex mini you will need to make two smaller meringues.
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