Anna Simon is a home cook, recipe developer and TV personality.
She is known for appearing on ‘The Chefs Line’ and ‘Dishing It Up’.
Today she is showing how to make pavlova three ways: TimTam pavlova, Mango pavlova, and Lamington pavlova!
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CHOCOLATE LAMINGTON PAVLOVA
CHOCOLATE MERINGUE BASE
6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
1/4 cream of tartar
1/2 cup finely desiccated coconut
METHOD
Preheat the oven to 180 degrees line a tray with baking paper. Draw 23/25cm (diameter) circle on the paper. Place paper on tray with the pencil side down.
Beat the egg whites until stiff peaks form.
Beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the coconut. Then gently fold everything until the ingredients thoroughly mixed in.
Place a heap of egg white smoothing the sides. Place in the oven, then immediately turn the temperature down to 140°C and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
Strawberry Cream
500G STRAWBERRIES, CUT INTO SMALL PIECES
1/4 CUP SUGAR
1 TBSP WATER
300ml thickened cream
1 teaspoon vanilla bean paste
1 tablespoon icing sugar
Prepare the strawberry jam filling. In a saucepan put the strawberries, sugar and water. Bring to a simmer press the strawberries. Simmer until the mixture is thick, for about 15-20 minutes. Let cool completely before using.
Whilst the stewed strawberries are cooling whip the cream until soft peaks form. And fold through the cooled strawberry mixture.
Dollop on top of the chocolate pav. Sprinkle with fresh cut strawberries and shredded coconut.
TIM TAM PAV
Standard Pavlova
6 Egg whites
1½ cups Caster Sugar
¼ tsp Cream of Tartar
Pavlova
Preheat oven to 130°C
Line a baking tray with baking paper and draw a 23cm circle on the paper. Turn the paper over, with the circle facing down.
In the bowl of an electric mixer, beat egg whites and cream of tartar on medium speed, until soft peaks form
Gradually add sugar, Once all the sugar has been incorporated, keep mixing until meringue is smooth and glossy. Should take about 8-10 minutes.
Bake for 80-90 minutes, until firm. Do not open the door while baking.
Once cooked, turn oven off and leave pavlova to completely cool inside the oven.
Vanilla Cream
300 ml Cream
¼ tsp Vanilla bean paste
2 tbsp Caster Sugar
Vanilla Cream for Tim Tam Pav
Mix cream, vanilla and sugar and beat until stiff.
Smash biscuits of Tim Tam (flavour of choice I used dark, white and standard) fold into cream. Gently spread cream on top of pavlova and add some more crushed Tim Tams on top
Vanilla Cream for Mango Pav
Mix cream, vanilla and sugar and beat until stiff.
Cut thin slices of mango and roll until it forms a rose. Place each mango rose until the top of the Pav is filled with roses. Sprinkle with blue berries.