Jolly good day, chaps! For the past couple of years, I've been hooked on the Great British Bake Off. And since I found out I'm 52% British, it only makes sense it's a natural bloody obsession! Well, unbeknownst to me, my daughter Adrianna and her fella Chris have been watching Hell's Kitchen with the bleedin' Gordon Ramsay. Adrianna decided she fancied a crack at making a classic Beef Wellington. So, what did we do? We planned a proper British-themed dinner, didn't we? Adrianna made us a beautiful and savoury Beef Wellington. I made a Pavlova. Need I say more? The whole dinner was bloody brilliant!
A few months later, when Adrianna's 25th birthday rolled around, she requested another Pavlova. Of course, I was happy to oblige. It was just as ace as always and bloody gorgeous.
Happy 25th, Adrianna! We love you so much! Cheers!
EQUIPMENT
Stand Mixer or Hand Mixer
Large Mixing Bowl (glass preferred, but not necessary)
Baking Sheet
Parchment Paper cut to the size of the baking sheet
Paper Towel
12 in diameter Bowl or Plate
Small Bowl x 2
Spoon
INGREDIENTS
Meringue
4 Large Egg Whites (must be room temperature)
1 cup Sugar
1 1/2 tsp Cornstarch
1 1/2 tsp vinegar or lemon juice, plus extra cleaning the bowl
1 tsp of Vanilla Extract
Topping
1 1/2 cups Heavy Cream or Whipping Cream, cold
1/4 cup Sugar
2 to 3 lbs of berries, such as:
- 1 lb Strawberries, hulled and quartered
- 1 lb Blueberries
- 1 lb Raspberries
INSTRUCTIONS
Meringue
Step 1: Pre-heat oven to 300 degrees F. Move rack to the middle of the oven.
Step 2: Using a pencil, trace a circle on the middle of parchment paper about 12 in in diameter. You can us a plate or a bowl to make a perfect circle.
Step 3: Using either a paper towel damp with lemon juice or vinegar, wipe the inside of the mixing bowel you plan to use. This step will ensure that your egg whites set up well. Discard paper towel.
Step 4: One at a time, crack the egg leaving the egg white a small bowl. Discard the yolk or save for later to make a curd maybe! Add the egg white to the mixing bowl. Proceed with the remaining eggs ONE AT A TIME. Any small bit of yolk will prevent the meringue from setting up.
Step 5: With the mixer on high, beat the eggs until they increase in volume and become thick.
Step 6: Using a spoon, begin adding sugar one spoonful at a time until all the sugar has been incorporated and meringue is stiff and shinny.
Step 7: Using a clean finger, rub a small amount of meringue between your fingers. If it feels gritty or sandy the sugar has not yet dissolved. Continue mixing on high until the meringue is smooth.
Step 8: In a small bowl, mix together cornstarch and vinegar (or lemon juice). Add to meringue.
Step 9: Add vanilla and continue mixing until fully incorporated.
Step 10: Place the parchment paper face down (so the pencil does not bleed into the meringue) onto the baking sheet. You should be able to see the circle through the paper.
Tip: Dab meringue in each corner of the baking sheet to anchor the parchment paper to the baking sheet.
Step 11: Using a spatula, spread the meringue onto parchment paper using the circle as a guide. The meringue should be an inch high, at minimum. Using a spoon, begin creating a wide well half inch deep, where the whipped topping and fruit will sit.
Step 12: Bake meringue for 1 hour or until firm to the touch.
Step 13: When done, DO NOT remove from oven. Turn oven off and, using a wooden spoon, prop oven door open and leave for 1 hour.
Topping
Step 1: Add cream and sugar to mixing bowl, and beat on high until cream has thickened. You can whip it to a thick cream consistency or to a traditional whipped cream consistency. Your choice.
Step 2: Prepare fruit of your choice, as needed.
Assembly
Step 1: Remove the meringue from the oven and let cool for 30 min or so.
Step 2: CAREFULLY move to your serving dish. The parchment may stick to the bottom of the meringue. If so, gently pull it away. Patience is key. I like to use two large spatulas to move it from the parchment paper to the serving dish. If the meringue is cracked, don't worry, it give is it character!
Step 3: When the meringue has cooled completely, it is time to assemble! In the well of the meringue, add the cream in an even layer.
Step 4: Top the cream with berried of your choice. You can dust with powdered sugar or add sprigs of mint for decoration. Serve immediately.
Tip: If storing overnight, store in an airtight container
Tip: Serve using a serrated knife and pie server.
This is as delicious as it is beautiful! And guests will be impressed and not even realize just how easy it is make. Makes a great holiday dessert as well!
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