Ingredients
12 portion(s)
Raspberry coulis
- 200 g fresh or frozen raspberries
- 100 g caster sugar
- 20 g lemon juice
Pavlova
- 330 g white sugar
- 250 g egg whites, (approx. 8 egg whites), room temperature
- 1 pinch cream of tartar
- 1 tsp white vinegar
- 1 tsp natural vanilla extract
- 2 tbsp cornflour
Raspberry cream
- 600 g pouring (whipping) cream
- 20 g frozen raspberries, thawed and well-drained
- 500 g Fresh mixed berries, for garnishing
-
6
5h 30min
Preparation 4h 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
Recipe's preparation
1. Place all coulis ingredients into mixing bowl and cook 4 min/90°C/speed 4. Transfer into a bowl, cover with plastic wrap and place into refrigerator. Clean and dry mixing bowl.
Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.
Place 200 g of the white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl and set aside.
Place remaining 130 g white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.
Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 min/37°C/speed 3.5, without measuring cup.
With butterfly whisk still in place, mix 5 min/37°C/speed 3, slowly adding reserved sugar through hole in mixing bowl lid 1 spoon at a time until well combined.
With butterfly whisk still in place, mix 40 sec/speed 3, adding vinegar, vanilla and cornflour through hole in mixing bowl lid until combined.
Spoon mixture into traced circle guides to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).
Turn oven off and leave pavlova discs to cool completely in the oven with the oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.
Re-insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching cream carefully through hole in mixing bowl lid.
Add raspberries and mix 10-20 sec/speed 2, or until just combined.
To assemble pavlova stack, place 1 of the discs onto a serving platter. Top disc with half of the raspberry cream, then decorate with half of the fresh mixed berries and drizzle with 1-2 tablespoons of the reserved coulis. Place remaining pavlova disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis. Serve immediately.
Raspberry coulis
Pavlova
Raspberry cream
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
You can make the pavlova discs up to 2 days in advance. Once completely cooled at the end of step 9, transfer to a sealable storage container and store in a cool, dry place.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commenttaniazalisz: This is a great Pav! We are glad you...
taniazalisz: This is a great Pav! We are glad you loved it too.
Thermomix Head Office
Great recipe! Pav came out perfect and was a hit!...
Great recipe! Pav came out perfect and was a hit! I did learn that I should only use fresh eggs. I used eggwhites that I had in the freezer and it did not fluff up at all. Lesson learnt there!!
Lnewton: For best results, we mill the sugar in...
Lnewton: For best results, we mill the sugar in 200g batches maximum.
Thermomix Head Office
I don't understand why no one else has asked why...
I don't understand why no one else has asked why the sugar is split into two - first process 200g and then process 130g. The pavlova recipes on Cookidoo also split the sugar which then goes into the same bowl? Please explain.
Rosbar:I was thinking the same thing. Did you have...
Rosbar:I was thinking the same thing. Did you have any lucky making one whole by any chance?
Great Recipe. My first time making Pavlova and it...
Great Recipe. My first time making Pavlova and it was a hit! I also strained the seeds of the coulis and left out the raspberries in the cream. Will definitely make it again. I didn't cool it in the oven overnight because I had to use the oven. Only left it in for 30mins and transferred it to a insulated bag to continue cooling. Still turnout great.
will spray the baking paper the next time because it was a bit sticky when trying to serve.
Very tasty. I strained the seeds out of the coulis...
Very tasty. I strained the seeds out of the coulis to make it more smooth and was delicious. The only fail was the pav itself, it seemed to be too runny once the vanilla essence was added and it never recovered from there, just a flat pancake of a pav but still tasted good, will make sure the eggs are a bit more whipped next time before adding the vanilla.
This is a great recipe! I have made it three times...
This is a great recipe! I have made it three times now - to ensure they turn out perfectly you must clean your thermomix bowl thoroughly before you start (vinegar, egg shells and lemon/lemon rind for 5mins at 100C) and make sure your eggs are room temp. Also spray the baking paper so it doesn't stick to the bottom when you are trying to assemble. Perfect pav every time!
Thermomix in Australia: it's ok, I had a go anyway...
Thermomix in Australia: it's ok, I had a go anyway and turned out great 😊
Barbara14:...
Barbara14:
Hi Barbara - many of the comments on this thread are from several years ago. If you let us know which questions you have, we'd be happy to help you out.
Thanks
Thermomix Head Office
I'd love to make this but would love answers to...
I'd love to make this but would love answers to some of the questions people have asked. Why are there no answers?
Adding sugar to meringue/pavlova is NOT necessary....
Adding sugar to meringue/pavlova is NOT necessary.
My husband father was an international chef and so he learnt from his Dad how to cook. Without the sugar the pavlova can than be eaten by diabetics. The toppings/fillings are all the sweetness that is required.
Perfect pavlova and I use the coulis and cream for...
Perfect pavlova and I use the coulis and cream for other desserts.
I’ve never made a pavlova before and this one...
I’ve never made a pavlova before and this one made me look like some kind of expert! It looked amazing and tasted as good as it looked! Topped off our lovely Christmas lunch.
I subbed the raspberries for strawberries in both...
I subbed the raspberries for strawberries in both the coulis and the cream and it was perfect, will absolutely do again.
Rural aussie:hi. When you made them into little or...
Rural aussie:hi. When you made them into little or individual pavs did u have to adjust the timings? I intend to make small ones this xmas
This pavlova turned out beautifully, it wasn't too...
This pavlova turned out beautifully, it wasn't too sweet like normal pavlova and everybody raved about it. Thank you.
I have had great success with this recipe. I made...
I have had great success with this recipe. I made it at Christmas and stacked them to make a Christmas tree, looked great, lots of good comments. I have also made it into little individual pav’s for eating at parties.
Lisacolquhoun:...
Lisacolquhoun:
someone tried toasted pine nuts for this reason see above
First ever pavlova I have made and it was amazing....
First ever pavlova I have made and it was amazing. Huge hit with my friends. So easy!
Awesome!
Awesome!
First time I’ve made a pavlova and it was...
First time I’ve made a pavlova and it was perfect! I changed the sugar to natvia (stevia) and it was brilliant!
Thank you so much.
I made these exactly to recipe and they looked...
I made these exactly to recipe and they looked great as I turned the oven off (I looked through the door and didn't open the door). This morning when I went to take them out, they had gone flat and have what looks like little bubbles/lumps on the surface. Any idea what could have gone wrong?
Great recipe. Thanks, these look fantastic.
Great recipe. Thanks, these look fantastic.
The most amazing pavlova recipe. A big hit every...
The most amazing pavlova recipe. A big hit every time that I've made it!!
This is seriously the best pavlova recipe EVER
This is seriously the best pavlova recipe EVER
Perfect recipe! I made the caulis with the mango,...
Perfect recipe! I made the caulis with the mango, and used strawberries in the cream - and decorated with mango, strawberry, kiwi fruit and blueberries. It's gorgeous!
Having never made pavlova before I was very...
Having never made pavlova before I was very hesitant to make this but turned out perfect!!! Does anyone know if you can make a whole one instead of 2 seperate ones?
Can you use store bought icing sugar - the pure...
Can you use store bought icing sugar - the pure kind, not the icing sugar mixture - insetad of milling your sugar? will it still wokr?
first time pavlova maker and
first time pavlova maker and it was so simple and easy, everyone loved it and came back for 2nds
Thanks for this recipe! Made
Thanks for this recipe! Made it yesterday and it won best tasting cake at a competition between a group of friends, plastic trophy and everything !!
Have made this twice and it
Have made this twice and it turned out perfect both times!
Awesome. we will probably
Awesome.
we will probably make this for xmas dinner too.
Came out great, cheers
Came out great, cheers
absolutely simple and
absolutely simple and stunning - masterchef eat your heart out! thank you
Fantastic! Was an absolute
Fantastic! Was an absolute hit with the family. I've also posted it to my Thermie FB page, here's the link:
https://www.facebook.com/thermodipity/posts/241359786202484:0
My 9 Year old son wanted this
My 9 Year old son wanted this for his birthday cake, and i never even got a slice! it went down an absolute treat - moving this into my tried and trusted collection!
Very easy, worked perfectly.
Very easy, worked perfectly. Made for my husbands birthday - "best pavlova I've ever had"!!
Loved this recipe - was very
Loved this recipe - was very easy to follow and the pav turned out a treat
Wow...Fabulous pav. Lovely
Wow...Fabulous pav. Lovely chewy marshmallow and crispy shell. Absolutely delicious
Loved this ... Made it for
Loved this ... Made it for Christmas eve, everyone raved about the Pav. Thank you for an amazing recipe
Easy and perfect recipe!!!
Easy and perfect recipe!!! Made the discs at home then dressed the pavlova at our christmas dinner just before serving and poured the raspberry coulis over the pavlova in front of quests for that wow effect it Was a massive hit,perfect chewy and fluffy consistancy. Have made this two times now and both times were spot on
I have made this twice and
I have made this twice and have had rave reviews both times. Love it and it was amazingly easy to do
Worked well, make sure your
Worked well, make sure your Bowl is clean and no yolk and you will shine.
i broke off the top and then piled that on the stack and on top as decoration.
perfect!
if it doesn't work your bowl isnt clean or you didn't separate the eggs correctly. thats the hard part.
I made this pavlova for
I made this pavlova for Christmas, it was really easy to make, turned out perfectly, and was a huge success with my family!
Yuuuumm! This was tremendous!
Yuuuumm! This was tremendous! First time I've ever made pavlova. Was really easy. Meringue was perfect; crispy on the outside, marshmallowy in the centre. Not too sweet. I put mango and nectarines on the top instead of the berries. Delicious. Will for sure make again.
I couldn't be bothered with the whole leaving the meringue in the oven overnight, so I just took it out after the specified cooking time and let it cool for a couple of hours.
This was a real hit, very
This was a real hit, very easy to make and extremely yummy.
Well, this was a complete
Well, this was a complete fail for me and I'm so upset and disappointed. The meringue looked perfect out of the Thermomix but the cooking instructions didn't work - I was left with 2 undercooked, soft and soggy meringues which I binned this morning. I detest wasting ingredients and 8 eggs is a lot to waste. I haven't cooked pavlova before so didn't know what to look for at the end of the cooking time. The meringues looked the part so I turned the oven off and left the meringues to cool overnight as instructed, so I don't know what went wrong. Off to Woolies to buy a ready made pav to use up the very expensive fruit...
Love my Thermie
Can you use fresh
Can you use fresh raspberries for the raspberry cream?
Can you use Nativa sugar to replace the castor and the white sugar?
Would I be able to substitute the white vinegar for apple cider vinegar?
And lastly can you make this all the day before and assemble it the day you need it?
Hi Gingekit, Yes yo are meant
Hi Gingekit, Yes yo are meant to whisk egg whites frst for 5 mins until they are of a consistency where if you tip the bowl upside down it wont fall out - then add the sugar slowly for the next 5 mins of whisking. Hope it still turned out for you anyway.