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Persian Pavlova (Deconstructed)


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Ingredients

10 portion(s)

Pavlova

  • 225 grams Egg Whites at room temp, (from about 8 eggs)
  • 330 grams icing sugar, (6 seconds/speed 9)
  • 1 pinch cream of tartar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla essence

Topping

  • 600 grams Pouring Cream, (full fat whipping cream)
  • 2 tablespoons Orange Blossom Water, (available at some deli's)
  • 1 pomegranate
  • 250 grams strawberries, quartered
  • 200 grams blueberries, fresh or frozen
  • stoneless cherries in syrup, sometimes smaller cherries in thick syrup are available at deli's. These are delicious, but the larger ones in the can or larger jar are fine too
  • 6 passionfruit, pulp only
  • 50 grams pistachios, chopped
  • Orange Blossom Water, to Sprinkle
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Pavlova
  1. 1. Preheat oven to 150 degrees


    2. Thoroughly clean your bowl and butterfly with vinegar and water, then dry


    3. Insert butterfly and add egg whites and cream of tartare


    4. Beat for 10 minutes/37 degrees/speed 4/MC off


    5. After 5 minutes when the egg whites have become smooth and fluffy, reduce to speed 3 and slowly add sugar in spoonfuls through the lid


    6. Just before the 5 minutes is finished, reduce to speed 2.5 and add vinegar and vanilla


    7. When finished, spread the pavlova mixture onto a lined baking tray in a long log shape, or two if this is easier


    8. Place in preheated oven and reduce temp to 120 degrees. Bake for 1 hour, 20 minutes, then turn oven off and leave to cool


     

  2. Topping
  3. 1. Clean and dry bowl


    2. Insert butterfly and add cream, then whip for 1 minute/speed 4, checking to make sure the cream is not over whipped


    3. Towards the end, add 2 TS of orange blossom water so that it is stirred through the cream


    4. Break pavlova into chunks then start to layer onto the platter with allother topping ingredients as follows:


    - place chunks of pavlova on the platter randomly (use 1/2 of the pavlova)


    - dollop 1/2 of the cream in spoonfuls between the pavlova


    - alternately sprinkle the remaining fruit ingredients over and around the pavlova and cream


    - repeat this process with the pavlova, cream and fruit, but reserve a little of the passionfruit and pomegranate for the top layer


    - To finish, sprinkle with passionfruit and pomegranate, then drizzle with cherry syrup and any remaining pomegranate juice


    - Sprinke with pistachios, then use your fingers to sprinkle on a little orange blossom water

10

Accessories you need

11

Tip

- Try  to keep some of the crispy outer shell for the top when you are assembling

- You can use your Thermomix to deseed your pomegranate.Watch this Thermomix YouTube video:

//www.youtube.com/watch?v=hwueEQotfHk


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Is this pavolova soft like marshmellow on the...

    Submitted by Mdangelo on 5. January 2017 - 08:09.

    Is this pavolova soft like marshmellow on the inside?

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