- 8 egg whites
- 360 g white sugar
- 1/4 tsp cream of tartar
- 1 tsp Vanilla Bean Paste
- 1 tsp vinegar, white
- 250 g Milk
- 250 g cream
- 150 g sugar
- 2 egg yolks
- 1 tsp Vanilla Bean Paste
- 100 g sugar
- 250g frozen raspberries
- 1 egg white
- 3 trays of ice cubes
- liquid to assist if needed
- whipping cream for topping
- frozen raspberries
- pistachios, shelled and unsalted
- Silver cachous
- pink and white mini marshmallows
- to taste rosewater essence
Place all ingredients for the Vanilla Ice-cream into the TM bowl and cook for 5 minutes at 80 degrees, speed 4.
Place mixture into a bowl and freeze until firm. Remove from freezer, scoop into pieces back into the TM bowl and mix for 20-30 seconds on speed 9, until rechurned and return to freezer.
I needed to make a second batch of this ice cream - one fo each layer. You may or may not need this depending on the sixe of your tin. I used a basic round cake tin. Would work just as well I think in a loaf style tin.
Preheat oven to 150 degrees. Weigh sugar into Thermomix bowl and process on speed 9 for 2 minutes. Set sugar aside. Thoroughly clean and dry the Thermomix bowl. Flick speed to 10 to make sure any water is cleared out of the bowl.
Add butterfly to the bowl, along with egg whites and cream of tartar. Process for 12 minutes, MC off, 50 degrees, speed 4. After 5 minutes the egg whites should be forming soft peaks. After this 5 minutes with 7 minutes remaining, reduce to speed 3 and add in the sugar spoon by spoon, taking at least 5 minutes to add all the sugar. With one minute left add the vanilla and vinegar.
On a piece of baking paper (on a tray) mark out a circle (or whatever shape your tin is with meringue) You will need 4 flat meringue shapes. Bake for 40-50 minutes, but turn the temp down to 120 degrees after the first 10 minutes, until slightly crisp. Repeat with remaining meringue circles. Leave aside to cool completely.Meringue recipe used - originally found here - //thermodelights.com.au/2013/01/30/pavlova-in-the-thermomix/
Place sugar into TM bowl and mill for 10 seconds, speed 9
Add frozen raspberries and egg white (I also added a tsp of liquid glucose here too) and blend for 10 seconds speed 5.
Add ice one tray at a time. Using the spatula to assist, blend on speed 10 until ice and fruit is incorporated. I needed to add a little water here too, to get a nice churn happening.
Begin with a layer of meringue in the bottom of your chosen tin. Top with a layer of Vanilla ice cream – around 1-2 cm depth. Top with 2nd layer of meringue followed by a layer of raspberry sorbet. Top with 3rd layer of meringue, followed by another layer of vanilla ice cream. Top with 4th layer of meringue and pop in the freezer to set for 24 hours or at least overnight.
This melts quickly so you really need to work quickly, or even freeze in between working on the layers.
Top with whipped cream (mixed with a little rosewater to taste), frozen raspberries, chopped pistachios, silver cachous and mini marshmallows. A great summer Christmas dessert!! Makes something a little different from the traditional Pavlova.
2-3 days prior to serving - Vanilla Ice-cream layer
1-2 days prior to serving - Meringue Layer
1-2 days prior to serving - Raspberry Sorbet layer
Assembling and Decoration
Accessories you need
Cake can be prepared far in advance - Ideally must be started at least 2 days prior than needed.
Is very sweet - sugar can probably be cut down. I will attempt this next time.
Will probably be easier to style/cut/serve in a loaf style tin.
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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