Australian Desserts > Pavlovas > Brandy Snap Pavlovas

Brandy Snap and Raspberry Pavlova Recipe

Ingredients with Measurements:
- 4 egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup brandy
- 1/4 cup water
- 1/4 cup granulated sugar
- 8-10 brandy snaps

Special equipment needed:
- Electric mixer
- Piping bag with a star tip

Step-by-step instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.

3. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until the mixture is thick and glossy.

4. Add the white vinegar, cornflour, and vanilla extract to the egg white mixture and gently fold them in.

5. Spoon the mixture onto the prepared baking sheet, forming a large circle with a slight indentation in the center.

6. Bake the pavlova for 1 hour or until the outside is crisp and the inside is soft.

7. Remove the pavlova from the oven and let it cool completely.

8. In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. In a small saucepan, combine the brandy, water, and granulated sugar. Heat the mixture over medium heat, stirring until the sugar dissolves.

10. Add the fresh raspberries to the brandy mixture and stir gently until the raspberries are coated.

11. To assemble the pavlova, place the brandy snaps around the edge of the pavlova.

12. Spoon the whipped cream into the center of the pavlova.

13. Spoon the brandy-soaked raspberries over the whipped cream.

14. Serve immediately.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- Serves 8-10

Nutritional information:
- Calories per serving: 280
- Total fat: 15g
- Saturated fat: 9g
- Cholesterol: 55mg
- Sodium: 40mg
- Total carbohydrates: 33g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 3g

Substitutions for ingredients:
- You can substitute strawberries or blackberries for the raspberries.
- You can substitute rum or cognac for the brandy.

Variations:
- You can add sliced bananas or kiwi fruit to the pavlova.
- You can sprinkle chopped nuts or grated chocolate over the whipped cream.

Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a piping bag with a star tip to pipe the whipped cream onto the pavlova.
- Store any leftover pavlova in an airtight container in the refrigerator.

Storage instructions:
- Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- The pavlova is best served fresh, but you can reheat it in the oven at 300°F (150°C) for 5-10 minutes to crisp up the outside.

Presentation ideas:
- Serve the pavlova on a large platter or cake stand.
- Garnish with fresh raspberries and mint leaves.

Garnishes:
- Fresh raspberries
- Mint leaves

Pairings:
- Serve with a glass of champagne or sparkling wine.

Suggested side dishes:
- Fresh fruit salad
- Mixed green salad

Troubleshooting advice:
- If the pavlova cracks, it means it has been overcooked or the oven temperature was too high.
- If the pavlova is too soft, it means it has not been cooked long enough or the oven temperature was too low.

Food safety advice:
- Make sure to use fresh eggs and wash your hands before handling them.
- Store any leftover pavlova in the refrigerator and discard any leftovers after 2 days.

Food history:
- The pavlova is a dessert named after the Russian ballerina Anna Pavlova. It is believed to have been created in either Australia or New Zealand in the 1920s.

Flavor profiles:
- The pavlova is sweet and creamy with a crisp outside and a soft inside. The brandy-soaked raspberries add a tart and boozy flavor.

Serving suggestions:
- Serve the pavlova as a dessert after a dinner party or special occasion.

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Region: Australian

Taste: Sweet, Tangy, Creamy, Nutty, Fruity