Ingredients with Measurements:
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour
- 1/2 cup karkalla leaves, washed and finely chopped
- 2 passionfruits, pulp removed
- 1 cup whipped cream
Special equipment needed:
- Electric mixer
- Baking paper
- Baking tray
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 150°C (300°F). Line a baking tray with baking paper.
2. Using an electric mixer, beat the egg whites 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 and cornflour to the mixture and gently fold through.
5. Add the chopped karkalla leaves to the mixture and gently fold through.
6. Spoon the mixture onto the prepared baking tray, shaping it into a round pavlova shape.
7. Use a pastry brush to create swirls and peaks on the pavlova.
8. Bake the pavlova in the preheated oven for 1 hour or until the outside is crisp and the inside is soft.
9. Once cooked, remove the pavlova from the oven and allow it to cool completely.
10. Once cooled, top the pavlova with whipped cream and passionfruit pulp.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 150°C (300°F)
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 267 per serving
- Fat: 9g
- Carbohydrates: 45g
- Protein: 3g
Substitutions for ingredients:
- Karkalla leaves can be substituted with baby spinach leaves or rocket leaves.
- Passionfruit pulp can be substituted with any other fruit pulp or jam.
Variations:
- Add sliced fresh fruit on top of the whipped cream for extra flavor and texture.
- Add a drizzle of honey or maple syrup on top of the pavlova for extra sweetness.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean and dry bowl and beaters when beating the egg whites.
- Be gentle when folding the karkalla leaves through the mixture to avoid deflating the egg whites.
Storage instructions:
- Store the pavlova in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- The pavlova should not be reheated as it will become soft and lose its crispness.
Presentation ideas:
- Serve the pavlova on a cake stand or platter.
- Garnish with extra karkalla leaves and passionfruit pulp.
Garnishes:
- Extra karkalla leaves
- Extra passionfruit pulp
- Sliced fresh fruit
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pavlova cracks, it is still edible and can be covered with whipped cream and fruit to hide the cracks.
Food safety advice:
- Make sure the egg whites are cooked through before consuming.
Food history:
- Pavlova is a dessert that originated in Australia and New Zealand in the 1920s.
Flavor profiles:
- The pavlova is sweet and tangy, with a crisp outside and a soft inside.
Serving suggestions:
- Serve the pavlova as a dessert after a meal.
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Region: Australian