Description
This Pavlova cake is a delightful summer dessert featuring a crisp meringue base, creamy vanilla whipped topping, and a refreshing melon and basil coulis.
Ingredients
Units
Scale
- 3 egg whites
- 3/4 cup (165 g) sugar
- 1 tsp cornstarch
- 1/2 tsp vinegar
- 3/4 cup (200 ml) whipping cream
- 1 tsp vanilla extract
- 1 melon, diced
- A handful of fresh basil
- 1/3 cup (100 ml) agave nectar or honey
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle on it as a guide for your meringue.
- In a completely clean bowl, whisk the egg whites until stiff peaks form.
- Gradually add the sugar, a little at a time, whisking well between each addition until the sugar is fully dissolved and the meringue is smooth and glossy.
- Gently fold in the cornstarch and vinegar until just combined.
- Using a piping bag with a decorative star tip, pipe the meringue onto the parchment paper, following the circle. You can make one large circle or several smaller ones.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the meringue inside to cool completely, which prevents cracking.
- Just before serving, whip the cream with vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled meringue.
- Top with diced melon.
- For the basil coulis, blend fresh basil with agave nectar or honey until smooth. Drizzle over the melon-topped Pavlova.
Notes
- Ensure your mixing bowl is completely clean for maximum egg white volume.
- Gradually add sugar to avoid collapsing the meringue.
- Allow the meringue to cool in the oven to prevent cracking.
- Fill with cream and fruit just before serving to maintain texture.
- Experiment with different fruits and fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 35
- Sodium: 25
- Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 30