Monday 2 January 2012

Berry pavlova with limoncello cream

It’s birthday time for two of my friends.

To celebrate I am making this devour-able pavlova from Donna Hay’s Christmas magazine,¬†and

will use limoncello from my Italy sojourn.

Berry pavlova with limoncello cream

300ml eggwhites
2 cups sugar
2 tsp white vinegar
3 cups of pouring cream
1/2 cup icing sugar
1/4 cup limoncello
350g mulberries
250g blueberries
Preheat oven 150C. Place eggwhites in an electric mixer and whisk on high until stiff peak form. Add sugar a little at a time whisking for 30sec bef adding another tablespoon. Once all the sugar has been added, whisk for a further 8 mins or until the mixture is stiff and glossy. Scrape down the sides of the bowl with a spatula. Add the vinegar and whisk for a further 2 mins or until glossy and combined.
Draw a 22cm circle and a 15cm circle on sheets of non stick baking paper and place 2 baking trays. Divide meringue mixture between the circles. Bake the 22cm pavlova for an hr and the 15cm pavlova for 50mins. Remove the 15cm pavlova fm the oven and allow to cool. Turn the oven off and allow the 22cm pavlova to cool completely in the oven.
Place the cream, icing sugar and limoncello in a bowl and whisk until stiff peaks form. Top the 22cm pavlova with 3/4 cream and berries. Top with the remaining pavlova, cream and berries. Dust with icing sugar to serve. Serve 8-10.

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