Pavlova with Creme Fraiche and Honey, Macadamia Praline
Thanks to recipe developer and photographer Connor from @Mouthfulstudios for creating this delicious Dirty Clean Food recipe and photographing all our Christmas Collection.
This recipe is best prepared the evening before you plan on eating it, as you will need to leave the meringue in the switched-off oven for 4-6 hours (so easiest done overnight, whilst you don’t need the oven for other things).
- 7 large pasture raised egg whites, at room temperature
- 350g caster sugar
- 3tsp cornflour
- 1.5 tsp white vinegar
- 1tsp vanilla paste
- 150g South West Coastal Honey
- 600ml fresh cream
- 200ml creme fraiche
- 4-5 nectarines or peaches, sliced thinly
- 60g roasted macadamias, crushed
- 150g caster sugar
- 1tsp salt flakes
- Preheat the oven the 150C. Line an oven tray with baking paper and draw a circle in the size of your ideal meringue size. For a tall pavlova, you’ll want a 20cm circle, or for a wider and less tall dessert, go for 25cm. Spray the baking paper with oil the same side you drew the circle, and then flip over and place oil side down to the tray. This will help your paper stick whilst you shape your meringue.
- Place egg whites in a stand mixer, with the whisk attachment ready. Whisk to just before stiff peaks. Start to add your sugar, 1tbsp at a time, whilst the mixer is running at high speed. Wait for each spoonful to dissolve before adding the next - this will help keep your meringue as fluffy and light as possible. This whole process should take approx. 8-10 minutes to do.
- Once thick and glossy, add the cornflour and vinegar and whisk to combine.
- Whisk in the vanilla.
- Spoon your meringue onto your baking dish, and shape a rough circle in the centre. Using a spoon or palette knife, pull the meringue upward around the edges of the circle, to create a tall ring shape. Place in the oven and immediately turn the temperature down to 100C. Bake for 2 hours. You want the outside to be dry and crisp, with little to no colour. Turn off the oven and leave the meringue to cool inside for 4-6 hours. The longer you leave it, the more crisp meringue you will end up with.
- For the praline, add 150g of caster sugar to a saucepan and place on a medium heat. Cook for 8-9 mins until the sugar is a thick golden caramel. Add the macadamias and sprinkle of salt flakes, then pour the mixture onto a lined baking tray. Set aside for at least 30 mins, and once cooled, either blitz in a food processor for a fine crumb or bash with a rolling pin for larger pieces.
- For the cream mixture, whip your thickened cream and honey together until very thick - not quite stiff peaks. Add the creme fraiche and whisk until combined.
- To serve, arrange a layer of sliced nectarines in the bottom of the meringue. Drizzle over a little honey and a sprinkle of the praline, and then add the cream. Top with further fruit and praline, sticking in large shards to add height to the dessert. Serve with a drizzle of extra honey.
- Serve and eat immediately.