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Fresh Living Network
Christmas pavlova

Christmas pavlova

Use omega-3 and omega-6-rich canola eggs, which promote heart health.
8
RECIPE TYPE:Desserts
 
Method
  • Preheat oven to 160˚C. 
  • Grease and line a large baking tray with foil.
  • Separate 6 PnP Canola Eggs®, reserving yolks for topping.
  • Whisk together whites with lemon juice and a pinch of salt until stiff peaks form. Gradually whisk in castor sugar, a tablespoon at a time, whisking to stiff peaks after each addition. 
  • Fold through sieved cocoa powder, cornflour, vanilla essence and grated dark chocolate. 
  • Spoon meringue onto prepared baking tray and smooth mixture into an even disc. 
  • Bake for 15 minutes, then reduce heat to 140˚C and bake for a further 60 minutes. 
  • Turn off the oven and leave the pavlova to stand in the warm oven for a further 45 minutes or until the shell is dry.


Crème patisserie

  • Warm milk in a saucepan over a low heat until just about to steam. 
  • Beat 6 egg yolks, sugar, cornflour, sherry and vanilla together. 
  • Whisk in the warm milk mixture. 
  • Stir mixture over a low heat for about 15 minutes until custard thickens. 
  • Place pavlova onto serving plate. 
  • Top with crème patisserie, fresh berries and PnP chocolate truffle sauce and serve.
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