A delicious take on a Pavlova ‘Eton mess’ Cake with fruit and cream frosting, Perfect for a summer holiday treat .
Cooking & Preparing Time: 150 minutes ( not including cooling period)
For the Meringue:
- 6 Clarence Court Old Cotsworld Legbar egg whites
- 1 ½ Cups white granulated sugar
- 1 tsp white wine vinegar
- 1 vanilla pod ( or 2-3 tsp vanilla extract)
- 1 tbsp freeze dried strawberries or raspberries ( optional)
** Note: Depending on how thick you want your Meringue layers to be, you may want to use up to 8 eggs. ( if , after whipping the initial six egg white you decide that you would like extra, then set aside mix in a bowl and whip up the other two separately then combine before adding in the sugar to the full mix)
Optional Strawberry Swirl Sauce:
- 2 Cups chopped strawberries
- 1 cups sugar
- 2 tbsp lemon juice
- 4 tsp corn-starch
- 4 tbsp water
For the Coconut Cream Frosting: ( alternatively whip up some double cream with vanilla)
- 2-3 cans coconut cream, depending on how much cream you like ( chilled overnight in fridge)
- 1-2 tsp vanilla
- 1/2 cup icing sugar
- Summer berries, to decorate
- Edible Roses, to decorate
- Preheat the oven to 140°C. ( oven temperatures can vary . in general with meringues the best way to cook them without browning is on a low heat heat for a long bake.
- To make the meringues beat the egg whites in a mixer until forming stiff peaks then whisk in the sugar, 1 tbsp at a time, till glossy and thick (around 8-10 minutes total).
- Fold in the vinegar, being gentle to not knock out too much air from the mix ( at this point also add in the freeze dried berries, if using) then divide between three baking-paper lined trays and form into equal circular shapes with a spoon. ( for equal sizes then draw out circles onto the baking paper by tracing a plate etc.)
- Bake in oven till crisp and very lightly browned, with no shine ( 60-120 mins- although may need longer depending on your oven.) Turn off oven and leave meringues to cool in the oven for 1 hour then remove and let cool completely. This will help stabilise them more as meringues have a tendency to crack.
- Whip all the cream ingredients together.
- Stack meringue with a layer of whipped coconut cream, Optional strawberry sauce ( see NOTE below) and some mixed berries ( including strawberry and raspberry).
NOTE * = For a strawberry swirl version of this pavlova meringue cake then you can create a simple strawberry syrup by blending the strawberries, sugar, 2tbsp water and lemon juice in blender then transfer to saucepan and warm over a medium heat ( around 2 mins). Mix the corn-starch and remaining 2 tbsp of water till smooth then stir into the berry mix and bring to boil till thickened, stirring constantly. – Transfer to a bowl and let cool completely. You can add 4-5 tbsp of the strawberry mix into the egg whites when folding in the vinegar as well as topping each meringue with 1 Cup of the mix, using a toothpick to swirl into the meringue. All leftovers can be used as a drizzle.
ALTERNATIVELY , for a super duper simple quick-fix ‘hack’ sauce I like to grab a jar of jam from my cupboard and simply mix some up with a little bit of water for a runnier consistency. It doesn’t affect the taste much and is a super simple alternative.
NOTE* = For the whipped coconut cream leave a can of coconut cream in the fridge overnight then flip the can upside down, open and drain the liquid out. Whip the remaining cream.
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