We spent months of vigorous testing, near successes (and the occasional flop) to produce the first-ever frozen bake at home pavlova. Just pop it out of the tin and onto a baking tray and you're done.
We whisk free-range pasteurised egg whites with lemon juice and cream of tartar until soft peaks. Then we gradually add sugar and vanilla and whisk until thick and glossy. Fold through a mixture of cornflour and vinegar slurry to stabilise, making the most luscious meringue, ready for you to bake.
The berry compote is made by macerating mixed berries in orange juice, sugar and roasted cinnamon for 24 hours to release all of the natural juices from the fruit. We then simmer very slowly until it becomes the perfect, slightly jammy, sweet and sour compote. We then whip mascarpone cream with cream and vanilla, until soft and pillowy and toast flaked almonds until golden brown.
Everything comes packaged in a neat box, ready for you to bake and assemble.
Pavlova: free-range pasteurised egg whites, white vinegar, cornflour, sugar, vanilla bean paste, lemon juice, cream of tartar.
Mixed berry compote: strawberries, blueberries, blackberries, raspberries, cinnamon quills, lemon, orange juice, brown sugar, salt, vanilla bean paste.
Mascarpone cream: cream, mascarpone, sugar, vanilla bean paste.
Toasted almonds: flaked almonds
| LARGE (1 PAVLOVA) | |
| ENERGY | 10,410.4kj |
| PROTEIN | 35.6g |
| FAT TOTAL | 105.5g |
| - SATURATED | 55.5g |
| CARBS | 376.4g |
| - SUGARS | 375.6g |
| SODIUM | 673.1g |
Frozen product. Although this product is frozen it never freezes solidly. Upon receiving this product, you should store it immediately in the freezer leaving no obstructions on top.
Please note, this product contains uncooked pasteurised egg whites and should be fully cooked before consumption.
For best results - remove from the freezer and cook immediately, do not allow to sit at room temperature. Consume within 24 hours.
TO COOK: Preheat oven to 150C (fan-forced). Remove the mascarpone cream, berry compote, almonds and store in the fridge. Lightly spray a baking tray with oil and line with non-stick baking paper. Remove pavlova from the plastic bag, and discard the sheet of plastic covering the top. Carefully invert the pavlova tin onto your lined baking tray. Working quickly, remove the foil tray, gently peeling the baking paper off. Place into the oven turning the temperature down to 110C (fan-forced). Cook for 2 hours, do not open the oven door at any time! Turn the oven off and allow the pavlova to cool completely inside (at least 6 hours or ideally overnight).
Once cooled, carefully remove from the tray and place on a serving plate or into an airtight container, until ready to serve.
Slide carefully onto a plate and top with the mascarpone cream, the berry compote, fresh fruit (if desired) and scatter with the toasted almonds.
