Valentine's Maple Pavlova
This Valentine's Maple Pavlova is a stunner to make for your loved ones. Serve with maple whipped cream, fresh berries and maple syrup.
Ingredients
For the meringue
- 5 free-range egg whites
- 275 g 100% pure Canadian maple sugar
- 1 tsp cornflour
- 1 tsp lemon juice
For the topping
- 350 ml double cream or whipping cream
- 400 g strawberries sliced
- 300 g raspberries
- 100 ml 100% pure Canadian maple syrup + an extra 1 tbsp for the cream
Instructions
- Preheat the oven to 140C / 120C fan / 280F. Line a baking sheet with baking parchment and draw a 20cm/8in diameter circle in the centre. This will be your template when spooning the meringue to create a perfect circle.
- Using a stand mixer fitted with a whisk attachment, or a handheld electric whisk fitted with a balloon whisk, whisk the egg whites until they form stiff peaks. Keeping the mixer going, slowly add the maple sugar, continuing to whisk until the mixture is thick and glossy and completely combined.
- Fold in the cornflour and lemon juice. Your meringue should be thick, glossy and hold its shape well.
- Spoon the mixture onto the circle on the baking parchment and using a pallet knife to smooth the meringue upwards to give the pavlova height when baked. Repeat all the way around the outside of the meringue. N.B. You could save a little mixture at this point and fill a piping bag fitted with a star nozzle to pipe some beautiful meringue kisses for decoration.
- Bake the meringue in the oven for 1 hour 15 minutes until crisp on the outside and dry underneath. Do not open your oven door at the end of the baking time. Rather, turn the oven off and leave the meringue in the oven to cool completely. I recommend leaving it for at least 12 hours, if not overnight for the best results.
- Once cool, gently peel off the baking parchment and place on a plate to serve.
- Whip the double cream with the tablespoon of maple sugar until soft peaks form.
- Top the pavlova with the whipped cream and sliced fruit, then serve with a generous drizzle of maple syrup.
Notes
You can store your meringue once baked in an airtight container for 1-2 days. Alternatively, you can also freeze it for up to a month.