Wild Hibiscus Pavlova Supreme
This Pavlova recipe is from the company founder Lee Etherington's family. It dates back generations and is the quintessential Australian dessert served after a Sunday roast. Pavlova recipe courtesy of lee's Mum, Sue Etherington, Wild Hibiscus Supreme topping courtesy of lee, he couldn't help himself...
4 eggs whites
8 ounces of castor sugar
1 teaspoon of vinegar
1 teaspoon corn flour
1 teapoon of vanilla essence
pinch of cream of tartar
Beat eggs whites until stiff
then add 3/4 of sugar gradually.
Add vinegar and one teaspoon of vanilla essence to the last ¼ of sugar.
Add teaspoon of cornflour and pinch cream of tartar, mix together while beating.
Prepare an 8 inch round pan, well greased.
Then apply mixture to pan - building up the sides.
Pre-heat oven at 375 F.
Add pavlova - cook for 3 minutes only.
Reduce heat to 250 F
Leave for 1 hour.
Leave inside oven and remove once oven is cold.
Okay to leave in oven overnight.
To Top: Fold 2-3 tablespoons of the Wild Hibiscus Syrup through 1 cup mascarpone or crème fraiche. Don't overmix or you will lose the swirl effect. Spoon mixture onto pavlova, sprinkle with macadamia chips and drizzle with a little more of the syrup. Crown with a Wild Hibiscus Flowers and spoonfuls of fresh passionfruit pulp (According to tradition these should be picked from the back verandah(porch) passionfruit vine).