Wild Hibiscus Pavlova Supreme
April 14, 2015 09:08| Recipe By: Sue Etherington |
| 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... |
| Serves 6 |
Ingredients
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
Method |
Beat eggs whites until stiff then add 3/4 of sugar gradually. Add vinegar and one teaspoon of vanilla essence to the last ÂĽ 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 Flower 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 passion fruit pulp (According to tradition these should be picked from the back verandah(porch) passionfruit vine).
