An indulgent heart-shaped raspberry and pomegranate pavlova they will love. This recipe has been developed by Miranda Gore Browne, Author of Bake Me A Cake As Fast As You Can and Great British Bake Off Finalist: "When it comes to baking, the options are endless – I’m constantly picking up new techniques and experimenting with different flavours – the important thing is to have fun and simply give it a go."
Things you will need:
- Flat or low-sided baking tray
- Non-stick baking paper
- Palette knife (or flat butter knife)
- Metal spoons
- ½ a lemon
- Whisk attachment on your Chef or kMix mixer
Ingredients - Pavlova:
- 6 Egg whites
- 250g caster sugar
- 100g icing sugar
- 2 teaspoons of cornflour
- 2 teaspoons of vinegar (cider vinegar)
Ingredients - For the topping:
- 150g Mascarpone
- 150g Whipping or double cream
- 1 teaspoon of Vanilla bean paste
- 150g fresh raspberries
- 1 pomegranate, scrape out the seeds
- Edible flowers – Miranda used violets, primroses, daisies and Rosemary flowers. You could use rose petals or sprigs of mint if you can’t find any edible flowers.
Miranda's Tip: Halve the ingredients for a romantic dinner for two!
Method - Pavlova
- Wipe the bowl of the Kenwood Chef or kMix with the cut side of a lemon, this will make it super clean and remove any grease so the egg whites whip up beautifully.
- Cover a large, flat baking tray with non-stick baking paper and draw a rough outline of a heart onto it – approximately 28 cm across.
- Preheat the oven temperature to 120 degrees.
- Break the egg whites into a jug, keep the egg yolks in the fridge to use for another recipe.
- Weigh the caster sugar and icing sugar into two separate bowls, have a large metal spoon ready to spoon into the egg mixture.
- Tip the egg whites into the clean mixing bowl and fit the whisk attachment, whisk gently building up to a high speed and whisking on max for just over 2 minutes or until the egg whites are thick and stiff, you should be able to remove the bowl from the Kenwood Chef and hold it upside down without the mixture falling out.
- Add the caster sugar, a tablespoon at a time with the balloon whisk mixing at a high speed. Once you have added all the caster sugar, the mixture should be thick and glossy. Reduce the speed to about 4 or 5 on the Kenwood Chef and add the icing sugar, a tablespoon at a time until it is all combined.
- Remove the bowl from the Kenwood Chef, use the grey spatula to gently fold in the cornflour and vinegar.
- Use two spoons to dollop the meringue mixture onto the heart shape. I found it easiest to spoon the mixture as if I was making individual meringues, using one spoon to scrape the mixture from the other. These meringues are then placed next to each other so they join together. Cover the base then spoon more on top. Take care to fill the middle of the pencil outline on the baking paper. Then use a palette knife to smooth upwards around the inside and outside to give definition to the heart shape.
- Put into the preheated oven and bake at 120 degrees for one hour, then reduce the temperature to 100 degrees, bake for another hour then turn the oven off and leave the pavlova inside with the door shut. It’s best to leave it overnight but if you can’t do that, then leave for at least two hours.
- Remove from the oven and ensure completely cold before topping with the mascarpone cream and decorating.
Method - Topping
- Gently whip the mascarpone and double cream using the balloon whisk attachment, it will thicken very quickly.
- Slice the pomegranate in half then hold it inside a large bowl to scoop out all the seeds and juice (or buy prepared pomegranate seeds!) as it can be rather messy!
- Leave the pavlova on the baking paper and carefully slide onto a flat board, or trim the paper and put onto a serving plate or cake-stand.
- Spoon the mascarpone vanilla cream on top, decorate with the raspberries, pomegranate seeds and a some of the pomegranate juice.
- Finish with the sprigs of rosemary and edible flowers, and dust with icing sugar.
- Enjoy as soon as possible!
Find more of Miranda Gore Brownes' recipes on her website: http://mirandagorebrowne.co.uk/