PAVLOVA BY HODA ALZUBAIDI
(Makes one round 24cm pavlova – Same recipe for baklava and classic pavlova)
– 6 egg whites (you will only need the whites)
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– 270g Caster sugar
– 2 Teaspoons cornflour
– 1 Teaspoon vinegar
– 1 Teaspoon vanilla
Filling & topping (for Baklava pavlova)
– 4 layers of phyllo pastry
– 150g chopped pistachio
– 1 tablespoon sugar
– 1/2 teaspoon cinnamon
– 100g melted butter (for brushing the phyllo)
– 300g of honey for drizzling
Cream (For baklava pavlova)
– 400ml heavy cream
– 200g mascarpone cream
– 1 teaspooon orange blossom essence
– 1 orange zest
Cream & topping (For Classic pavlova)
– 600ml heavy cream
– 2 tablespoon icing sugar
– 500g strawberries
– 125g blueberries
– 200g raspberries
– 2 tablespoons blueberry syrup (or any syrup you prefer)
– Mint leaves for decorating
Method for baklava pavlova
For the meringue;
1. Preheat oven to 120X. Line an oven Tray with baking paper. Mark a 24cm diameter circle on the baking paper to line how big the pavlova will be.
2. Use an electric mixer to whisk the egg whites in a clean bowl until soft peaks form. One tablespoon at a time gradually add the sugar until the meringue is thick and glossy and all the sugar has been mixed. Rub a little meringue between your fingers and if you feel any sugars, continue beating until dissolved.
3. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon the meringue onto the baking sheet where the circle is marked. Smooth sides and top otherwise the peaks will burn. Bake for 1 and a half hours. Turn off the oven and leave the pavlova in the oven with the door slightly open (I like to put a wooden spoon in between) to cool completely. This will allow the pavlova to dry completely and avoid any cracks.
For the Baklava filling;
1. Mix the chopped pistachios, sugar and cinnamon together in a bowl..
2. In a lined baking tray, lay one phyllo pastry and brush with melted butter. Sprinkle the nut and sugar mixture on top and repeat the process with the phyllo, butter and nuts. Brush the top pastry with butter and cover with a sheet of baking paper and another tray to weigh it down. This will help with the pastry cooking evenly and avoid any instant burning of the top layer. Bake at 175C for 15 minutes.
3. Once baked, immediately drizzle honey on top and allow to cool completely before breaking into small pieces with your hand.
For the Cream for the baklava
1. Combine the cream and mascarpone in a bowl and whisk until softly whipped. Gently stir in the orange blossom and grated orange zest.
Method for classic pavlova
For the meringue;
1. Preheat oven to 120X. Line an oven Tray with baking paper. Mark a 24cm diameter circle on the baking paper to line how big the pavlova will be.
2. Use an electric mixer to whisk the egg whites in a clean bowl until soft peaks form. One tablespoon at a time gradually add the sugar until the meringue is thick and glossy and all the sugar has been mixed. Rub a little meringue between your fingers and if you feel any sugars, continue beating until dissolved.
3. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon the meringue onto the baking sheet where the circle is marked. Smooth sides and top otherwise the peaks will burn. Bake for 1 and a half hours. Turn off the oven and leave the pavlova in the oven with the door slightly open (I like to put a wooden spoon in between) to cool completely. This will allow the pavlova to dry completely and avoid any cracks.
For the Cream for the classic
1. Combine the cream, icing sugar and vanilla in a bowl and whisk until softly whipped.
To put together.
Place the pavlova on a serving dish, place the cream on top and top with baklava pieces and top with extra pistachios for the baklava pavlova. For the classic place the cream ontop of the pavlova top with fruit, mint and syrup.
