- 20 min
- 120 min (+ cooling)
- 2 cups (500ml) thickened cream
- ¼ cup (40g) icing sugar
- 1 tsp Queen Vanilla Bean Paste
- Fresh berries, to serve
Method - Pavlova
Preheat oven to 130°C (fan forced).
Beat egg whites with a pinch of salt in an electric mixer until soft peak forms. Gradually add sugar on a medium speed. Once all sugar has been incorporated add Vanilla Bean Paste and increase speed until the mixture is glossy and the sugar is fully dissolved. Add cornflour, vinegar, Peppermint Extract and fold through.
In two small bowls separate two large scoops of the meringue mixture. Add Hot Pink to one and Teal to the other until desired shade is reached.
Pile the remainder of the white meringue onto a baking tray lined with baking paper stencilled with a 20cm circle. Use a small spatula to create your preferred design. Stripe the outside of your white meringue with some of the pink and teal meringue. Place the remaining coloured meringue into a piping bag and pipe meringue kisses. Once you are happy with the effect add the Unicorn Confetti sprinkles.
Place in the oven and immediately reduce the temperature to 110°C. Bake for 2 hours. Allow the meringue to cool in the oven for 2 hours or overnight.
Method - Whipped Cream
Combine cream, icing sugar and Vanilla Bean Paste in the bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Whip cream to firm peaks, ensuring not to over whip.
To serve, top pavlova with whipped cream, meringue kisses, berries and a few sprigs of fresh mint.
Dab a small amount of meringue under each corner of the baking paper to stop it from moving.