Ingredients
Basic Cookbook Pavlova
- 330 grams white sugar
- 8 Eggs (room temperature)
- 1 pinch cream of tartar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoon cornflour
Lemon Curd
- 1 lemon rind
- 250 grams white sugar
- 100 grams butter (chopped)
- 60 grams lemon juice
- 2 eggs
Lavender Cream
- 2 pinches Dried Lavender
- 600 mls cream
Topping
- 1 pinch Dried Lavender
- Fresh Sliced Fruit
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 150 degrees and line a baking tray with baking paper. Set aside
Place 200g of the sugar in the mixing bowl and mill 15 sec/speed 9. Transfer icing sugar into a bowl and set aside. Then place remaining sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl with first batch and set aside. Thoroughly clean and dry mixing bowl ensuring it is clean with no water drops.
Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 mins/ 37 deg/ speed 3.5.
Mix 5 mins/ 37 deg/ speed 3 slowly adding reserved icing sugar 1 spoon at a time through hole in lid until combined
Mix 30-40 sec/speed 3 adding vinegar, vanilla extract and cornflour through hole in lid.
Transfar mixture onto lined baking tray and formling a high round shape. Place into oven and reduce tempreture to 120 degrees and bake for 1 hour and 25 mins or until Pavlova is dry. Once ready turnoven off, and leave Pavlova in oven to cool completely.
Place rind of lemon and sugar into mixing bowl and mill 27secs/ speed 10. Scrape down sides of bowl
Add chopped butter, lemon juice and eggs and mix 13 mins/80 degrees/speed 2. Curd is done when it can coat the back of a spoon, It will also thicken as its cooling.
Add dried Lavender and mill 5 secs/speed 10
Insert butterfly and add cream. Whip lavender cream into preferred consistancy
Place Pavlova onto serving dish and spoon cooled lemon curd all over the top.
Add lavender cream layer on top of the lemon curd. Then top with berries and a pinch of extra dried lavender
Pavolva
Lemon Curd
Lavender Cream
Assembly of the Pavlova
Tip
My favourite berries to top is strawberry and blueberries, but you van use whatever is in season
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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