- TM 31
Ingredients
Raspberry coulis
- 200 g fresh or frozen raspberries
- 100 g caster sugar
- 20 g lemon juice
Pavlova
- 330 g white sugar
- 250 g egg whites, (approx. 8 egg whites), room temperature
- 1 pinch cream of tartar
- 1 tsp white vinegar
- 1 tsp natural vanilla extract
- 2 tbsp cornflour
Raspberry cream
- 600 g pouring (whipping) cream
- 20 g frozen raspberries, thawed and well-drained
- 500 g Fresh mixed berries, for garnishing
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all coulis ingredients into mixing bowl and cook 4 min/90°C/speed 4. Transfer into a bowl, cover with plastic wrap and place into refrigerator. Clean and dry mixing bowl.
Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.
Place 200 g of the white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl and set aside.
Place remaining 130 g white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.
Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 min/37°C/speed 3.5, without measuring cup.
With butterfly whisk still in place, mix 5 min/37°C/speed 3, slowly adding reserved sugar through hole in mixing bowl lid 1 spoon at a time until well combined.
With butterfly whisk still in place, mix 40 sec/speed 3, adding vinegar, vanilla and cornflour through hole in mixing bowl lid until combined.
Spoon mixture into traced circle guides to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).
Turn oven off and leave pavlova discs to cool completely in the oven with the oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.
Re-insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching cream carefully through hole in mixing bowl lid.
Add raspberries and mix 10-20 sec/speed 2, or until just combined.
To assemble pavlova stack, place 1 of the discs onto a serving platter. Top disc with half of the raspberry cream, then decorate with half of the fresh mixed berries and drizzle with 1-2 tablespoons of the reserved coulis. Place remaining pavlova disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis. Serve immediately.
Raspberry coulis
Pavlova
Raspberry cream
Tip
You can make the pavlova discs up to 2 days in advance. Once completely cooled at the end of step 9, transfer to a sealable storage container and store in a cool, dry place.
Thermomix Model
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Recipe is created forTM 31
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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Comments
taniazalisz: This is a great Pav! We are glad you loved it too.
Thermomix Head Office
Great recipe! Pav came out perfect and was a hit! I did learn that I should only use fresh eggs. I used eggwhites that I had in the freezer and it did not fluff up at all. Lesson learnt there!!
Lnewton: For best results, we mill the sugar in 200g batches maximum.
Thermomix Head Office
I don't understand why no one else has asked why the sugar is split into two - first process 200g and then process 130g. The pavlova recipes on Cookidoo also split the sugar which then goes into the same bowl? Please explain.
Rosbar:I was thinking the same thing. Did you have any lucky making one whole by any chance?
Great Recipe. My first time making Pavlova and it was a hit! I also strained the seeds of the coulis and left out the raspberries in the cream. Will definitely make it again. I didn't cool it in the oven overnight because I had to use the oven. Only left it in for 30mins and transferred it to a insulated bag to continue cooling. Still turnout great.
will spray the baking paper the next time because it was a bit sticky when trying to serve.
Very tasty. I strained the seeds out of the coulis to make it more smooth and was delicious. The only fail was the pav itself, it seemed to be too runny once the vanilla essence was added and it never recovered from there, just a flat pancake of a pav but still tasted good, will make sure the eggs are a bit more whipped next time before adding the vanilla.
This is a great recipe! I have made it three times now - to ensure they turn out perfectly you must clean your thermomix bowl thoroughly before you start (vinegar, egg shells and lemon/lemon rind for 5mins at 100C) and make sure your eggs are room temp. Also spray the baking paper so it doesn't stick to the bottom when you are trying to assemble. Perfect pav every time!
Thermomix in Australia: it's ok, I had a go anyway and turned out great 😊
Barbara14:
Hi Barbara - many of the comments on this thread are from several years ago. If you let us know which questions you have, we'd be happy to help you out.
Thanks
Thermomix Head Office