it’s a variation on Stephanie Alexander’s (Aussies will know who she is, think Martha Stewart but awesome) .I made 2 Pav’s for Christmas that were brilliant. I replace caster sugar with raw caster sugar, but fine if you only have normal caster sugar. Heston Blumenthal trick. Actually for those in the u.s. I think you call it confectioners sugar. This recipe is the most reliable pav recipe I make. The meringue should be crispy on the outside and marshmallow on the inside, for those not sure if it worked properly. Will serve 8 comfortably but preferably 3 or 4 if you get my drift.
Vols pav
4 egg whites @room temp
Pinch of salt
250g raw caster(superfine) sugar - if you don’t have raw that will be fine too.
2 tsp cornflour
1 tsp white wine vinegar
Couple drops of vanilla essence
500ml thickened cream
10 passion fruit pulp
Mixed berries - your choice I prefer raspberry
Optional - kiwi fruit sliced thinly
Preheat oven 180°c
Draw 20cm circle on baking paper to go on baking sheet.
Beat egg whites to satin peaks.
Beat in sugar third at a time till mix is stiff & shiny
Fold in cornflour, vinegar & vanilla.
Mound onto paper Lined tray keep within circle. Flatten top and smooth sides. I like a slightly concave top.
Place in oven and reduce to 150°c immediately.
Cook for 30 minutes
Reduce to 120°c and cook for further 45 minutes.
Turn off oven and leave to cool completely.
When cool whip the thickened cream (if you are a sweet tooth like me I add some sugar) to stiff.
Put base on a platter, sometimes easiest just to invert. Smooth on cream onto top, place berries and fruits on top however you like and drizzle the passionfruit pulp over it. Voila! Happy Australia day.( I know the kiwis really invented it. We stole it we are convicts remember.)
Edit: changed confectioners sugar to superfine, my Aussie to American ingredient translation got mixed up.
I’m all over it…fun that is So I notice the recipes posted all are called Summer Berry Custard Squares. Is that what you want to see? I would be happy calling it whatever just curious.
I came up with this one for Christmas in 2015, and it was good then, but might require a little bit of tweaking I am thinking that adding 1-2% FA Marshmallow would go well in here also…
@Ken_O_Where So I have an idea… but I have a question first. Do we need to publish the recipe we come up with? I havnt published anything, this would actually be my first original mix, hopefully it comes out great but just curios if we should put it in and make it public?
Exactly why we are doing this, to teach/learn and to get an insight into the methods of other mixers. It would be fantastic if you would share the mix with us, if you are comfortable with doing so. This way if you have any questions others would hopefully be able to help. No pressure tho, this is all just for fun.
I published mine to make it easier to find this thread for those who might not visit the forums that often.
I have no problem sharing at all, I just don’t think my first stab at this is going to be all that great lol most people only publish there finished perfected work… I think anyway… Cheesland ey?? We lived there for 3 years my daughter was born there then we moved back to flat land last year to be closer to family
Who does and that looks pretty good to me. I love graham cracker too - I used to use it as a stand alone for biscuit bases now I find I use a combo of cookie and marzipan it gives me an almond meal type flavor which is my pie crust biscuit crust combo.
ty i appreciate the kind words , this mix has a lot of flaves in it , ill try to do a simple one as well i was going to replace the Rasp with forest fruit but decided to stay with recipe
So I notice the recipes posted all are called Summer Berry Custard Squares. Is that what you want to see? I would be happy calling it whatever just curious.
I am thinking that adding 1-2% FA Marshmallow would go well in here also…
and that looks pretty good to me. I love graham cracker too - I used to use it as a stand alone for biscuit bases now I find I use a combo of cookie and marzipan it gives me an almond meal type flavor which is my pie crust biscuit crust combo.