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Mulled Fruit Pavlova
Mulled Fruit Pavlova
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Pastry Chef Aoife Noonan’s Mulled Fruit Pavlova. Sponsored by Kenwood. Aoife Noonan is a multi-award winning pastry chef and TV chef from Dublin. She graduated with a Culinary Arts degree before moving on to work in some of the best restaurants in the country. She was Head Pastry Chef in 2 Michelin Star Restaurant Patrick Guilbaud for nearly 4 years, before taking on Executive Pastry Chef positions in various restaurants in Dublin.

PREP IN
20 MIN
COOK IN
100 MIN
SHARE &COMMENT
Mulled Fruit Pavlova
Mulled Fruit Pavlova
StarStarStarStarStar
SHARE &COMMENT
PREP IN
20 MIN
COOK IN
100 MIN

Introduction

Pastry Chef Aoife Noonan’s Mulled Fruit Pavlova. Sponsored by Kenwood. Aoife Noonan is a multi-award winning pastry chef and TV chef from Dublin. She graduated with a Culinary Arts degree before moving on to work in some of the best restaurants in the country. She was Head Pastry Chef in 2

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Ingredients

  • 6 egg whites at room temperature
  • Pinch salt
  • 320g caster sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp cornflour
  • MULLED FRUITS:
  • 2 just-ripe pears, halved
  • 3 plums, halved & stoned
  • 100g blackberries
  • 50ml cassis
  • 350ml red wine
  • 50g caster sugar
  • 2 star anise
  • 3 cloves
  • 1/2 ginger
  • 2 cinnamon sticks
  • 1 vanilla pods (used from orange cream)
  • 2 strips lemon zest
  • 2 strips orange zest
  • ORANGE CREAM:
  • 400ml cream
  • 20g caster sugar
  • 1 vanilla pod, seeds scraped
  • Zest 1 orange

Method

  • 1. For meringue:
  • 2. Preheat the oven to 130 degrees Celsius and line a baking tray with a piece of parchment paper. Put the egg whites and salt in a spotlessly clean stand mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until they become frothy.
  • 3. Add 1 tablespoon of the sugar and increase the speed to medium. Continue to add the sugar, a tablespoon at a time, and continue to whisk until thick, very stiff, voluminous and glossy.
  • 4. Test the meringue by rubbing a little between your fingers, if you can’t feel any granules of sugar, it’s ready.
  • 5. Add the lemon juice and sift in the cornflour. Continue to whisk on a low speed until well combined.
  • 6. Tip the meringue out on to the parchment paper and make a disc, around 18cm in diameter. Smooth the top and place in the preheated oven for 10 minutes.
  • 7. Reduce the heat to 100 degrees Celsius and continue to bake for one hour and ten minutes.
  • 8. Turn off the oven and leave the meringue in the oven overnight
  • 9. For mulled fruits:
  • 10. Put all of the ingredients except the fruit into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180C fan. Put the pears and plums in a baking dish cut side up. Strain the liquid over the fruit and bake, spooning the juices over the fruit from time to time and turning regularly.
  • 11. Check the fruit after 20 minutes, it could take longer depending on the ripeness of the fruit.
  • 12. Remove the tray from the oven and leave to cool. Add the blackberries a few minutes before serving.
  • 13. For orange cream: Whisk all of the ingredients together until soft peaks form. Chill in the fridge until ready to serve.
  • 14. Place the cooked and cooled meringue onto a large serving plate. Pile on the cream, and arrange the fruits on top. Drizzle some of the cool mulled syrup over the pavlova and serve.

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