Olive oil spray, for
greasing
6 eggwhites
225 gm caster sugar,
lumps removed
100 gm dark brown sugar,
lumps removed
1½ tbsp cornflour, sifted
1½ tsp white vinegar
250 gm jar wild hibiscus flowers
in syrup (see note), to serve
1 large mango, skin removed,
thinly sliced, to serve
CANDIED HAZELNUTS
10 roasted hazelnuts
100 gm caster sugar
COCONUT CRÈME FRAÎCHE
250 gm crème fraîche
100 ml thickened cream
500 gm coconut yoghurt1 Preheat oven to 200°C.
Draw a 20cm circle on a sheet
of baking paper and place
paper, pencil-side down, ontoBrown-sugar pavlova with mango,
hibiscus, hazelnut and coconut cream
SERVES 10 // PREP TIME 30 MINS // COOK 1 HR 30 MINS PLUS COOLING
“A pavlova topped with mango is a Christmas staple in many
homes, but this version takes it up a notch with hibiscus flowers
and candied hazelnuts,” says Eldridge. “I love adding brown
sugar to the meringue base to balance the sweetness, while
coconut crème fraîche is rich yet light and airy. Everything
you could want in a pav!”
a greased baking tray. Whisk
eggwhites in an electric mixer
on medium speed until foaming.
Combine sugars in a bowl
and add to eggwhite mixture
1 tablespoon at a time, dissolving
between each addition. Increase
mixer to high and whisk until
sti peaks, then fold in cornflour
and vinegar. Spoon and spread
onto paper in prepared tray and
use the back of a spoon to flick
outside edges to form little
peaks. Reduce oven to 130°C.
Bake until golden and crisp
(1½ hours; reduce temperature
to 110°C in final 20 minutes). Turn
o oven, prop door ajar slightly
and completely cool in oven.
2 For candied hazelnuts,
preheat oven to 150°C.
Heat hazelnuts until warm
(5 minutes). Place a board onto
the edge of a bench and a large
tray lined with baking paper on
the floor under the edge of
bench. While hazelnuts are
warm, insert skewers in to
hold. Combine sugar and 30ml
water in a small saucepan over
medium-high heat. Brush sides
of saucepan with a wet pastry
brush, then boil, swirling pan
occasionally until caramel
(3-5 minutes; be careful, hot
caramel will spit). Remove from
heat and immediately place
saucepan base into a bowl of
water to stop cooking. Leave
for a minute to thicken, then
dip hazelnut into caramel (if
caramel is too thick, melt over
low heat). Place skewer on
board with hazelnut over edge
so caramel drips when firm.
Trim caramel to 10cm long
and twist skewer to remove.
3 For coconut crème fraîche,
whisk crème fraîche and cream
until medium peaks, then gently
fold in coconut yoghurt.
4 To assemble, cover pavlova
with coconut crème fraîche, and
decorate with mango, hibiscus
flowers and candied hazelnuts.
Note Wild hibiscus flowers
in syrup are available from
specialty stores and major
liquor stores.
Drink suggestion A Lillet Rosé
Martini made with Lillet Rosé, gin
and ruby red grapefruit juice.