Harvest Pavlova Recipe
(Recipe is enough for 4 smallish Pavlovas, each serving 2)
500 g Castor Sugar
250 g Egg Whites
Pinch of Cream of tartar
1 Tsp. Vanilla Essence
Begin by placing the egg whites and pinch of cream of tartar in the bowl of an electric stand mixer.
Whip the egg whites on a medium-high speed until thick, fluffy peaks begin to form. Add the sugar slowly, one tablespoon at a time. Mixing well between each addition of sugar. Add the vanilla essence and whip until the meringue is thick, glossy and tripled in volume.
Prepare a baking tray with non-stick paper and using two large spoons, spoon the mixture onto the paper, into your desired shape and size. Place in a pre-heated oven at 120 degrees Celsius and bake for 30=45 minutes until the outside is crisp but the inside is still slightly soft and marshmallow.
Whipped Mascarpone Vanilla Cream:
500 ml Whipping Cream
250 g Mascarpone
2 Tsps. Vanilla Paste / Essence
Icing Sugar to taste
Place the creams together in a bowl, add the vanilla and icing sugar to taste and whip on a medium speed. Whip until medium-stiff peaks form (being careful to not overwhip) once the cream is whipped, keep refrigerated until needed.
2 Star Anise Pods
3 Cups Grapes (preferably seedless)
1/3 Cup Sugar
¼ cup Fresh Lemon Juice
Pinch of Salt
1 Tablespoon Butter
Bring star anise, grapes, sugar, lemon juice, and salt to a boil in a pot, stirring to dissolve the sugar. Reduce heat and simmer, stirring occasionally, until the grapes burst and the mixture is syrupy, about 8–10 minutes. Remove the star anise and whisk the butter into the compote. Let cool.
Place the pavlova on a plate and top with generous dollops of the vanilla cream, finish off with a heaped spoonful of the grape compote and freshly cut grapes, enjoy!
For an extra bit on indulgence, add a scoop of vanilla ice cream and serve with a glass or two of the 2017 La Motte Méthode Cap Classique!