ube pavlova with blueberries & grapes
for a purple-themed dinner, September 2023
ingredients
pavlova layers
4 egg whites, preferably room temperature
200g caster sugar
1 tsp cornflour (for a marshmallow-like texture, decrease if you want crisper pavlova layers)
1 tsp vanilla paste
about 0.5 tsp ube extract (this adds both flavour and colour, and tastes somewhat like vanilla but more purple?)
stabilised whipped cream
1 tsp gelatine powder
1 tbsp cold water
300mL (one pot) thickened cream
1 tbsp powdered sugar
0.5 tsp vanilla paste
pinch salt
assembly
blueberries and grapes (halved) to decorate
method
pavlova
preheat oven to 180°C
line three quarter sheet trays (~22cm x 33cm) with baking paper
in a large bowl, whisk the egg whites (4) until lightly foamy
slowly add the caster sugar (200g) one spoon at a time as you continue whisking until all the sugar has dissolved (i.e. not gritty if you rub some between your fingertips) and the mixture reaches firm peaks
sift over the cornflour (1 tsp) and mix to combine
add the vanilla (1 tsp) and ube extract (0.5 tsp) and mix until just combined and there are minimal purple streaks
dollop the pavlova mixture onto the three prepared baking trays, smoothing into rough circles of about 15cm diameter
bake for 10 minutes at 180°C, then reduce the heat to 160°C and bake for a further 15 minutes
optional: rotate the oven trays at the 10 minute mark for even cooking
let cool completely with the oven door ajar
stabilised whipped cream
in a small microwave safe cup, sprinkle the gelatine powder (1 tsp) over the cold water (1 tbsp) and set aside for 5 minutes to hydrate
microwave the gelatine mixture for about 15 seconds, or until the gelatine has dissolved, and set aside to cool slightly
add the cream (300mL) to a medium bowl and sift over the powdered sugar (1 tbsp)
whisk until thickened (about 3 minutes with hand mixer, longer by hand!)
pour in the gelatine mixture, vanilla paste (0.5 tsp), and a pinch of salt and whisk to combine
cover and store in the fridge until ready to assemble
assembly
once the pavlovas have cooled completely, gently remove them from the baking paper and sort from prettiest to ugliest (generally, the pavlova layer that’s baked on the lower rack will take on less colour and be the prettiest)
rinse and dry your blueberries and grapes, and cut the grapes in half
place the ugliest pavlova on your serving plate and spread one third of the whipped cream over the top, making sure to spread all the way to the edges
place the next best pavlova on top (try to keep it level) and repeat with the next third of the whipped cream
place the best pavlova on top, and dollop on the remaining whipped cream in a smaller circle
decorate liberally with the blueberries and halved grapes, pressing them into the cream to make sure they stay put
variations
regular pavlova: nix the ube extract and continue as written
ube, pineapple and kaya: fold 2 tbsp of kaya through the whipped cream and top with fresh sliced pineapple and coconut flakes