This pavlova grazing board is an easy dessert, that can be made ahead, is impressive and lets everybody choose their favourite flavours. It’s a platter of mini pavlova shells and pavlova toppings to suit everyone.
Nut praline, chopped finely (or crushed nuts or coconut flakes, even granola)
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or electric hand mixer
Mixing bowls, spatulas
baking trays
Serving board, chopping boards or nice platters
Instructions
FOR THE MERINGUE SHELLS
Preheat the oven to 120C / 250F / 110 (fan forced). Line two baking trays with baking paper.
In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage. About 3-4 minutes.
Sift over the cream of tartar and cornflour and beat through.
With the mixer on low-medium, add the sugar one tablespoon at a time, counting to 20 seconds before adding the next.
Once all the sugar is incorporated, turn the mixer up to high and beat until the meringue is glossy, thick and can hold a (fairly) stiff peak when you pull the whisk out - it's ok if the very tip of the peak bends.
Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
Add the vanilla extract and give the meringue one final best to mix it through
Use a large ice cream scoop, to take large scoops of the meringue mixture and carefully release them onto the cookie trays. You can use spoons, the scoop just helps shape them. Space them at least 3 inches apart as they will puff up while cooking.
Use a spoon to swirl a little dent in the centre, not too deep, then use a damp finger to pat any peaks down.
Bake for 50 minutes. Very gently remove trays from the oven and set them at room temperature to cool. They cool in about 1 hour.
WHIP THE CREAM
In a mixing bowl, using a electric handheld mixer or balloon whisk, whip 1 cup of cold cream to soft peaks. Cover the bowl and place in the fridge until required.
FOR THE CHOCOLATE GANACHE
Finely chop the chocolate and place it in a heatproof bowl.
Heat the remaining ½ cup of cream over low-medium heat, swirling every so often, until starting to bubble around the edges.
Pour it over the chocolate and give the bowl a shake to submerge the chocolate under the cream. Wait 1-2 minutes, then stir well until smooth.
Prepare the fruit by washing and slicing as needed to make it ready to top the pavlovas.
ASSEMBLING THE PAVLOVA GRAZING PLATTER
I recommend doing this in front of everyone and letting them watch the magic come together.
Make a mountain out of the pavlova shells in one or two spots on the ends of the board.
Place sauces in little jars with spoons and the cream in a nice bowl, then place them around.
Fill in all the gaps with lots of fruit.
Notes
Meringue nests / shells can be made up to 2 months in advance and frozen in a stiff-sided airtight container in the freezer.
Chocolate ganache, raspberry compote and nut praline can all be made a couple of days ahead.
The cream can be whipped a few hours in advance and stored in the fridge.
Don't top the meringues with cream to serve, let the guests do it themselves as the cream will soften the meringue.
You can also use things like nutella or caramel sauce.
Best fruits to use: Strawberries, raspberries, blueberries, blackberries, mango, peaches, nectarines, grapes, kiwi fruit. While not a fruit, fresh mint leaves add lovely colour.
Calories: 331kcal
Author: Marie Roffey
Course: Dessert
Cuisine: Australian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.