Cherry and coconut lova , If you're making a pavlova this season, make this passion fruit and pineapple version & Turkish delight pavlova with raspberry sorbet

Cherry and coconut love

Ingredients

1.  6 egg whites
2.  1/2 tsp tartar
3.  1 1/2 cups (330 g) powdered sugar
4.  2 tbsp corn starch
5.  1 tsp white wine vinegar
6.  1/3 cup (30 g) desiccated coconut
7. 300g jar of high-quality cherry jam, room temperature, stirred to dissolve
8. Fresh cherries & small mint leaves, for serving
9.  Coconut cream
10.  500g sour cream
11.  100g cream
12.  100g coconut cream (cream from the top of the can. Save the remaining cream for another use)
13.  80g powdered sugar mixture
14.  2 tablespoons Malibu or coconut essence

Method

 1. Preheat the oven to 160 ° C. Draw a rough rectangle measuring 18 x 33 cm on a piece of baking paper and line a large, greased baking sheet with it.

 2. Place egg whites and tartar in a blender equipped with the whisk attachment and beat on medium speed until soft tips. With the engine running, add 1 tablespoon of sugar every 30 seconds and stir until everything is well incorporated. Whisk for another 5 minutes, until the mixture is thick and shiny and the sugar has dissolved.

3. Add the cornstarch and stir until everything is mixed, then stir in the white vinegar. Fold through the coconut. Place the meringue in the center of the rectangle and use a spatula to spread the meringue in the shape of the rectangle with waves and swirls on it.

4. Reduce the oven temperature to 100 ° C. Bake the pavlova for 1 hour 20 minutes to 1 hour 30 minutes, or until dry to the touch. Turn off the oven and let it cool in the oven overnight or until completely cool.

5. For the coconut cream, whisk the cream and sugar in a food processor to form soft tips, then fold in the coconut liqueur. Chill until ready to use.

6. Place the meringue on a serving plate and brush with the cream mixture. Drizzle with dissolved jam and sprinkle with extra fresh cherries and mint leaves for serving.

If you're making a pavlova this season, make this passion fruit and pineapple version

Ingredients

1.  8 egg whites (reserve 2 egg yolks for the passion fruit quark)
2.  teaspoons of Weinstein
3.  2 cups (440g) powdered sugar
4.  1 teaspoon cornstarch
5.  1 teaspoon white vinegar
6.  600ml thickened cream Cup
7.  (60g) powdered sugar sifted
8. 1 teaspoon vanilla bean paste
9.  fresh pineapple, thinly sliced ​​(we used a mandolin)
10.  passion fruit quark
11.  5 passion fruit quark, halved, without pulp
12. 2 eggs, plus 2 egg yolks cups
13.  (110 g) powdered sugar
14.  titanium-solid gelatine leaves
15. 110g unsalted butter, chopped, soft
16.  passion fruit
17.  syrup 3 passion fruit syrup, halved, without pulp
18.  150g powdered sugar
19.  1 teaspoon vanilla bean paste

Method

 1. Preheat the oven to 160 ° C and grease 2 baking trays. Draw a circle 15 cm in diameter on each of the 2 sheets of parchment paper, then turn it over so the outline is face down.

 2. Place the egg whites and tartar in an electric mixer with a whisk attachment and whisk until they become soft. With the engine running, add 1 tablespoon of sugar every 30 seconds and stir until it is well incorporated. Whisk for another 5 minutes, until the mixture is thick and shiny and the sugar has dissolved.

3. Add the cornstarch and stir until everything is mixed, then stir in the white vinegar. Spoon half of the meringue into the center of each circle and shape into rounds with a spatula and smooth the sides.

4. Place the trays in the oven, reduce the temperature to 110 ° C and bake for 1 hour, then swap the trays and bake for another hour or until both pavlovas are dry and crispy. Turn off the oven and leave the pavlovas to cool for at least 3 hours with the door open.

5. For the passion fruit quark, whisk the passion fruit paste, eggs, egg yolks, and powdered sugar in a heat-resistant bowl. Place the bowl over a saucepan of gently simmering water and beat for 4-5 minutes until thickened. Meanwhile, soak the gelatine sheets in cold water for 5 minutes. Squeeze the excess water from the gelatin sheets and stir them into the egg mixture. Stir in butter and whisk for another minute, then remove from heat and let cool. Chill, stirring occasionally, until cool.

Turkish delight pavlova with raspberry sorbet

Ingredients

1.  8 egg whites
2.  3/4 teaspoons of tartar
3.  2 cups (440 g) powdered sugar
4.  1 1/2 teaspoons of cornstarch
5.  1 teaspoon of white vinegar
6.  Chopped Turkish delight, edible dried rose petals (from deli) & chopped pistachios, for serving
7. Rosewater cream
8. 600ml thickened cream
9.  1 cup (120g) pure powdered sugar
10.  2 teaspoons vanilla extract
11. 1 tablespoon rose water
12.  125g raspberry rose syrup
13.  3/4 cup (165g) powdered sugar
14. 3/4 cup (185 ml) rose
15.  1 tablespoon rose water or to taste
16.  pink food coloring (optional)
17.  raspberry sorbet
18.  100 g pure powdered sugar, sifted
19.  40 g corn starch, sifted
20.  2 teaspoons citric acid, sifted
21.  1/2 teaspoon bicarb -Soda, sifted
22.  50g freeze-dried raspberries, crumbled

Method

 1. Preheat the oven to 160 ° C. Grease 2 baking sheets. Draw a circle with a diameter of 15 cm on 2 sheets of parchment paper and turn it over so that the outlines are on the underside. Use to line baking trays.

 2. For the pavlova, use the whisk attachment to add egg whites and tartar to a food processor and whisk to form soft tips. With the engine running, add 1 tablespoon of sugar every 30 seconds and stir until everything is well incorporated. Whisk for another 8-10 minutes, until the mixture is thick and shiny and the sugar has dissolved.

3. Add the cornstarch and stir until everything is mixed, then stir in the white vinegar. Distribute the meringue evenly on the 2 prepared baking sheets. Smooth out the sides and top of the pavlova with a spatula, using the circles you drew as a guide. Put Pavlovas in the oven.

 4. Reduce the oven temperature to 100 ° C.

5. Bake the pavlovas for 2 hours, changing the trays halfway through the cooking time. Turn off the oven and let it cool in the oven for at least 4 hours or overnight until it has cooled completely.

6. For the rosewater cream, whisk the cream, powdered sugar, and vanilla into soft tips. Add rose water and beat until stiff, then divide into 2 servings. Using a spatula, stir the raspberries through 1 serving.

7. In the meantime, for the rose syrup, place the sugar and rose in a small saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8-10 minutes until they are slightly reduced. Let cool, then stir in rose water to taste. Let it cool completely, then add a few drops of pink food coloring if used.

8. Prepare the sorbet just before serving. Mix the ingredients in a bowl and store them in an airtight container until ready to serve.

 9. To assemble, place 1 pavlova on a serving plate. Top with raspberry cream and top with the second pavlova. Top up with the rest of the vanilla cream and sprinkle with Turkish delight, rose petals, and pistachios. Drizzle with syrup and serve with the sorbet.