Grazing tables are quite the ‘in’ thing these days. But now, there’s such a thing as a Pavlova grazing board and we can’t believe we’ve lived without this scrumptious treat for so long.
Creative baker, Shalini Nestor, who is the star baker behind Swish Biscuits, got us all excited by sharing her delicious interpretation of a pavlova grazing board.
“We had an early family Christmas today and I had to share my dessert idea! A pavlova grazing board! Little jars filled with passionfruit, nutella, homemade raspberry sauce, salted caramel and lemon curd. Lots of fruit, coconut, chocolate and fresh mint! Everyone gets to make their own custom pavs just the way they like it,” said the Canberra-based baker on her facebook page.
The bonus of this dessert is that it is quite simple and really quick and easy to assemble, once you have all the grazing bits and pieces.
You can also save time by buying all the sauces and ready-made meringues or you can make it yourself.
Also, no two pav platters ever have to be the same. You can make your own variation and are only limited by your imagination.
Shalini has inspired pavlova grazing platters all over the world – one mum shared that she included brownies as well as pavlova nests on her platter, served with passion fruit sauce, Nutella, cherries, fresh strawberries, raspberries, cream and chopped up flake and white chocolate chunks! She also included shredded coconut, blueberries and cut up crunchie! OH YUM!!!
Shalini has also shared some tips for perfect meringue (which can be tricky to make):
“My tips for a no-fail pav would be to ensure your bowl for whisking the egg whites is very clean; meringue doesn’t like any added moisture or any fats so if you’re using freshly cracked egg white, make sure there are no bits of yolk,” she said.
“The cornflour and vinegar combo is a trick I learned from the amazing Donna Hay; it helps to stabilise the egg whites and stop it from seeping.”
“After cooking, allow the pavlova nests to completely cool down in the oven with the door slightly open before removing and putting them into an airtight container.”
The pavlova grazing board is perfect for Christmas or any special occasion.
Ingredients (serves 8)
- FOR THE MERINGUE NESTS
- 8 Egg Whites
- 1 1/2 cups Caster Sugar
- 1 1/2 Teaspoons Cornflour
- 1 1/2 Teaspoons Apple Cider Vinegar
- FOR THE RASPBERRY SAUCE
- 2 Cups Frozen or fresh raspberries
- 1/4 cup sugar
- 1 teaspoon corn flour
- 1 Lemon, Juiced
- FOR THE SALTED CARAMEL SAUCE
- 5 tablespoons Caster sugar
- 100ml Thickened cream
- 100g Butter
- 1 teaspoon Sea Salt
- FOR ASSEMBLY
- Nutella Sauce (Store bought)
- Lemon Curd (Store bought)
- A variety of fruit, coconut, chocolate and fresh mint
- Whipped Cream
- To make the MERINGUES, whip up 8 egg whites until thick and foamy.
- Slowly beat in 1 1/2 cups caster sugar until thick and glossy.
- Mix together 1 1/2 tsp cornflour with 1 1/2 tsp apple cider vinegar and beat into the meringue.
- Draw 8cm circles on baking paper as a template (you could do 12 circles split between two trays).
- Spoon on the meringue then bake in a slow oven at 120C for an hour. They are cooked when they are nice and dry on the outside and not shiny; and inside will be lovely and fluffy
- Switch off and let them cool down with the oven door slightly ajar.
- TO MAKE THE RASPBERRY SAUCE, Combine two cups of frozen or fresh raspberries in a saucepan with a quarter of a cup sugar, one tablespoon of cornflour and the juice of one lemon.
- Whisk over medium heat until it is nicely thickened.
- To MAKE THE SALTED CARAMEL SAUCE, add five tablespoons of caster sugar in a saucepan over medium heat until the sugar has melted and starts turning golden
- Remove it from the heat and whisk in 100ml of thickened cream, 100g butter and a teaspoon of sea salt.
- ASSEMBLE the platter by adding whipped cream to a bowl, the sauces to jars, pile the meringue nests in one corner of the tray and scatter the fruit, chocolate, coconut and fresh mint. TUCK in and enjoy!
Pic Via: SwishBiscuits