Pavlova and meringue seem to be a great hit with all generations, this Pecan pavlova is a great option for Christmas as it is light and delicious and can be prepared the day before. Another plus, there is very little shopping required and no running around last minute for fresh fruit or berries.
4 large free range egg whites
175 gr caster sugar
1 ½ tsp. corn flour
1 tsp. white wine vinegar
75gr pecan nuts gently toasted in the oven
1 tsp. cinnamon
4 tbsp. icing sugar
- Toss the pecans with the cinnamon weigh out 50gr and set aside.
- Line a Swiss roll 20x 30cm tin with parchment, folding at the corners so it goes up the edges and sides.
- Pre heat the oven to 180C.
- With an electric mixer and whisk attachment whisk the egg white until stiff.
- Slowly add a tablespoon at a time of sugar whisking all the time, until all the sugar is added and the meringue is smooth stiff and glossy.
- Fold in the corn flour and finally the vinegar.
- Scrape into the tin and spread evenly with a palette knife.
- Scatter the 50gr of pecans and cinnamon over the meringue.
- Bake for 15 minutes until puffed and golden and firm to the touch.
- Remove from the oven then leave to cool on a wire rack for 10 minutes before lifting out of the tray. Place on a wire rack to cool completely.
- Whip the cream to stiff peaks and flavour with a little brandy.
- Place a sheet of parchment slightly larger than the Swiss roll tin on the worktop.
- Dust with icing sugar, turn the roulade out on top of the parchment and carefully peel off the backing paper.
- Work from one short end to the other; roll the roulade using the parchment paper to help.
- Lift onto a tray for the fridge facing seam side down, cover tightly in cling film.
- To serve, drizzle with cooled maple fudge and scatter with pecans.
- Cut generous portions!
200ml double cream
2 tbsp. brandy
Maple fudge sauce
50gr soft light brown sugar
100ml maple syrup
- Melt the butter in a heavy based medium sized pot over medium heat.
- Add the sugar and allow to cook until it starts to become molten looking.
- Next add the maple syrup and cook a little until smooth — stir a little if necessary. Keep cooking gently until thick and almost caramelised.
- Now add the cream and allow to mixture to bubble away and reduce for four to five minutes until it starts to look thickened. Stir occasionally.
- The fudge sauce will be golden brown when ready and a light coating consistency. It thickens as it cools, if it gets too solid just warm gently in advance.
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