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About the Recipe: We enjoyed this dessert when we visited Australia. It is very elegant and delicious. It has lots of sugar and requires about two preparation days, one for baking/resting and another for adding the filling and fruit. The dessert has a crisp outside meringue, is chewy inside, filled with billowy whipped cream, and studded with fresh berries. It has everything in one dessert. Just seeing it makes you want to celebrate!
Recipe Inspired by: Gale Gand; www.finecooking.com
Cook’s Note: We left our Pavlova in the oven overnight. The Hibiscus jelly was ordered from Amazon. You might want to use superfine sugar for your meringue recipes.
Superfine sugar dissolves easier and is used in many meringue recipes. To make superfine granulated sugar, put granulated sugar in la food processor. Add a couple of tablespoons more to compensate for a reduction in overall volume. Process for 1 to 2 minutes and sugar feels like fine sand. Let the sugar dust settle before opening the food processor, remeasure before using the sugar.
For More Information See:
https://www.finecooking.com/article/how-to-make-your-own-superfine-sugar
To Serve: Place meringue on cake stand. Spoon whipped cream onto the center portion of meringue; top with glazed mixed berries; garnish with edible flowers, if desired. Refrigerate until serving.
Serves: 8
pdf for Copy of Recipe – Elegant Pavlova with Hibiscus Glazed Berries
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