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Gooey pavlova with toffee clemengolds

Gooey pavlova with toffee clemengolds
(Image source: https://taste.co.za/)

Gooey pavlova with toffee clemengolds

Recipe: Taste Magazine

12 free-range eggs, separated
660 g caster sugar
For the topping:
12 ClemenGold Mandarins
100 g sugar
Cream, for serving
Woolworths lemon curd, for serving
Woolworths Edible flowers to decorate
Woolworths -  Roses

Preheat the oven to 120°C. Place the egg whites into a very clean bowl. Beat until frothy, then gradually add the sugar. Beat until the meringue is thick, white and a glorious mass. Using a large spoon, dollop onto a large baking tray lined with a silicone baking mat (I use a Silpat) or greased baking paper. Spread out into a circle and make peaks up the sides. Bake for 3 hours.
For the topping, gently fry whole peeled clementines in 100 g sugar until caramelised. Serve with lemon curd and cream.
Decorate with edible flowers, roses etc

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