Duck Egg Pavlova

Duck Egg pavlova heritage farm

This Christmas we made a duck egg pavlova for dessert. It’s a recipe that Matt’s Mum makes regularly with chicken eggs, but the duck eggs added something extra: extra crunch on the outside, extra lightness inside, and an extra depth of flavour. Don’t wait til next christmas to try it out- suitable for any celebration, or just when you feel like serving up a lovely dessert. We all highly recommend!

Our Duck Egg Pavlova Recipe

 

Ingredients

  • 6 duck egg whites
  • 1 1/2 cups caster sugar
  • 1 Tbsp corn flour
  • 2 tsp vinegar or lemon juice

For the Swirl (optional)

  • 1/2 cup of frozen raspberries
  • 2 Tbsp of superfine caster sugar
  • 1 Tsp of vanilla essence

Method

  1. If you want to use the raspberry swirl on top, start by heating the frozen raspberries, sugar and vanilla essence in a pan.
  2. Cook for 3 or 4 minutes, until slightly thickened, stirring occassionally.
  3. Strain the mix (removing raspberry seeds) and place in the fridge to cool.
  4. Preheat fanforced oven to 150 degrees celcius.
  5. Lightly dampen a piece of aluminium foil, cut to the size and shape of the pavlova you want to make.
  6. Beat egg whites until stiff, then gradually add the sugar and beat until thick and glossy.
  7. Fold in the sifted cornflour and vinegar or lemon juice.
  8. Pipe (or spread with a spoon!) mixture onto the foil you prepared earlier. (You are aiming for vertical sides, a flat top, and something about the size of a dinner plate)
  9. If you are decorating with the raspberry swirl, drizzle the refridgerated mix over the top of the meringue, and swirl in with a skewer.
  10. Place the duck egg pavlova in the oven, and immediately turn down to 120 degrees.
  11. Bake for two hours, then leave to cool overnight.
  12. Fill with cream (or custard), and top with whatever fruit is in season- berries, stonefruit, passionfruit. You really can’t go wrong!

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