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