Cookbook

SOV860
the Smart Oven
™
Air Fryer
70
Chocolate Ganache & Wild Berry Pavlova
1
Prep 30 mins / Cook 1 hr 40 mins / Standing 30 mins
2
Serves 8–10
For the pavlova
200 g egg whites (approx. 8 eggs), room
temperature
400 g caster sugar
3 tsp cornflour
1 tsp white vinegar
1 tsp vanilla bean paste
For the chocolate ganache
350 ml pure cream
300 g 70% dark chocolate, chopped
1 punnet strawberries, to garnish
1 punnet blueberries, to garnish
1. Line the pizza pan with non-stick baking
paper, place a 24 cm cake tin in the centre of
the pan, using a marker trace a circle around
the bottom of the tin to mark the paper.
Flip the baking paper over and place back on
the pan. Pre-heat the oven. Select BAKE/NO
CONVECTION/90°C/1 hr 40 mins
and press start.
2. Place the egg whites in a bench mixer with
the whisk attachment and whisk on
medium-high speed until soft peaks form.
Gradually add the sugar 1 tbsp at a time,
beating constantly until the sugar dissolves
and the mixture is thick and glossy. Gently
fold through the cornflour, vinegar and
vanilla bean paste.
3. Using a stepped palate knife, spoon the
meringue mixture onto the lined pizza pan,
shape the meringue into the circle on the
pizza pan and make grooves and flicks on
the top of the meringue.
4. Once the oven has preheated, bake the
meringue for 1 hr and 40 mins or until it is
crisp and dry. Clean the mixer.
5. After baking, turn the oven off and leave the
meringue in the oven with the door closed for
30 mins.
6. Add the cream into a small saucepan and
place on low heat. Scald the cream, when you
start to see small bubbles and steam rising
remove the cream from the heat.
7. Place the chocolate into a heatproof bowl
and pour the cream over the top. Let mixture
sit for 1 min and then stir well to combine.
Strain and let cool.
8. Place the ganache into the bench mixer
bowl. Using the whisk attachment, whip
the ganache to thick and fluffy. Spread the
ganache over the top of the meringue and
top with fresh berries.