Chai Spiced Pavlova with Summer Berries and Cardamom Cream

 


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Chai Spiced Pavlova with Summer Berries and Cardamom Cream


Ingredients

Component

Ingredients

The Meringue

6 Large egg whites (room temp), 330g Caster sugar, 1 tsp Cornflour, 1 tsp White vinegar, 1 tsp Ground cinnamon, ½ tsp Ground ginger, ¼ tsp Ground cloves

Cardamom Cream

500ml Heavy whipping cream, 2 tbsp Icing sugar, 1 tsp Vanilla paste, 1 tsp Ground cardamom

The Topping

400g Mixed summer berries (strawberries, raspberries, blueberries), 1 tbsp Fresh mint leaves

Instructions

1. Prepare the Spiced Meringue

  • Preheat your oven to 150°C. Line a baking tray with parchment paper and draw a 20cm circle as a guide.
  • In a clean glass bowl, whisk the egg whites until stiff peaks form.
  • Add caster sugar one tablespoon at a time, whisking constantly until the mixture is thick, glossy, and the sugar has completely dissolved.
  • Gently fold in the cornflour, vinegar, cinnamon, ginger, and cloves using a large metal spoon.

2. The Bake

  • Spoon the meringue onto your parchment circle. Use a spatula to create a slight "well" in the centre.
  • Turn the oven down to 120°C and bake for 90 minutes.
  • Crucial Step: Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool (at least 3 hours or overnight). This prevents cracking.

3. Assemble

  • Whip the Cream: Whisk the cream, icing sugar, vanilla, and cardamom until soft peaks form. Do not over-whip.
  • Top it Off: Dollop the cardamom cream into the centre of the cooled pavlova.
  • Fruit: Pile the berries high and garnish with mint.


Pro Tips for Success

  • Fat is the Enemy: Ensure your whisk and bowl are completely grease-free. Wipe them with a little lemon juice before starting to ensure the egg whites climb properly.
  • Sugar Test: Rub a little meringue between your fingers. If it feels gritty, keep whisking; it needs to be smooth as silk.
  • The "Cool" Factor: Never take a hot pavlova out into cool air immediately, or it will collapse like a fallen soufflé. Patience is your best ingredient here.
  • Freshness: Only assemble the pavlova right before serving. Once the cream touches the meringue, the countdown to "soggy" begins!




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