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Foodie Friday: Williams Sonoma’s Peppermint Bark Pavlova

November 10, 2017 Leave a Comment

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This layered pavlova makes a stunning Christmas Day dessert.

Ingredients

  • 2 1/2 cups (630g) sugar
  • 2 tbs cornflour
  • 12 egg whites
  • 2 pinches of salt
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 625g dark chocolate, roughly chopped
  • 2 1/2 cups (625 ml) thick cream (min 35% fat)
  • 1 tin (454g) Peppermint Bark, 1 sheet broken into small pieces, 1 sheet broken into large shards
  • Vanilla ice cream for serving (optional)

Method

Have all the ingredients at room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 120°C. Line 2 baking sheets with baking paper.

In a small bowl, whisk together 1 1/4 cups (315g) of the sugar and 1 tbs of the cornflour until evenly distributed. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together 6 of the egg whites, 1 pinch of salt and 1/2 tsp of the cream of tartar on low speed until frothy, about 30 seconds. Increase the speed to medium and beat for 30 seconds more. Increase the speed to medium-high and slowly add the sugar mixture. Beat for 1 minute, then add 1/2 tsp of the vanilla. Continue beating until the mixture is glossy and stiff peaks form, 1 to 2 minutes more. Transfer the meringue to a pastry bag fitted with a 2cm round tip.

Starting in the centre of each prepared baking sheet, pipe a 23cm round of meringue, working outward in a spiral fashion. Using a spatula, gently spread the meringue so it is level and flat. Transfer the baking sheets to the oven and bake until the meringues are just slightly browned and dry to the touch, about 1 1/4 hours, switching the sheets between the racks and rotating them 180 degrees halfway through baking.

Transfer the baking paper sheets with the meringues on them to wire racks. When the meringues are cool to the touch, gently remove them from the baking paper and place directly on the racks.

Wash and dry the mixer bowl and whisk. Repeat the process with the remaining sugar, cornflour, egg whites, salt, cream of tartar and vanilla, and bake and cool 2 more rounds of meringue.

Wash and dry the mixer bowl and whisk. Place the chocolate in the mixer bowl.


In a small saucepan over medium-high heat, bring the cream to a simmer. Pour over the chocolate and let stand for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature, about 2 hours.

Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the ganache is light and fluffy, 2 to 3 minutes. Transfer the ganache to a clean pastry bag fitted with a 2cm round tip.

To assemble the pavlova, pipe a small dollop of the ganache on a cake stand or platter. Place 1 meringue round on top, pipe a layer of the ganache on the meringue and sprinkle with one-third of the small Peppermint Bark pieces. Repeat the layers, ending with a layer of ganache on top of the fourth meringue round. Top with the large Peppermint Bark shards. Serve the pavlova with vanilla ice cream. Serves 12.

Tip: To make it easier to create even layers of meringue, draw a circle guideline on each sheet of baking paper, then place the paper on a baking sheet. If you don’t have a pastry bag, place large scoops of the meringue in the centre of each circle guideline and use a spatula to carefully spread the meringue to the edges of the circle, forming an even layer. Whip the ganache just before assembling the pavlova; it can quickly become too firm to work with.

Buy Williams Sonoma’s famous Peppermint Bark online.

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Want to try a different tipple this weekend? Toda Want to try a different tipple this weekend?

Today's #iafoodiefriday recipe is a lemon and pink peppercorn spritz by our friends at @thewholefoodsrefillery 🍸 

They'll give you 20% off your first order with our code. Find everything you need on the blog now via link in bio.

Cheers! 

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Those finishing touches make ALL the difference! Those finishing touches make ALL the difference! 

@kethy.australia, whose cabinet hardware I've used in my own kitchen, laundry and on my recent sideboard glow up, are passionate about bringing you the latest design and finishes from around the world! 

Their stunning timber knobs and handles from Denmark add texture, warmth and an organic feel to your projects that can only be achieved by using natural materials.

Whether you're embarking on a new build, renovating an existing kitchen, bathroom or laundry or updating a piece of furniture, Kethy have something for you in their huge range.

See it all online and find your local re-seller at their website via link in @kethy.australia bio.

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Do I recommend a timber vanity top? A big fat NOP Do I recommend a timber vanity top?

A big fat NOPE! 💧 

Which is why we have recently covered ours with a Caesarstone top (thanks to @justinplace_sydney for the advice and supply) and the sweet RELIEF of not having to worry about this high traffic area anymore, I'm telling you!🤗

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Next week I'll tell you what I really think of my brass tile trim too 😉

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About Jen Bishop

Jen Bishop is our owner and publisher and an experienced journalist and editor. Interiors Addict has been her full-time job for more than 8 years. She is married to Damian and mum to Sebastian and Charlie.

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