Pavlova Slab with Cranberry Chia Champagne Jam
I made this Festive AF Pavlova Slab with a recipe that I have been using for the past 20 years. It’s served with some coco whip and tart Cranberry Chia Champagne Jam.
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Dessert
Cuisine: Australian, Gluten Free
Servings: 6 People
Pavlova Slab
- 4 Egg Whites
- Pinch Of Salt
- ¾ Cup Super Fine Sugar, Sifted with no lumps
- 1 Teaspoon Cornflour, Sifted with no lumps
- 1 Teaspoon Vinegar
- 1 Teaspoon Vanilla Essence
Cranberry Chia Champagne Jam
- 1 Cup Fresh or Frozen Cranberries
- 1 Cup Apple Cider
- 1 Cinnamon Stick
- ¼ Cup Date Syrup
- 2 Tablespoons Chia Seeds
- ½ Cup Champagne
Coconut Whip
- 1 Can Coconut Cream
- 1 Tablespoon Vanilla Essence
Garnishes
- 1 Tablespoon Sliced Fresh Cranberries
- 1 Teaspoon Torn Fresh Taragon
Make the Pavlova
Pre-Heat Oven to 170F. This low temperature will keep the pavlovas nice and white. Line a baking tray with parchment paper and set aside.
Beat the egg whites with the salt until they are stiff enough to form peaks. Start with the mixer slow and once it starts to get frothy increase to full speed.
Turn the mixer to medium speed and add in the sugar a tablespoon at time. Once you have added in all the sugar keep mixing for another minute or two. Check that all the sugar has dissolved by stopping the mixer and grabbing some of the mixture and rub it in between your fingers. If it's nice and smooth the sugar has blended in well. If it still feels rough, keep mixing for a minute and checking until it's smooth.
Take the bowl out of the mixer and add in the cornflour, vinegar and vanilla essence. Using a spatula fold in the ingredients very slowly, until you see no traces if it. It will probably take about 5 or 6 folds to mix it all in.
Pile the mixture on a baking tray and spread it out into a rough square.
Bake for 1 hour and 30 minutes and then turn off the oven and leave overnight to cool and dry out.
Cranberry Chia Champagne Jam
Place the cranberries, apple cider, a stick of cinnamon and date syrup in a sauce pan. Bring all of that to a boil on low medium heat until the cranberries start popping and breaking down. Once it looks all mushy turn off the heat and add in 2 tablespoons of chia seeds and ½ cup of champagne. Leave it to cool to room temperature and transfer to a jar and leave in the fridge until serving time.