Take your Pavlova up a notch with Saint-Marcellin, a small and softly crusted cow’s milk cheese. It’s perfectly creamy and pairs beautifully with dried and fresh fruit such a grapes.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 10 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 420 |
| Fat | 25g |
| Saturates | 1g |
| Protein | 10g |
| Carbs | 41g |
| Sugars | 36g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2. Remove the cheese and 4 large eggs from the fridge and allow them to come to room temperature.
To make the Pavlova, separate the egg yolks from the whites, and toast and chop the pecans.
Place the egg whites in the bowl of a stand mixer and whisk until soft peaks form.
Gradually add the sugar, beating well until the mixture is glossy.
Sift the corn flour over, add the vinegar and fold through 100g of pecans.
Pile into a 15cm-round dome on a baking tray lined with non-stick baking paper.
Place in the oven, reduce the heat to 120°C, gas mark ½, and bake for 1 hour.
Turn the oven off and allow the meringue to cool in the oven completely.
To make the filling, place the cheese in a large mixing bowl and use a spatula to cream the cheese into a smooth paste.
Juice half the lemon and add the juice cheese. Slowly whisk in the cold whipping cream until soft peaks form. Season with salt.
Pile the cheese filling onto the Pavlova and top with the dried fruit, extra pecans and fresh grapes.
Drizzle with honey before serving.
