Ingredients
- Saint-Marcellin cheese 250g
- Eggs 4
- Pecans 130g
- SpinneysFOOD extra fine caster sugar 220g
- Corn flour 1 tbsp
- White grape vinegar 1 tsp
- Lemon 1
- Honey to serve
- SpinneysFOOD seedless red grapes to serve
- Dried fruit 150g
- Whipping cream 300ml
Equipment
- Large mixing bowl 1
Nutrition (Per serving)
- 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."
Pavlova with Saint-Marcellin cheese and dried fruit
French 20 Mins Prep · 60 Mins Cook
- Preheat 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.