Grapes & Riesling Pavlova
Grapes & riesling pavlova
Super refreshing, light & full of flavours — the perfect dessert for Mother's Day
Ingredients
French meringue
- 2 egg whites
- 70g caster sugar
- 70g icing sugar
Riesling cream (crème légère)
- 115g whole milk
- 55g white sugar
- 2 egg yolks
- 13g cornflour
- 7g cold butter
- 2 tsp riesling
- 250g double cream
To finish
- 1 box grapes
- — edible dried flowers
Equipment
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Method
Step 1 — the meringue
Start with room temperature egg whites — completely clean, no egg yolks or grease, or they won't whip properly.
Whisk until frothy. Start on a medium speed and whisk until the egg whites look foamy and bubbly, like a cappuccino.
Whisk to soft peaks. When you lift the whisk, the tip should gently fold over.
Once at soft peaks, add the first third of the sugar slowly, like rain, while the mixer is running. Whisk for 20–30 seconds.
When it thickens slightly, add the second third — again, slowly. Whisk until glossier.
Add the final third and increase speed slightly. It's ready when it's glossy, thick and holds a stiff peak — when you lift the whisk, the peak stands straight up without collapsing.
Pre-heat the oven to 100°C.
Pipe the meringue on a silicone mat. Hold the piping bag on an angle, apply steady pressure and let it build a small dome. Then gently lower the tip back down slightly — this softens the shape and creates a cushion rather than a tall kiss.
Bake for 2 hours until completely dry.
Step 2 — the riesling cream
Crème légère is simply a pastry cream lightened with whipped cream. Make sure your pastry cream is completely cold and smooth before folding.
Gently heat the milk until steaming and just about to simmer — not boiling.
In a separate bowl, whisk the egg yolks with the sugar and cornflour until pale and smooth.
Temper the eggs — pour a third of the hot milk into the yolk mixture and whisk. Then pour everything back into the saucepan.
Cook and thicken over medium heat, whisking constantly. It will look thin at first, then suddenly thicken. Once it bubbles, keep cooking for at least 1 minute so the cornflour fully cooks.
Finish with butter and wine. Take off the heat and whisk in the cold butter and 2 teaspoons of riesling.
Transfer into a bowl and press cling film directly onto the surface to prevent a skin forming. Refrigerate until completely cold.
Whip the double cream. Weigh the cold pastry cream and whip the same weight of cold double cream to soft peaks.
Fold both creams together. Start with a third of the whipped cream to loosen the pastry cream, then gently fold in the rest in two additions — lift from the bottom, turn the bowl, keep the air in.
Pipe the cream over each cooked meringue using the same technique you used for piping the meringue.
Step 3 — the grapes
Cut the grapes into quarters and arrange them in the centre of the cream — either in a relaxed, scattered way or in neat halves for a more symmetrical finish.
Scatter a few edible dried flowers over the top. That's it — you're done.
A few notes
This pavlova is best eaten the day it's assembled, though all the elements can be prepared 1–2 days ahead. Store the cooked meringues in an airtight container at room temperature for up to 5–7 days. The cream keeps in the fridge for up to 3 days. Pipe and assemble just before serving.