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Pavlova with Berry Gelato and Champagne Foam

Serves 6
  • Steps
  • Ingredients


  • Prechill ice cream machine. Preheat oven to 150C.
  • For the Berry Ice Cream, bring milk and cream to a simmer in a medium saucepan. Remove from heat.
  • Place egg, egg yolks, sugar and milk powder into the bowl of a stand mixer and whisk until thick and creamy. While whisking continuously, add hot milk/cream mixture and whisk together until combined.
  • Return mixture to the saucepan and stir until temperature reaches 82C. Strain angalise into a large bowl and cool over an ice bath.
  • Meanwhile, place berries, icing sugar and liqueur into a small saucepan. Place over a medium heat and cook until berries release liquid. Crush berries gently with a spoon. Transfer to a bowl and cool over an ice bath.
  • Combine anglaise and berry mixture together. Pour 350ml into the ice cream machine and churn according to manufacturer’s instructions, until set.
  • For the Sparkling Foam, dissolve sugar in sparkling wine in a small saucepan over medium heat
  • Squeeze out excess liquid from gelatine and dissolve in sparkling wine, chill over ice until just cold.
  • Add egg whites and citric acid to saucepan and use a stick blender to combine. Strain through a fine mesh sieve into a large ISI canister. Seal and charge with 3 cream bulbs, shaking well in between each charge.
  • Set aside in the fridge until required.
  • For the Meringue, line a baking tray with baking paper and set aside.
  • Whisk egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy. Gradually add sugar increasing the speed to maximum until fully incorporated, and a thick and glossy meringue forms.
  • Add remaining ingredients and whisk quickly to incorporate. Transfer mixture to a piping bag.
  • Pipe 6cm diameter meringues 6cm in height. Place into preheated oven and bake for 10 minutes. Reduce heat to 110C and bake for a further 10 minutes.
  • Remove from the oven and set aside to cool.
  • For the Passionfruit Curd, combine eggs, sugar, passionfruit pureé and vanilla paste in a large metal bowl and set over a double boiler. Whisk constantly until thick and creamy. Remove from heat.
  • Drain gelatine and squeeze out excess water. Add to the thickened egg mixture and whisk until gelatin has dissolved.
  • Transfer the mixture to a stick blender canister and add butter, a few cubes at a time and blending well between each addition, until smooth.
  • Transfer the curd to a piping bag and chill in the fridge until cold.
  • To serve, pipe 3 teaspoon sized portions of Passionfruit Curd into the bottom of 6 deep sided serving bowls.
  • Top with a quenelle of Berry Ice Cream. Add a meringue to each bowl and fill bowl with Sparkling Foam.
  • Crush a freeze dried raspberry on top of the meringue and serve.

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