Tuesday, April 23, 2013

Tasty Tuesday: Pavlova Dessert

My finished pavlova

This Tuesday we thought it was time for something to satisfy that sweet tooth. I thought something light and springy would hit the spot so I choose to make my very first Pavlova. This little meringue wonder is so yummy. I was inspired by a lovely cook and friend of mine, Liz, who brought these to a love day party I hosted last year. Liz made mini pavlovas for our celebration and they were so delicate and yummy. I think I should have had her over to help me make these. I didn’t completely fail, as our welcoming neighbors and taste testers will tell you, but mine were not as lovely or gooey in the center. 

I followed this recipe on food network but I don’t think it was informative enough for a first time meringue maker like myself. I really should have taken my Joy of Cooking cookbook off the shelf and followed that recipe and instruction. Side Note/reminder for myself: while the internet is a lovely cooking tool there is a reason that the Joy of Cooking cookbook has been around forever (as is the same for other cookbooks)...read them more often.

Ok, so feel free to use the recipe above but if you have never made these little beauties I suggest watching the video below. I watched it after making my pavlova and have learned a thing or two. For one, I did not mix my meringue long enough and I may have baked them too long. I guess the good thing about this dessert is that even though mine was not perfect it still satisfied and wowed my test dummies.  This is a dessert well worth trying and learning about.

Get creative with your pavlova toppings too! You could add any kind of tart fruit to offset the sweetness of the meringue. Or even do a jam fruit sauce like the food network recipe calls for. Or my favorite idea Stephanie mentions in the video, lemon curd! I cannot get enough of that stuff. Go forth and make a photo worthy meringue! And then send it to me so I can see how much better you did than me!

-Alison

Ingredients Needed:
4 large (120 grams)egg whites
1 cup (200 grams) superfine (castor)sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (cornflour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar(or to taste)
1/2 teaspoon purevanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice




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