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| 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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