My partner Mr Suziwongl, adores Pavlova, it’s his favourite dessert. So, with a glut of egg whites in my freezer, today is, as Mr Suziwong sometimes says, ‘pavalova’ day. My poor boy had to handle my emotional melt-down yesterday, so i figured he deserved a treat for dealing with the ‘worse’ in ‘for better or worse, in sickness & health’ etc .
Many many moons ago Mr Suziwong and I attemped our first ‘pavalova’…we used one of those pavlova eggs from the supermarket shelf [yes, we have progressed beyond those ignorant dark days of cooking LOL]. We didn’t realise you needed to beat the egg whites with either a hand held or stand electric mixer. We only had a Bamix hand held wand ‘mixer’…we were at it for ages and ages …and ages before we finally gave up in defeat. It was years til we tried again; we must have been emotionally scarred LOL…
This ‘pavalova’ was seriously easy to make!
I used Stephanie Alexander’s pavlova [or pavalova LOL] recipe from The Cooks Companion:
4 egg whites at room temperature
pinch of salt
250g caster sugar
2 tsp white-wine vinegar
few drops of pure vanilla
300ml cream, firmly whipped
pulp of 10 passionfruit (or any fruit you prefer)
1. Preheat oven to 180 deg C. Line a baking tray with baking paper and draw a 20cm circle on the paper. [Do not put the meringue on the same side that you drew the circle on..turn the paper over so the pencil/pen/texta etc is facing the bottom of the tray.]
2. Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny.
3. Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within circle, flattening top and smoothing sides.
4. Place in oven, immediately reduce heat to 150 deg C and cook for 30 minutes. Reduce further to 120 deg C and cook for 45 minutes. Turn off oven and leave pavlova in it to cool completely.
Invert pavlova onto a platter, pile on cream and spoon over passionfruit pulp [or fruit of your choice].
Stephanie writes: “If syrupy droplets form on the surface of the meringue, you’ll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking.”