4 weeks: 5 pavlovass

dsc_3152
Pavlova with lemon curd, cream and berries

As soon as I told my friends and family I was heading to Maldives for holidays, I was greeted by multiple requests for pavlova. In fact, I made more pavlovas in that month than I had in a year!

Processed with VSCO with f2 preset

Making pavlovas was certainly an adventure. I have a fond memory for each and every pavlova I have made. When I made a pavlova with my younger siblings at my Dad’s place, I had to beat the egg whites with just one beater in the electric hand mixer. The kids’ enthusiasm to help me out made up for the missing beater though.

When I decided to make one for my cousins (whose requests had been the loudest), they told me it was too hard; they didn’t have all the equipment. I told them I would take everything: bowls, electric mixer, baking paper, etc., they told me to calm down, they didn’t even have an oven! In the end, they bought an oven (not just for my pavlova, but so my aunt could also bake her delicious fish pie). Never have I seen a pavlova being devoured so quickly than when I made it that day.

I also got to connect with a friend I had only really spoken on Instagram. We both had a food-loving mutual friend, and we bonded over delicious looking food photos. So when I headed back, we had a pav-date, so she could learn how to make it. Making the meringue worked like a charm (my friend had all the equipment ready to go), but I was trying to whip the cream and it was taking forever, and not getting any thicker! This was something I hadn’t anticipated. Due to the humid and tropical Maldivian weather, I was told by my friends to put the beaters and the bowl in the freezer to cool them down to be able to thicken the cream. Working in an air-conditioned room could help too.

The end product was always well received and the memories we made were always worth any hurdles we faced. My holiday did turn into a pavlova, as my friend mentioned and it was a lot of fun.

dsc_3108
Meringue stack with blackberries

I went through my Instagram account and managed to find some of the pavlovas I had made over the last few years. I’ve included my go-to meringue recipe below. For the pavlova I made today, I steered away form the traditional passionfruit drizzle and made some lemon curd instead. I was inspired to use lemon curd as a topping when my friend from work, Paula, gave me some delicious lemon curd she had made. I had it with some berries and thought about how good it would be on a pav. Plus it is a great way to utilise those egg yolks.

I tend to stick to seasonal fruits when topping my pavlovas. I love berries hence, I usually make my pavlovas during summer. Mangoes are also perfect topping for a tropical theme and even stone-fruit like peaches and nectarines will be delicious, especially if you caramelise them first! Blackberries, blueberries and raspberries with a sprinkle of basil and drizzled with fig balsamic vinegar is the favourite topping I have made so far.

What are your favourite pavlova toppings? Feel free to share.

dsc_3153
Pavlova with lemon curd, cream and berries 

This recipe will make a nice little pavlova enough for about 4-5 people. If you want a bigger one, just double the recipe.

Ingredients:
– 3 egg whites
– 150 grams caster sugar
– 1 teaspoon white vinegar
– 1 teaspoon cornflour
– 1/2 teaspoon vanilla extract
– 1 cup thickened cream
– fruits to top (strawberries, banana, kiwi, blueberries, mango, etc)

Method:
– Pre-heat oven to 150 degrees. Prepare a flat baking tray and line it with baking paper. Draw a 20cm disc (or however big your serving plate is) on the paper and place the pencil side down.
– In a clean metal bowl, whisk the egg whites  using a stand/hand held electric mixer until soft peaks form.
– Slowly add the sugar, about 2 tablespoons at a time, while beating, until the mixture becomes thick and glossy. A test to see if the sugar has been incorporated is to rub a bit of meringue between your fingers. If it feels grainy, keep mixing.
– Beat in the vinegar, cornflour and vanilla extract.
– Spoon the mixture onto the baking tray and smoothen the top. You can leave it rustic, or round the sides using a knife.
– Bake the meringue for 10 minutes and then reduce the temperature to 110, and then bake for further 60 minutes or till the meringue shell is completely dry. Leave in the oven to completely cool.
– Whisk the cream till soft peaks form and spread on top of meringue. Top with fruits and enjoy.

Advertisements