Buffalo Rising Online

Apr 24th 2007, 7:46am By Christa Glennie Seychew

Friday I was invited to a lovely little soiree. The weather was perfect for an outdoor get together, and our hostess assembled a lovely selection of snacks.

Katherine, owner of Spoiled Rotten, brought a really divine pavlova (pictured above) to share. It was delectable. The sweet meringue, with its spongy interior and delicate, crisp exterior, was perfectly augmented by the tart berries, whipped cream and rich chocolate. It was so good; I had to tell you about it.

Pavlova is to Australia what apple pie is to the good old U.S. In 1926, the famous Russian ballerina Anna Pavlova came to Australia to perform. A chef made this dessert in her honor, it being “as light as a feather” as she. It is now considered to be Australia’s national dessert.

Pavlova is an ideal recipe for the sunny season. Not only does it provide an excellent stage for any fresh fruit, it is very easy to make, requires few ingredients and can be prepared days in advance. Even better, on a hot, humid day, you won’t need to set your oven higher than 250°.

Traditionally, pavlova is, in size and shape, similar to that of a round three-layer cake. This produces a very airy result. Though not technically correct, in my mind, a meringue that is not as thick (more disc shaped) is no less tasty. The meringue can also be made in a pie dish, in individual servings, or in any other shape that you can imagine.

I wouldn’t worry about perfecting this dish, just trying it and enjoying it is the important part. I made three of these this weekend, and although the texture and presentation varied, all of them were yummy! If you are looking to achieve the technical ideal-building a tall, towering “pav”-double or triple the ingredients and check out the few notes I’ve added after the recipe.

Pavlova
4 large egg whites (separate eggs when cold, then bring whites up to room temperature) - pinch of salt - 1 cup superfine sugar (if you don’t want to make a special trip to the local market, simply process 1 cup of granulated sugar in your food processor for approximately 30 seconds) - 1 tsp white vinegar - 1 1/2 tsp cornstarch - homemade whipped cream (you can substitute an already prepared version from the store for ease) - fresh fruit berries, kiwi, pineapple, pomegranate, peaches and passion fruit are all good choices

Preheat oven to 250°. Line a baking sheet with parchment paper.

Add the salt to the egg whites and beat on medium-high until they form soft peaks. Begin adding sugar one teaspoon at a time. Take your time; be sure not to add the sugar too quickly. Beat until all of the sugar is incorporated and the egg whites hold stiff, shiny peaks. To be sure that all of the sugar has dissolved, you can rub a little of the meringue in between your fingers, checking for grittiness.

Gently fold the cornstarch and vinegar into the whites.

Using a spatula, spoon the meringue onto your parchment lined sheet in whatever shape/height you’d like.

Place in oven for 1 hour and 15 minutes. When meringue is slightly brown and somewhat firm to the touch (be gentle, it’s fragile), turn the heat off in the oven, but allow the meringue to stay in the oven, with the door closed, until it has completely cooled. This sets the meringue and is a fundamental part of preparation.

The meringue can be stored in an airtight container in a cool, dry place for up to 10 days.

Top with whipped cream and sliced fruit, a little drizzle of white or dark chocolate isn’t going to hurt, either.

For those interested in preparing the perfect pavlova:

Use very clean and dry utensils and a copper bowl to whip the egg whites.

If you over-cook the meringue, it will cause the pavlova to bead up (it looks like little drops of dew on the surface of the meringue). Over-beating and/or under-cooking will cause your pavlova to “weep”, where moisture will form at its base, ruining the texture.