By now, you must be thoroughly confused. Traditional Bengali food. All American desserts. Mediterranean musings. Korean restaurant review. And now an Aussie/New Zealander dessert? What kind of blog is this? In short, it’s a reflection of me. My south asian roots. My growing up in the most ethnically diverse place in the world. My brief, but glorious time in Italy. My marriage to a guy whose life is even more of a hodgepodge than mine (think, Bangladesh, Libya, New Zealand, New York).
I consider myself blessed for having the exposure I’ve had. Even if that meant that I was viewed as an outsider as much in the States as I was in Bangladesh. Because it’s led me here, to this blog, where I can share a little bit of my delicious albeit widely varied culinary experiences. Right now, it’s just a lowly food blog. But my plan for tomorrow night? TAKE OVER THE FOOD BLOGOSPHERE.
Back to the pavlova. I was intrigued when my husband first told me about it. It’s essentially a giant meringue, but coupled with the creamy, fatty goodness of whipped cream, and the freshness of fruit. Kind of like Eton Mess, but without the hassle of individual servings. Kiwi is the New Zealander’s fruit of choice, but feel free to use whatever’s in season. It’s fairly simple to make. It just requires a bit of patience as you whip the egg whites. And don’t feel badly if it cracks – I haven’t seen one that doesn’t.
A few tips:
1. Dust the parchment paper with cornstarch to avoid sticking.
2. Top with whipped cream and fresh fruit JUST before serving.
3. Leave it in the oven (heat turned off, overnight if possible) to minimize cracking.
Recipe from Allrecipes.com
- 4 egg whites
- 1 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and diced
- Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper with pencil.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
- (Flip the parchment paper over so you don’t get any of the graphite on your pavlova!) Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.