Pavlova for a Queen

Thursday August 21st, 2008

For my belated birthday BBQ I decided to cook a Pavlova - Australian/New Zealand desert. So I had a test run the week prior to iron out any kinks. A Pavlova is a mergine filled with cream, then smoothered in seasonal summer fruits.

For those who do not know the Pavlova was named after the late Russian ballerina Anna Pavlova. The inside of the mergine is like a ballerina's tutu being light, fluffy and airy when the dancer is moving. The actual material of the tutu is crunchy to feel like the outside of the mergine. If you over cook it the mergine will dry up and not provide enough fluff - which is what you want alot of fluff! So to create the perfect Pavlova is indeed ethereal, delicate and slightly controversial like the dancer!

Glad I did a test run, since the first one became slightly overcooked with hardly any fluff inside, infact it was more sticky then fluffy. So back to drawing board after turning down our oven from 300 to 275 and then letting it cool down in the oven after its cooked it was a beautie!

First attempt at Pav - ok - but cooked too high so turned down oven from 300 to 275 (still ate it!!)

Top of the Pav - a tad over cooked not enough fluff inside

BBQ Pav - all dressed up with seasonal fruit including hard to find Kiwi fruit.
Just missing the passionfruit, maybe next time. J did the decorating.

J made me a carmel cake with carmel icing - yummo!

Pavlova's are enjoyed all year round in Australia - but my fondest memories of home are eating a Pavlova on 1988 (Australia's Bicentenial Year) on "Australia Day" - yes Australian's have a day off to celebrate the discovery of Australia - its in the mid Summer,no excuse needed to heat up the BBQ and drink a coldie!

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Pav Recipe:

4 egg whites (at room temperature)

200 g white sugar

Pinch of salt

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1st make sure your mixer and attachment are completely clean, free of grease otherwise the egg white will not become fluffy.

Separate the yolks from the white's making sure no egg shells are present. Turn on the mixer to medium until firm peaks form.

Next gradually add the sugar and salt

Once all the sugar is combined turn onto high for 7-8 minutes and mix until the egg whites become white glossy peaks. The egg whites are done, once you can take some the mixture and rub it between your fingers without feeling any grains of sugar, if you can still feel the sugar give it more time.

This process is critical.

After you have stiff white peaks place it on a tray of any size - smooth it out then get a fork and fluff the top - don't make it too thin otherwise you will not have any fluff inside.

Place in 275-300 degree oven for 1 hour (or more if needed) - it's done when the top is crispy. Leave it in the oven to cool down with the oven turned off once its cooked.

Once completely cool - add cream and top with seasonal fruit.

Eat and enjoy!