A lovely thing about Christmas
is that it’s compulsory,
like a thunderstorm,
we all go through it together.
– Garrison Keillor
I don’t know what it was that possessed me to make a pavlova this Christmas as I have never eaten one, let alone make one, before! However, I did and it came out wonderful.
From what I know, pavlova is just meringue, cream and berries all thrown together. Whether or not the meringe needs to be hard or soft, I don’t know. The recipe that I used came from Ina Garten, and it is the crunchy-on-the-outside-but-soft-on-the-inside version.
I really, really liked this recipe because, not only did it taste delicious, it was a breeze to make. For once, nothing went badly wrong!
- Egg Whites (4)
- Salt (1 pinch)
- Sugar (1 cup)
- Corn Starch (2 tsps)
- White Wine Vinegar (1 tsp) P.S. I successfully used Apple Cider vinegar instead.
- Vanilla Extract (1/2 tsp)
- Heavy Cream (1 cup)
- Preheat the oven to 85 degrees celsius.
- Draw a 23cm circle on wax paper.
- Whisk the egg whites and salt for one minute (assuming you're using an electric mixer).
- Slowly add the sugar into the egg whites.
- Beat until shiny, firm peaks form.
- Sift the cornstarch into the mixture, and add the vinegar and extract.
- Gently fold everything in.
- Spread the mixture into the circle until it forms a disk.
- Bake in the oven for 1,5 hours.
- After 1,5 hours, switch the oven off and leave in for another hour to form a crucnhy exterior.
- Cover in whipped heavy cream and berries (or other toppings) of your choice.
Have you made/eaten a pavlova? What do you think of them?