Happy new year and welcome to the first recipe of the year. This is a national treasure named after a Russian ballet dancer and it has been a much disputed fight between Australia and New Zealand over who created this and it’s heritage has been confirmed as a true kiwi creation.
This dish has a reputation of being a rather difficult to conquer, there are some fears and trepidations involved in giving this a go. This may be a reason why my mother has never made pavlova. Growing up without this in the home it wasn’t something that I had appreciation for until staying with my second family two years ago where I got schooled in the tricks of making New Zealand’s most famous dessert.
With my mother being foreign and not inclined to give this meringue a go, it seems only right that the recipe for pavlova comes from a renowned New Zealand chef’s mother. Thankfully he shared it online and I stumbled upon it with the truest, simplest form a pav should come in and the topping being your own preference.
Here’s a secret though, it’s not difficult to perfect. It isn’t even difficult to whip up if you have the a hand mixer in your possession as even with this swirling on medium speed my arm began to ache (which made me respect the creator of this dish that much more!). There is one vital thing to stick to if you want a truly successful pavlova though, and that is to leave the oven door closed once you slide this in and leave it closed once you turn the oven off to cool.
Step.away.from.the.oven and once it has cooled off you will be able to open the door to a perfectly cracking, lightly golden meringue with a marshmallow center soooooooooooo good you’ll be thankful for our little nation at the bottom of the globe.
Last year, the first post of the year was a recipe from New Zealand and it seems only the right that I begin another year with a dish from my homeland. The beauty of the topping is that it usually involves berries or kiwifruit, but don’t skip the whipped cream before finishing with your chosen fresh fruit.
Summer blues, Hahei, Coromandel
The path clears, Tongariro Crossing
Note: The pavlova can be kept in a container for around three days without the cream topping. Once the cream is placed on top, it should be consumed by the end of the day.
From Tammy Gordon
3 jumbo/5 small egg whites, room temperature
Almost 1 cup superfine/caster sugar
1 tablespoon cornflour, sifted
1 large tablespoon malt vinegar
1 cup whipping cream
2 tablespoons lemon curd
1 1/2 cups raspberries
Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.
Beat the egg whites until stiff than begin slowly adding in the sugar, one tablespoon at a time, beating after each addition. Once all the sugar has been added the meringue will appear glossy and the beaters can be turned off.
Spoon onto your grease tray and shape into whichever pavlova shape you prefer.
Whip the cream until soft peaks form than fold in the lemon curd. Spread over the top of the pavlova and place the raspberries on top.