I revisited an old recipe that I made last year: the Pavlova.
It is my third time making one. The last time I made it, the meringue sank when I opened the oven door. The same thing happened again today. But it wasn't the end of the world and this time my heart didn't drop when I saw the meringue slowly deflating before my eyes.
To remedy matters, I just put a little extra whipped cream where the hole was and piled on loads of strawberries to give the Pav a little extra height. So despite the hole, I still had a very successful dessert.
I cooked the meringue slightly longer this time by about 10 minutes. This gave the base a delicious, almost caramelly chew to it.
There are only four ingredients in the meringue: egg whites, castor sugar, cornstarch and a little bit of white vinegar. When I was beating the egg whites, I was thinking about how amazing the chemistry of food is. The transformation of the egg whites with the addition of sugar into a thick, glossy substance like shaving cream, is quite amazing to watch.
Another thing that crossed my mind was, how in the world did people make the Pavlova or meringues before the time of electric egg beaters?
It must have been a terrible ordeal but at least you'd have strong arms! I thought that if I'd been alive in pre-beater times, I would have invented a bicycle-ilke contraption so my legs would do all the work instead of my poor little arms.
Absolutely gorgeous pictures! I love the pale white mixed with the fresh colorful fruit. I won't lie, I never knew what pavlova was until a couple of months ago and it fascinates me as well. How it comes together, it's consistency, and texture.
Posted by: amanda | 24 February 2008 at 02:23 PM
That's amazing, Syrie.
Raw meringue always reminds of that great Marshmallow Fluff.
Looks great, and I'm glad you remembered the Passionfruit. It's just not a party with Passionfruit.
Posted by: Graeme | 25 February 2008 at 03:51 AM
Amanda, thank you for your lovely comments. I am glad you find the whole process amazing too!
Hi Graeme, thanks so much! It certainly is like marshmellow fluff. I would like to jump into a big pool of it!
Posted by: Syrie | 25 February 2008 at 03:59 PM
Syrie, this looks fantastic! So, so beautiful, my friend.
I tried making a pavlova a year or so ago, but it didn't work - my oven was not OK. Now I have to try again, tks for the inspiration!
Posted by: Patricia Scarpin | 26 February 2008 at 02:22 AM
your pavlova looks amazing. I am looking forward to summer when berries are abundant, so I can make pavlova. :)
Posted by: Mandy | 26 February 2008 at 11:09 AM
Hello lovely Patricia. Better luck next time, I am sure. Anyway, everything else you make is fantastic!
Thanks for the kind words Mandy. I love berries too. They are just so perfect and beautiful. Looking forward to seeing your berry pav.
Posted by: Syrie | 27 February 2008 at 03:16 PM
I've never made pavlova but you got me really curious. Fruit and meringue together sounds rather nice - can't wait for the summer to come!
Posted by: Suzana | 27 February 2008 at 11:24 PM
Hi Suzana, I hope you try it. It is such a delicious dessert.
Posted by: Syrie | 28 February 2008 at 05:00 PM
Hi! My granddaughter is doing a semester in Australia and I have been writing her with whatever info I can remember from my two trips to Australia. Pavlova is a memory, but the recipe I have came from a home stay in New Zealand. I tried it once and it was a "flop". I am tempted to try it again. The merangue goes into a 410o F oven for only a minute but you then turn the oven off and let it sit until the oven is cold.
Posted by: Ruth Clough | 26 August 2008 at 07:43 AM
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http://www.irecepty.com
Posted by: Gabriel | 19 November 2008 at 10:32 PM
I just had pavlova for the first time. And all I can say is AMAZING! I had no idea it was so popular. I have yet to make it myself, but I may give it a go soon. My kids went crazy for it too. And yours looks fabulous.
Posted by: Erin | 06 February 2009 at 08:41 AM