Passion Fruit Pavlova

By -
Today I decided to conquer a kitchen fear of mine, the Pavlova. I confess that meringues are not my best thing, whether I follow a recipe or not, I find they always fail. That being said, I have always wanted to make a pavlova, in books and in magazines they always look so pretty.   Pavlova when done right, has a crisp shattering shell, and a soft, gooey marshmallow inside. To contrast the crunchy, sweet meringues, the dessert is usually topped with whipped cream and fruit. I must toot my own horn here, these were amazing, I did a happy dance as I served them. I topped mine with passion fruit, it was a great combination, tart, and sweet in one bite. The beauty of this recipe, all the ingredients start off in the same bowl...yes that´s right all dumped into one bowl, then beaten into billowy meringues. I won't lie, I thought, how in the heck will that work...but it did.  So very easy to make, all you need is a mixer, and some patience while the pavlova bakes. So are you ready to make some Pavlova ?








2 egg whites
1 1/2 cup sugar
1/2 tsp vanilla/ almond essence
1 tsp cornstarch
1 tsp white vinegar
4 tbs boiling water




Preheat oven to moderate (180 degrees).

Draw a 20cm circle onto a sheet of baking paper and place on an oven tray.

Put all ingredients into a medium bowl and beat with an electric mixer on high speed until very stiff (about 10-15 minutes).When you pull the beaters out, the mixture should stand up in stiff peaks..

Spoon mixture onto prepared tray and flatten slightly at top.

Bake 10 minutes and then reduce heat to slow (160 degrees) cooking for a further 45 minutes.

Turn oven off and allow pavlova to cool in oven.

Once cool, top with whipped cream and fruit.


*Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) Serve immediately.



*** For best volume, egg whites must be room temperature.
*** Bowl/beaters must be scrupulously clean
*** do not use a plastic bowl
*** you can also make mini ones instead of one large one
*** this recipe doubles nicely
*** use a tiny bits of meringue to "stick" the baking paper to the tray







recipe source


Comments

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe,
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be using. -Nex
Read more

Fannie Farmer's Apple Pie

By -
Image
I baked this apple pie yesterday, for a friend. Recently he had mentioned, that apple pie was one of his favorite desserts. We were invited over for dinner last night, by his lovely wife,  I offered to bring dessert, and surprised them with this apple pie. You will have to excuse the lack of step by step pictures, I am not lying when, I tell you, I put this apple pie together in 10 minutes  I felt like I was on  the TV show Chopped.   It's the apple pie I have been baking , well since I started baking apple pies, the recipe is from one of my very favorite cookbooks The Fannie Farmer Cookbook. A cookbook that I have had for a very long time, and the one I go to for alot of my baking.  It's a quick and easy pie to make, and tastes wonderful with a scoop two scoops of vanilla ice cream. Apple Pie Basic dough for 9" 2 crust pie 3/4 - 1 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 1/2 tbls flour 6-8 large, firm, tart apples (about 10 cups) 2 tbls b
Read more