So, for my first post of 2013: a New Zealand classic that we ate with W's family on Christmas eve. Yes, it's probably more a summer dessert, but we were lucky enough to have a summer Christmas.
A few days after we got back in Boston, I made this dessert for our second Christmas with W's family in the USA (yes - I was missing New Zealand).
Pavlova is a cake-style meringue dessert. I made individual portions and adapted Annabel Langbein's receipe form The Free Range Cook book (she was described to me as the Martha Stewart of New Zealand).
Pavlova (8 portions)
- 6 egg whites (room temperature)
- a pinch of salt
- 1 1/4 sugar
- 2 tsp of cornstarch
- 1 tsp of white vinegar
- 1 tsp of vanilla
- Fruit, cut in small pieces (such as kiwis and blackberries)
- Heavy whipping cream
- Preheat oven to 320 F. Line baking sheet with parchment paper.
- Beat the egg whites, salt and sugar with an electric mixer at the highest speed for approximately 10 minutes (it should be very thick and shiny).
- Add the cornstarch, vinegar and vanilla. Beat for a few seconds.
- Drop spoonful of the mixture on the pan, making 8 portions.
- Cook for 10 minutes, and then turn the heat down to 265 F. Cook for 1 hour (or until the the outside is crisp.
- Turn the oven off and leave the pan in the oven for two hours (I didn't and it worked anyway).
- To serve, top with whipped cream and fresh fruit.