All this time baking I have never made Pavlova. I know, crazy right!
Meringue, Pavlova and Roulade.
I didn’t know the difference until last week when my boss talked me through it. I just thought meringue was the same as pavlova but no its not, how wrong was I. Then roulade came in the mix and then I thought am I the only who is this naive about this? Well at least now I have been educated. When I make something new, I get quite excited I know it’s a bit sad but oh well it’s me! So in the end my intention was making the pavlova.
I have eaten pavlova a number of times and I like the gooey middle and the crisp outside, also the fact it’s lathered with cream and juicy fruits which makes it’s soooo much better of course.
I didn’t realise there was interesting history about pavlova (quote from wikipedia)
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach published The Pavlova Story: A Slice of New Zealand’s Culinary History, in which she argued that the earliest known recipe was published in New Zealand. Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.
I found these mini pavlova recipe from Nigella but I also stumbled upon her cappuccino pavlovas and I thought I have to try them, like usual making more work for myself. These have to me made separately but I thought it will be worth it in the end.
I loved the elastic, gooey, marshmallow like texture I achieved when I made the mix it was amazing to see how liquid egg whites can be transformed into something so incredible.
After trying these both I actually preferred the cappuccino pavlovas. I love my coffee but I think by adding this element you couldn’t taste that ‘eggy’ taste which I don’t particularly like. When the cream and fruit are on the plain pavlovas it does disguise the taste but if you have it on it’s own or around the side then the taste comes through and it’s not a particularly nice taste! I was so impressed with these and how easy they are so I will definately make them again for dessert.
- 2 - large egg whites
- pinch of salt
- 125g - caster sugar
- 1 tsp - cornflour
- 1 tsp - vanilla extract
- 1/2 tsp - white wine vinegar
- 1. Preheat the oven to 180ºC.
- 2. In a stand mixer whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Then add in the sugar, spoonful after spoonful at a time whilst still beating, until you've the mixture is gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and mix until combine.
- 3. Using a pint glass draw 6 circles on each of the parchment* sheets.
- 4. I piped the meringue onto circles but you want to make the meringue slightly higher at the rims, use the back of the spoon to make an indentation in the centre so it holds the cream and fruit later.
- 5. Put into the oven, turn it down to 150ºC and bake for 25 minutes. Turn the oven off and leave them in the oven to cool.
- 6. When you want to assemble them, pipe or dollop cream into the indentation and add fruit and juice around the edge.
- *To keep parchment paper in place dollop a bit of the pavlova mix on the tray.
- 2 - large egg whites
- pinch of salt
- 125g - caster sugar
- 2 tsp - espresso coffee
- 1 tsp - cornflour
- 1 tsp - vanilla extract
- 1/2 tsp - white wine vinegar
- 1. Preheat the oven to 180ºC.
- 2. In a stand mixer whisk the egg whites with the salt until they're holding firm peaks but are not stiff. In a small bowl mix together the coffee and sugar, then add in the sugar/coffee mix, spoonful after spoonful at a time whilst still beating, until you've the mixture is gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and mix until combine.
- 3. Using a pint glass draw 6 circles on each of the parchment* sheets.
- 4. I piped the meringue onto circles but you want to make the meringue slightly higher at the rims, use the back of the spoon to make an indentation in the centre so it holds the cream later.
- 5. Put into the oven, turn it down to 150ºC and bake for 25 minutes. Turn the oven off and leave them in the oven to cool.
- 6. When you want to assemble them, pipe or dollop cream into the indentation and dust with cocoa powder.
- *To keep parchment paper in place dollop a bit of the pavlova mix on the tray.
