February 08, 2008

pavlova

my sister said in a comment on another post that she was thinking of making pavlova. last saturday i bought blackberries and a big jug of whipping cream to make just that. muaHaaahaHa! i beat her to it, not intentionally...

pavlova is named so after the famed russian dancer, anna pavlova- light and sweet, crispy on the outside and soft and chewy in the centre. aparently there is much controversy over this dessert as to it's origins- australia and new zealand both vying for ownership (much like anzac cookies aparnetly).
pavlova (serves 4)
2 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/2 cup superfine sugar (if unavailable, put granulated sugar in your blender and wrrrr!)
blackberries, washed and resting in the fridge overnight with sugar
whipping cream
preheat your oven to 200F and line a cookie sheet with parchment (to make perfect pavlovas, trace out 4 circles with pencil on the parchment and flip over).
fit your mixer with the whisk attachment and whisk the egg whites, cream of tartar and vanilla on medium to soft peaks. add the superfine sugar 2 tablespoons at a time until you have stiff glossy peaks.
put the meringue in a piping bag fitted with a coupler, but no tip, and pipe the meringue onto the parchment starting in the centre of your circle and swirl to your marked size. pipe a second layer just on the outside of the mound making a bowl. another option is you can just plop 4 equal amounts onto the parchment and with an offset spatula make the bowls.
bake for 40-50 minutes, depending on how thick your bowls are. let cool completely on cookie sheet on a wired rack.
put the cooled pavlova on serving plate, dollop with whipped cream, layer on some blackberries and top with more whipped cream. oh, so good!

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