A sunny reunion

 photo pavlova_zps3efe9601.jpeg

After over three  months of silence I’m back bearing a recipe as apology. Life hasn’t been really taxing but somehow it still drained me of all my creative juices. I felt like I was suffocating and holding still just made it worse. So I just marched on like a soldier and now I can finally  take a deep breath.

Pavlova is one of those desserts that impress. The marshmallowy meringue base is covered with whipped cream and studded with gorgeous fruit that gleam in the sun like precious stones. It definitely stands out among the obligatory cupcakes and chocolate cakes. Not only visually but also tastewise. The sweet sweet meringue is reigned in by tart fruit and the cream adds richness and a cooling sensation. A composition that makes your taste buds sing. And which will earn quite a few appreciative looks and compliments!

Although pavlova is a feast not only for the eyes it’s dead simple to make. The trickiest part is separating the eggs neatly since a trace of yolk in your egg whites will ruin your meringue. So just make sure that there isn’t any yolk. And if there is, just take a spoon and remove it. No time to panic!


Ingredients (makes 4 disks of 10 cm diameter):

  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 2 egg whites
  • 1 pinch of salt
  • 100 g white sugar
  • 250 g cream
  • 1 tsp vanilla sugar
  • 2 tsp icing sugar
  • tart fruits like kiwi, oranges, berries






  1. Preheat the oven to 170°C.
  2. Mix cornstarch and vinegar.
  3. In a separate bow, add salt to the egg whites and whisk until soft peaks form.
  4. Add one tablespoon of sugar the egg whites and whisk. Add a bit of the cornstarch mixture and whisk. Repeat until all sugar and cornstarch paste is added to the egg whites.
  5. Beat the egg whites until they are thick and glossy. When rubbing between your fingers no sugar crystals should be detected.
  6. On a baking tray lined with parchment paper portion the egg whites into four disks, smoothing the top.
  7. Push the baking tray into the fully hot oven and switch off the oven. Dry the meringue bases for about 30 min until they are dry to touch. Let them cool in the oven.
  8. Beat the heavy cream with vanilla sugar and icing sugar until stiff peaks form.
  9. Spread the whipped cream onto the meringue disks and top with fruit. Serve immediately.



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