Pavlova: is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.
Meanwhile it’s pretty much Australia day (what the hell time?) and there’s really nothing else to do,except make pavlovas, eat snags and drink beer – making these pavs below, eating these sausages, drinking Coopers Pale Ale. After the hit that was last years upside-down cakes, I wanted to do something equally awesome, but of course casual, for this years Australia day (and also, for once in my life, post it before the actual day. In case someone wanted to join me in the beautiful sugar coma of a well made pavlova). I was initially thinking a light angel food cake topped with meringue ( I am still seriously considering this) but considering most Australia days I head down the coast and chill at a friends beach house, the layer cake just doesn’t fit. It’s too fancy for a day of drinking, music, bbq and relaxation.
Passionfruit Meringues – adapted from Linda Lomelino.
3 egg whites – room temperature
175 g raw caster sugar
1/2 tsp vanilla extract
1/4 tsp white wine vinegar
2 Passionfruits – separate juice and pulp
Pre-heat oven to 170C.Prepare a tray with baking paper.
In a stand mixer with whisk attachment/hand held whisk/your arm, whisk the egg whites until they are frothy. Slowly add the sugar, then vanilla and vinegar. Continue whisking until stiff peaks form.
Add the passionfruit juice and lightly fold in, don’t completely combine.
Spoon the meringue into 6 separate mounds on the prepared tray. Top each mound with passionfruit pulp. Place the tray in the oven and turn the tempreture down to 100C. Bake until the the meringue can be lifted off the baking sheet with the base in tact depending on the size of the mound between 60 to 85 minutes. Turn the oven off and leave the meringues on for a further 20 minutes.