I have to admit, I’ve never been a huge fan of pavlova. It’s a national treasure in New Zealand and the dessert kiwis think very fondly upon. A pavlova melts in the mouth like a cloud and doesn’t require any chewing, just a quick inspection in the mouth to get the flavour and and down it goes. Made mostly from egg whites and sugar, it lacks…substance.
I’ve always been scared of making pavlova. The crisp but delicate shell and frothy interior threatening to any non-baker. The fancy Russian ballerina name doesn’t help any either. What is it trying to be exactly? Any kind of baking that is more science than art is taboo to me but I was determined to give it a whirl. I put it on my bucket list at the start of summer and I’m glad that I got to conquer it.
After reading many recipes, I settled on Nessie’s recipe from Baking Equals Love. Nessie is a fellow kiwi and an accomplished baker, only recently blogged about her first pavlova.
I took in all her tips and you can find her recipe on her blog here.
I strayed from her recipe only when it came to the fruit and filling. I mixed whipped cream with lemon and passionfruit patisserie filling (store bought) and topped each layer with sliced kiwifruit and fresh blueberries. It was very well received by The Koala and our friends.
This post is a Sweet NZ entry. Sweet NZ is another monthly event started right here in Auckland by Alessandra Zecchini and celebrates sweet treats by New Zealand bloggers. This month’s host is Michelle from Greedy Bread.