Summer Pavlova

Pavlova is the national dessert of Australia, and was (as the story goes) created for ballerina Katrina Pavlova in the 20s in an effort to come up with a dessert that is as light as she was on her feet. My pavlova is based on my Australian mother-in-law’s recipe, and the winter “version” appeared in Food + Wine Magazine. But now spring has sprung, and it’s time to celebrate the beautiful seasonal fruit with a summertime spin on the Pavlova. This dessert sounds good on paper, but you have to believe me, the taste is FAR greater than the sum of its parts!

Hope you enjoy!

Summer Pavlova

Preheat the oven to 120C/250F.

• 6 egg whites, room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 and 1/4 cups white sugar

Wipe the bowl of a stand mixer with half a lemon and then wipe out with a clean kitchen towel.

Combine the whites, cream of tartar and the salt. Beat on medium speed until soft peaks form. Gradually add the sugar. Continue beating until sugar is dissolved and the whites form stiff, glossy peaks for approximately 10 minutes.

On a piece of parchment, trace a 25cm circle. Flip the parchment over so it is pen side down on the baking tray. Spread the meringue evenly into the circle.

Bake in a preheated oven for 1½ hours or until the meringue is firm to the touch. Turn off the oven, leave the door closed and allow the meringue to cool completely in the oven for about 6 hours.

When completely cool, transfer the meringue to a serving platter. Top with cream and fruit.

Vanilla Passion Crème

• 1/2 cup passion fruit puree, unsweetened or 2 fresh passion fruits
• 1 vanilla bean, scraped
• 1/4 tsp fine sea salt
• 1 cup whipping cream

Mix the puree with the vanilla seeds. Whip the cream to stiff peaks. Fold the passion fruit vanilla mixture into the whipped cream. Chill. This should be made just before serving, as it will soften in a couple of hours.

Assembly

Pavlova can be assembled up to 1 hour before serving and should be refrigerated until serving time.

Transfer the cooled meringue to a serving platter.

Spread the vanilla orange cream over the meringue. Garnish with fresh fruit, whatever is in season right now, like local strawberries mixed with ripe mangoes.