Don’t forget Dessert! Dessert is one of those things that can really elevate a meal into an experience. This pavlova takes a bit of prep time, but turns into a beautiful blank canvas for whatever flavours you wish. I’ve served mine here with lime curd, whip cream, papaya, kiwi, mango, blackberries and blueberries. The sweetness of the meringue is tempered with the tart lime curd and fresh fruit. I love how light and colourful this turned out, a reminder that spring is finally on its way.

Pavlova recipe and photos by Emily Tanaka00001
Pavlova:
1 1/4 cup white sugar
2 Tablespoons cornstarch
6 egg whites, room temperature
1 teaspoon distilled white vinegar
1/2 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/4 tsp orange blossom water
pinch of salt

 

To Serve:
store bought lime curd
whipped cream
fresh fruit
powdered sugar

 

Preheat oven to 220 degrees. Whisk together the sugar, salt and corn starch and set aside. Whip egg whites on medium speed just until soft peaks begin to form. Increase speed to medium high and add the sugar mixture, a spoonful at a time. Continue to whip until glossy hard peaks form. Add the cream of tartar, vinegar, vanilla and orange blossom water and mix until just incorporated. Spread meringue mixture onto a parchment lined baking tray. You can pipe it, swirl it, or shape it into any form you wish. Place in oven and bake for 50-60 minutes. Turn off oven and crack the door a bit- let the pavlova continue to cool in the oven, at least 2 hrs or overnight. Don’t worry if it cracks or falls a bit during the cooling process- just use the whip cream to glue it back together! When ready to serve, top with a layer of lime curd, then whip cream and fruit. Enjoy!

 


Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!

 

 

 

 

 

 

 

 

 

 

 

 

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