All that needs to be said is... Pavlova.

 The passion and love I have towards the kiwi favourite dessert, Pavlova, exceeds any love present between a couple in a relationship. I kid you not I would marry a Pavlova. Which, if you ask my parents, isn't very unusual since I have been wanting to marry a roast chicken since I was 5. You could only imagine how excited I was when I found out we were going to make Pavlova in class. Imagine how excited you would be if you were just told you had won a million dollars and you were given super powers, that's how excited I was. So of course, it is only fitting that I share this Pavlova log recipe with you.


Before I do here's a little fun fact for you, the Pavlova dessert was created in honour of the famous ballerina, Anna Pavlova. The Pavlova itself, with its round shape and built up sides, is meant to represent a ballet dancer's tutu. It was also said in 1926, when Anna toured Australia and New Zealand, that "she does not dance, she soars as though on wings" which is why the Pavlova is light and airy.


This recipe is delicious, with its contrast between the sweet Pavlova and the sour passionfruit pulp. Not to mention it is super quick and easy to make.

Pavlova Roll

Ingredients:

200g egg whites (approx. 7 egg whites)

270g sugar

15g cornflour

15g vinegar

1tsp vanilla essence

Pinch Salt

300g cream

30g cream stabilizer (optional)

50g passion fruit pulp

Method:

Preheat oven to 170C

Beat the egg whites with 1/3^rd of the sugar and a pinch of salt until you reach stiff peaks

Gradually add the rest of the sugar until the mixture is thick and glossy

Fold the cornflour, vanilla and vinegar; mix until just combined

Spread onto greaseproof paper lined baking tray to form a 30x30 cm square

Bake at 170C for 8-10 minutes until just set (slight colour)

Leave to cool on baking tray

Turn out onto a piece of greaseproof paper lightly dusted with icing sugar

Evenly cover with whipped cream, mixed with the passion fruit pulp and cream stabilizer

Roll up into a tight scroll

Divide into slices and store in the fridge until further use

So there you have it a spin on the kiwi classic Pavlova. This recipe can also be altered by adding fresh berries into the cream or using any other fruit pulp. 

Oh the things I would do to be able to eat Pavlova constantly without feeling sick or getting fat. 

Until next week,

B.