Pavlova for two

A couple of weeks ago, I was alerted to an online event known as the Great Australian Pavlova Blog Hop (kudos to the creators - a brilliant idea!). This delicacy of the the Oceania region (debate rages across "the ditch" as to whether it originated in Australia or New Zealand...) is consistently a crowd pleaser and is especially wonderful at this time of year, when sweet berries, cherries and other early summer fruit are plentiful. Having not made a "pav" for a number of years (from memory my last attempt included a good dose of hazelnut meal and was delicious), the Blog Hop provided a timely opportunity to revive this classic dessert. Rather than a regular sized cake, I opted to create a smaller version of the classic - just enough for my beloved and I to enjoy with a cup of fresh mint tea (plus some leftovers for work tomorrow).

So here it is folks, my lemony pav, topped with fresh pomegranate arils and passionfruit.

Pavlova for two

3 egg whites

2/3 cup castor sugar

2 tsp cornflour 

1/2 tsp white vinegar

200g crème fraîche

1 lemon (juice and zest)

whipped cream (as needed to thicken topping)

2 tbs icing sugar

2 passionfruit

1 pomegranate 

First things first: preheat oven to 130°C.

Next, carefully separate egg whites from yolks. Be vigilant about this and take your time - even a little speck of yolk can ruin this dessert.

Our felines thought that the lack of yolk in today's pav was a pretty good deal!

Whisk egg whites (like a crazy person....or alternatively with an electric beater) until soft peaks form (a good few minutes). Add castor sugar gradually and continue to whisk. Finally, whisk in cornflour and vinegar to achieve a silky, lustrous consistency. Split mixture in two and form roughly equivalent circles  on two baking trays lined with greaseproof paper, like so:

Place trays in the oven and bake for 45 minutes, after which time, allow the meringue to fully cool in the oven with the door ajar (approximately 20-30 minutes). 

During this time, combine lemon zest and juice, with crème fraîche, icing sugar and a few heaped tablespoons of whipped cream (to stiffen the mixture). Prepare fruit toppings.

Once the meringue has cooled, top the first round with the crème fraîche mixture. Place the second round on top and, once again, cover with the lemony-cream. Finally, spread passionfruit and pomegranate liberally. Et voilà - perfect pav for our small family!