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LIGHT & LOCAL |
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The secret is out: I found the perfect dessert for the Fourth of July.
It's Pavlova, and Ann Palagyi, a member of our Newcomers' Recipe Exchange, made this unforgettable dessert at a luncheon last year.
This dessert is a baked meringue with a soft marshmallow center and a crispy outer crust. It is so airy, your mouth feels like it is dancing on a cloud. So appropriately named, the dessert was first prepared for the late Russian ballerina Anna Pavlova when she was on tour Down Under. Different sources suggest that this dessert originated in New Zealand, while others claim it was created in Australia.
Traditionally, it is served with whipped cream and fresh fruit — such as strawberries, peaches, passion fruit and kiwi fruit. You can also serve it with your favorite fruit fillings such as lemon curds, raspberry or blueberry sauces. For a healthier twist, I have used flavored yogurts with fresh Island fruits such as mango and lychee.
PALAGYI'S PAVLOVA
For best results, separate eggs while they are cold. Cover them with plastic wrap and allow them to sit at room temperature for at least 30 minutes. (Egg yolks may be reserved for other uses.) To get the maximum volume from egg whites, make sure to start with clean mixing bowls and utensils.
Place oven rack in the center of the oven. Heat the oven to 250 degrees. Line a large baking sheet with parchment paper. Using a 3-inch plate for a template, draw 8 circles on the parchment paper with a light pencil. Pour the vanilla and vinegar into a small cup. In a small bowl, mix the cornstarch and sugar. In a large bowl, using an electric mixer, whip egg whites and salt. Start the mixing speed at low and then move to medium until the egg white bubbles are small (approximately 2 to 3 minutes). Increase the speed to medium-high and gradually add the sugar-cornstarch mixture one tablespoon at a time. After 2 to 3 minutes, pour in the vanilla-vinegar mixture. Increase speed and whip until the mixture forms stiff peaks when the beater is raised (4 to 5 minutes)
Spoon the meringue into 8 round mounds on the parchment paper. Form an indentation in the middle of each mound to hold the filling. Place the baking sheet in the oven and bake for 50 to 60 minutes. Check on the meringues during the baking process. If they look as though they are getting too dark and cracking, reduce the temperature 25 degrees and turn the baking pans. The meringues should be crispy on the exterior and marshmallowy on the interior.
When they'e done, use a thin metal spatula to carefully lift them from the baking sheet and place on a wire rack. When completely cooled, spread with a layer of whipped topping and sprinkle the sliced fruit over the top. Add another layer of topping. Serve immediately.
Meringues can be made days in advance; store in a covered container (but they don't hold well in very hot, humid weather).
Serves 8.
To make you own superfine sugar, place ordinary white sugar in a food processor or blender and process until the sugar granules are reduced to a fine consistency.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
