What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
I live with a meringue fiend. Yes you, Miss Moss. Nothing softens her up quite like a bowl of meringue. Or raw cookie dough. Or cake batter for that matter.
Pavlova has to be crisp on the outside and chewy on the inside. I have no idea what that is supposed to say about Anna Pavolva, a Russian ballet dancer after which it was named. It was created in her honour during her tour of New Zealand and Australia in 1926, and remains a part of the friendly rivalry between the two countries, each arguing ownership to its origins. Yeah nah mate, this one belongs to the Kiwis.
The addition of cornflour and vinegar ensures that the crust is crisp, and the inside soft and light, almost marshmallow.
- 6 free range egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 225g (1 cup) caster sugar
- 80g (1/3 cup) soft brown sugar
- 2 tablespoons cornflour
- 2 teaspoons white vinegar
- 300ml thick cream
- 150ml creme fraiche
- 2 tablespoons dulce de leche or caramel
- homemade granadilla curd
- Preheat the oven to 200°C. Draw either 2 large circles onto parchment paper using a 20 – 25cm plate, or 4 circles using a 15cm side plate. Place the papers onto two large baking trays.
- Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved, and the mixture is thick and glossy.
- Stir in the cornflour and vinegar.
- Pile the mixture equally between the circles on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour, then turn off the oven and prop the door ajar, leaving the pavlova inside the oven until completely cool.
- To serve lightly whip the cream and creme fraiche together until thickened. Gently stir in the dulce de leche or caramel. Spread over the pavlova layers. Spoon over the granadilla.