Talking and eating with family and friends is something that is, for me, synonomous with this time of year. When generally there's a little stress in the air along with a bunch of tinsel and people get together to catchup and make the most of the warmer months, here in Australia. It's a fabulous time of year and one that I am so glad to be able to spend with those we love, be it the whole clan, just friends or just that certain someone that makes you feel special.
I always like to make something for Christmas where ever we go and as last year was at our house, with my immediated family, we had a delicious meal, but I decided to do something I've never done before - make a Pavlova, only slightly scary I know!
Now, the pavlova is part of a rather heavy discussion here in Australia and New Zealand due to the merkyness of whom exactly created it. Personally, I don't give a rats who created it because it's delicious and I don't think it makes me any more or less Australian to know that we did or did not create it! It should be whipped up to those glossy white peaks and baked. Then top it with cream or chocolate mousse if you wish, your favourite fruits maybe even some berry sauce and ho into it! Personally, I've always wanted to just sit down and everyone grabs a spoon and hoes into the whole thing, all eating off the one plate, all nodding in delicious agreement to the wonderfull marshmallow centre and crispy outer then the sweet berries and oh, then do it all over again with another bite!
So, if you haven't made a pavlova before, I highly recommend that you do. My first pavlova last year was a success and consumed around midnight on Christmas Eve, this, my second pavlova was equally delicious and enjoyed around 9.30am last firday with my co-workers. I think I might try making my next one and eating it at a reasonable hour.... what do you think?
Plus the fabulous thing about pavlova's on a gluten free diet is that you just need to ensure you're using gluten free cornflour (White Wings brand here in Australia) to ensure it's gluten free - sooo easy!
Pavlova with Mango and Passionfruit
Feed 8 hungry or 12 slightly over stuffed souls
3 egg whites
155g castor sugar
1 1/2tsp gluten free cornflour
1 1/1tsp white vinegar
Preheat your oven to 150degrees celcius. Get our some baking paper and draw a 8inch circle or rectangular shape onto the baking paper as a guide with a dark pencil. Flip your baking paper over so it's face down on your tray, this will help you not have the line transferred to your pav!
Ensure your mixing bowl is free of grease or moisture, otherwise your eggs may not whip up nicely. Whisk your eggwhites on high until stiff peaks form. In the Kitchen aid on high this only takes a moment or three so don't walk away!
Whisking on high add sugar tablespoons at a time until combined. Your eggs should be glossy and stiff peaks form when you lift the whisk out.
Sift over the gluten free cornflour, add the vinegar and whisk until just combined.
Dollop the mixture onto your baking paper into your desired shape, run your spatula up the sides and top of your pavlova to create nice whispy bits. Pop into your oven and immediately reduce the oven temperature to 120degrees celcius. Bake for approximately 1 hour and 10minutes. Turn your oven off and allow to cool completely inside the closed oven.
Note: If your pavlova is beginning to brown, simply reduce your oven temperature to 110or so and cook for an extra 10 minutes.
Whisk 1-2tblspon gluten free icing sugar into a tub of creme fraiche or marscapone. (substitute a dairy free option like whipped coconut cream if you need) Then carefully dollop this onto the top of your pavlova. Decorate with mango curls and passionfruit pulp or any of your favourite in season fruits. Your pavlova will crack and sink in the middle with all the weight on top.
Serve immediately after decorating with a little dollop of zesty lemon curd on the side.