Easter Pavlova

Easter came as a wonderful time for culinary indulgences. After mass, we started off the morning with a traditional Dutch dish called an uitsmuiter. This is basically an egg on top of a good piece of ham, like gypsy ham on top of a white roll. On the side you have cut up tomato and pickles like picked gherkins, piccalilli, and pickled onions all with a good seasoning of salt and white pepper.

Then I had lunch with friends, which was a delightful spread of greens, a roast chicken and a roast lamb!

But dessert was my department and I made sure not to disappoint. I made, most appropriately because of all the eggs it uses, I thought, a Pavlova. I’d never been very good with meringues, but, as it turns out, the trick is to let them dry out in the oven. Getting the ratio of sugar to egg-whites is also pretty important. Too much sugar and you’re sure to end up with a chewy mess! Baking is always a little more of a science than cooking. Sure you can do it to feel, but then you’d better make sure that you feel more towards accurate measurements rather than not!

Lastly, it also helps to have a clean stainless steel bowl since this will make sure that the egg-whites stiffen.

Anyway, the recipe that I used was great and I’ll repeat it here now. Be warned though, this takes time. Four hours all together!



What you need is:
8 egg-whites
440 g of caster sugar
2 cups whipping cream
Fruit of your choice. Berries work well or any other combination of tropical fruit, I used mango, litchis, banana and granadilla pulp. I wouldn’t have minded a bit of papaya in there too! Cut these up into fruit-salad sized pieces and I let them wallow in 3 tablespoons of white dessert wine.

Heat the oven to 140 degrees Celsius. Make sure that the rack is in the middle of the oven.

With your egg-whites in the stainless steel bowl, froth the eggs with the hand-beater on low. Once the whites are frothy, put the mixer on high speed and beat until the egg-whites form stiff peaks.

Now start adding the sugar, a little at a time, all the while beating the egg-whites with the beater on a high speed, making sure that the sugar dissolves each time. Eventually the mixture will get very stiff.

On a baking tray that is covered with wax wrap (the non-stick side up) and bake for 1 hour. Then turn the oven off and leave the meringue in the oven for another 3 hours to dry out.

Whip up the cream and spread over the top of the meringue just before you’re about to serve. Top with the fruit or fruit salad and then with the granadilla pulp.





 I served mine with a Môreson Brut sparkling wine. The dry taste complimented the granadilla and tropical fruits and balanced off the sweetness of the meringue beautifully. And well, the bubbles just complimented the lashings of cream and the general fun sense of extravagance and indulgence that eating such a decadent dessert brings!