11. Pavlova – New Zealand and the Ram Van

I love New Zealand. When we visited it was the middle of winter and despite the snow and a week in a The Ram Van camper sleeping in all my clothes and a body warmer, I still loved the experience. Rambling through river beds to touch the nose of Fox Glacier, bathing in the naturally hot spring waters at the bottom of a snow capped mountains (and freezing to death jumping between the pools) at Hamner Springs and 5 hours on a very rocky ferry accompanied by the little known Hugh Grant classic ‘Music and Lyrics’ (that film got me through a very dark point in my life of extreme seasickness). It doesn’t get much better than this. Such a beautiful country.

Me in the Ram (Camper) van. Can you see the snow capped mountains in the background?

I can’t actually remember eating very much cake whilst in New Zealand, but I do remember eating pumpkin soup when we had to stay in a motel when I cried following the horrific storm filled ferry crossing. It was the best pumpkin soup I’ve ever had. Also coffee and cream from a tube that we had whilst camping. I’ve since tried to buy it in England and it’s unheard of here! Travesty! All those outdoor shops we have and not a sign of coffee in a tube! I really wanted to buy some but thought $35 was a bit too steep to mail order some.

It doesn't get much better than this!

I feel a bit like a broken record, but I’ve never baked a Pavlova before and thought why not give it a go? It can’t be that difficult, can it? Perhaps I should have went for something a bit easier when I had friends coming round for dinner? Perhaps this was a bit too daring, baking New Zealand’s National Dish without practicing or preparing beforehand? Perhaps I should have baked something a little less technical when I hadpeople visiting?? Perhaps, perhaps perhaps, but I always seem to throw myself in at the deep end and look forward to seeing if it turns out ok.

Action shot

Somehow I hadn’t really thought about the hour and a half that it requires in the oven on a very low temperature and that it needs to cool down quite a lot before you can serve it. But I had already whisked  everything up by the time I realised this and the oven was already full of pork and potatoes, which needed 2 hours at a very high temperature… Compromises had to be made and we didn’t eat until ridiculous o’clock (sorry Sarah and Ole!). We were all very hungry by this point!

Glossy and fluffy

I thoroughly enjoyed whisking the egg whites this time without any traces of yolk (Hurrah, progress!) and watching them become very glossy and stand up on end. Throwing in sugar I whisked it all up into a frenzy. The meringue mix too on the light brown hue of the soft demerea sugar that I had blitzed in the blender to make it an even finer grain.

The most difficult part was trying to plonk it all in some sort of attractive mess on a baking tray. Genius struck when I realised I could separate the round flat tin from the loose bottom cake tin and use that instead of trying to squish it into a baking sheet, and it would give a good pavlova shape too!

Sculpture of meringue

It took forever to bake and due to the pork emergency we were having I left it in a bit longer than required on a slightly higher temperature than required. Resulting in a rather two toned, tanned pavlova.

It's not burnt... it's just a bit oven tanned.

I whipped up the cream with lemon zest (very nice touch, I will do that more often!) I threw it all together and attempted to balance an enormous amount of fruit (raspberries, blueberries and strawberries) on top and hoped they wouldn’t fall off when I walked through the beaded curtain from our kitchen to the living room.

Extreme Close Up

This is definitely a dessert to assemble 5 minutes before it’s served and eaten straight away. I was surprised by how soft the meringue was, possibly because I used a different type of sugar as I don’t have golden caster sugar… and possibly because it hadn’t completely cooled down. It was more like a sponge cake on the bottom, once the cream had been added, and chewy meringue on the edges. We all cleared our plates so it must have been ok!

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One response

  1. Pingback: 28. Messy Macaroons – France | Around the World in Eighty Bakes

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