Cooking out here produces all kinds of culinary challenges ... sourcing items for familiar recipes is something I have shared about already.
When you are on hospitality for people who are gluten-free, dairy-free or vegetarian (or any other combination!) it pushes you one step further, but as per usual, I'm always up for the challenge, to extend the boundaries of my recipe collection one step further!
Recently we hosted someone who is dairy-free and while I'm happy to serve up the easy fruit salad option for dessert, I wanted to try something new and something that has been on my recipe 'to try' list for years!
As a child I used to LOVE eating pavlova's but was never a fan of the cream on top ... so would just have the meringue and fruit! (For future reference, I'm happy to enjoy it with the cream and anything else on top nowadays!!) It made perfect sense then for me to serve the meringue, cream and fruit in three separate bowls for everyone to take and enjoy the bits they could eat, so that it would work for my dairy-free guest! (When you see 'cream' read 'dream topping' ... real cream is not available here unless you skim off the top of your milk once it's been boiled and slowly collect it!)
A pavlova is not rocket science to make, I have just never got around to trying it. Having done it once (breaking my own, don't try out a new recipe on dinner guests rule!) and finding that it was super delicious in spite of my dodgy oven, we've enjoyed it a few more times since!
I'm a big fan of the Australian Women's Weekly Recipe Books. The recipes always seem to work first time and so far we haven't been disappointed by any I've tried. I have their Cheesecakes, Pavlovas and Trifles mini book ... and opted to try their 'Marshmallow Pavlova' recipe as opposed the classic one and it was SSSSOOOOOOO good ... the photo above is really a pavlova that we made and ate! Yum ... so here it is, as I have since promised several dinner guests the recipe!
- 4 eggs whites
- 1 cup caster sugar
- 1T cornflour
- 1t white vinegar
- cream/dream topping equivalent
- fruit/chocolate shavings ... whatever topping you want
- Beat eggs whites in a small bowl (an electric mixer makes the process a LOT quicker and easier!) until soft peaks form.
- Gradually add sugar, beating until dissolved after additions.
- Fold in cornflour and vinegar.
- Line baking tray with baking paper and spread meringue in a circle. For best results do not squash or flatten but shape side up and in towards the centre like a mound. Make furrows up the side of the meringue using a small spatula and level the top.
- Bake in a very slow over for about 1 1/4 hours or until dry, Turn oven off and leave in while the oven cools, (My dodgy oven only needs about half an hours cooking!!!)
- Top with cream and whatever other yumminess you want!