Thursday, July 30, 2009

Hannah's Perfect Pavlova

In my last post I mentioned that I'd been at a Scottish Country Dance camp recently. I met tons of fabulous people. One of these fabulous people is Hannah. In my schedule booklet there were a couple pages at the end to write notes - ostensibly dance notes. But what did I write on them? Recipes of course! Recipes I stole from Hannah ;D

If you've been to your farmer's market recently then you know that it's currant season. I adore red currants. I used to buy them from the produce vendor on the street in St. Andrews. Amidst the rain and dark clouds, a handful of little bright red berries really picked up my day. So I couldn't resist buying an entire case of red currants (and a little basket of white) at last Saturday's market.

But even after making 5 jars of jelly, there were still lots and lots of currants left. I also have some mascarpone waiting to be used for something exciting, so Hannah's pavlova is perfect. She auctioned one at camp for, I can't remember how much, but at least $150. I had told her that I struggle with baked meringues, but I have to say, no problems at all with her recipe.
Hannah with her pavlova at Pinewoods '09
(pic yoinked from Meyer, it was the only one I could find!)

Perfect Pavlova

5 egg whites
pinch salt
1/4 t cream of tartar
1 1/4 c granulated sugar

Pre-heat the oven to 225 F
Beat the egg whites, add the salt and cream of tartar when the whites start to get foamy. Continue beating to soft peaks. While still beating, slowly add the sugar. Continue beating until firm.
Pipe the meringue onto parchment/silpat mat. Bake for one hour or until just browned. Turn off the oven, and leave in with the oven door closed for two hours.

Mascarpone Cream Filling
1 pint whipping cream
8 oz mascarpone cream cheese, room temp

Beat the cream and mascarpone together until thick. Spoon into the hollow of the pavlova. Top with berries.


apparentlyjessy said...

Oooh the berries look so fresh and juicy! I have never been a big fan of pavolva, but I reckon I would like yours, the mascarpone might be the difference!

Brittany Forsyth said...

I loved it!!!! I love the texture of the baked maringue! (sp?)

Hannah McArdle said...

This looks so great. I am so glad the recipe worked. I love the idea of using the currents.

a. maren said...

ok i am new to your blog but THIS LOOKS AMAZING! i am now a regular.