Pavlova {Pronounced: pav-LOH-vuh)

Pavlova  (New Zealand & Australia Dessert) {Pronounced: pav-LOH-vuh)

As I type up this recipe many memories of my time in New Zealand start flooding back Remembering the time a Kiwi & an Aussie joined together to make this dessert for our outreach team’s thanksgiving meal (this dessert is a debate between the two countries of who invented it first). My DTS family. A season where God refreshed me and reminded me of His promises.  A beautiful country inside and out. A place of growing and being stretched in amazing ways. And I am in awe now that God is calling back there for another season. It’s has been a journey to get there (and I am not there yet). It’s letting go of plans, expectations, timing and learning how to support raise. It’s learning to be patient and to trust in God’s perfect timing. It’s learning to depend on Him completely and not look to world’s standards or expectations. It’s learning to be presence where I am right now and enjoy the people and opportunities around me. I would love to know the exact moving date, but I don’t so I am waiting and listening to whispers of God and surrendering daily to my plans because I just want to say “yes” to Him and His timing.

So, I am learning lessons through the recipes of pavlova….

The Recipe:

hands-on time 1hr.

total time 4hr., 30 min.

6 egg whites

⅛ tsp. cream of tartar

1 ½ cups of sugar

1 tsp. lemon sugar

½ tsp. vanilla

4 cups of fruit (kiwifruit, strawberries, berries, mango, ect)

2 Tbsp. sugar

1 ½ cups whipping cream

(Cream of tartar and lemon juice help stabilize the egg whites and contribute to volume. Cornstarch is a stabilizer, too, but it also aids in creating the soft inner texture.)

1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side.
2. Preheat oven to 250F. For the meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and a pinch of salt on medium speed until soft peaks form. Add the ½ cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer  gritty ( 18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and vanilla. Using a rubber spatula, gently fold in cornstarch.
3. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 ½ hours (do not open door). Turn off oven; let dry in oven with  door closed 1 hour. Remove; cool completely on sheet on wire rack.
4. In a large bowl toss fruit with 2 Tbsp. sugar. Let stand 20 minutes.
5. Meanwhile, in a large mixing bowl beat cream with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.

*You can use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer.

For individuals Prepare meringue as directed. Spoon 8 mounds (about ¾ cup each) 3 inches apart on a parchment-lined baking sheet. Using the back of a spoon, create an indent in each. Bake 1 hour. Dry in oven; cool as above.

Secrets to Success

1. Pan Prep: Part of the tick to meringue is getting the right size and thickness so baking time will hit the mark. Trace 9-inch plate ensure success. (God is using this season I am in right now to prepare me. To teach me how to rest, set-up boundaries and to completely surrender to Him.)
2. Soft Peaks: It’s time to add the sugar when the egg whites look foamy and just being to hold their shape, forming soft, droopy peaks when you lift the beater. (God always adds good to any season and He knows just what we need to grow into who He has created us to be!)
3. Stiff Peaks: The meringue is ready when the mixture forms stiff, glossy peaks (the tips will stand straight) and all the sugar has dissolved. (As we start to get rid of all the “stuff” in our lives we start to change and become more confident in who we are.)
4. Grit Test: Rub a little meringue between your fingers. You should feel just a granule or two of sugar. If it feels gritty, beat just another minute. (The Grit Test= testing to see if your “yes” is a real “yes” and if you will follow no matter what comes up.)
5. Gentle Fold: Be careful not to deflate  the volume created by beating air into the meringue. Use a spatula to lightly fold in cornstarch. (Be gentle with yourself in times of change and transitions. It’s a season of so many different emotions and thoughts)
6. Easy Shape: Use the back of a spoon to push the meringue toward eggs to create a shallow bowl. This gives your cream and fruit a place to sit! (Be praying for your next season asking God to prepare a community for you, a church family, friends, a home and a smooth transition into the new season.)

Baking Pointers:

1. Close the door: keep the oven door closed while pavlova bakes. A sudden change in temperature can cause the meringue to crack or collapse! (Don’t try to rush. God’s timing is always better even when you can’t see it in the moment. Looking back it will all make sense!!)

2. Bake low and slow: If you notice that it’s starting to brown, lower your oven temp 15F. When it’s finished baking, the outside will be mostly dry to touch. (Slow down and enjoy the opportunities around you no matter where you are.)

3. Let it rest: When the pavlova is baked, turn off the oven and don’t open the door. The pavlova continues to dry on the outside while staying more marshmallowy inside. (Don’t let rest be pushed to the side or forgotten. It’s something God created for all of us. Read more about my thoughts of rest in this blog post.)

I seriously can’t wait to call New Zealand my home and have many opportunities to eat/bake pavlova. In the meantime, I am learning to embrace the process of getting there and surrendering to it all. I would so appreciate your prayers as I seek God for the exact of moving date!

Much love,

Daniella

Pavlova made with a dear friend!