of course, the good thing about making something that requires two egg yolks (refer: gnocchi, previous entry) is that it leaves you two egg whites with which to fashion a pavlova.
i once helped to make a four-egg white pav, a pav so big we ended up making it in two parts: a large meringue at the base, and then the whipped cream and fruit, and then another, smaller meringue covered in more cream and fruit, and shaved chocolate, which was a bit controversial with the purists at the table. finally assembled, it looked rather like the titanic, suitably festooned for its maiden voyage. the pav, though, never even made it through the first night.
two egg whites yield a much more modest and manageable pavlova. this is the third pav i’ve made, and all according to stephanie‘s recipe. sort of.
sort of, because this time ’round, i thought i’d try and get the meringue into the oven before putting the kid to sleep, and in my clock-watching, distracted state, i managed to forget all the ingredients after the sugar.
!!
which is exactly half the list. oh no! while waiting for the meringue to be done (done for?), i googled such questions as “what does vinegar do in a pavlova?” but my research proved inconclusive.
so i asked the boy, “is there such a thing as a bad pavlova?”, and his reply, “hmm… i do not think there can be a bad pavlova,” spurred me on to whip the cream, fold in a dollop of yoghurt, and arrange a bloom of thinly sliced mango on top. it were pretty good.
i ate the last wedge tonight while watching “save the last dance“, which i think i like because it reminds me of being eleven and watching “fame” on tv.
4 Comments
save the last dance is AWESOME. even white boys got to shout: baby got back!
what?
uhhmmm i don’t know. it’s just, it’s a wonderful thing when dance can bring people together. makes me cry, really.
i’m sorry. I’M SORRY! it’s just the pav distracting me.
😀
i can only think that the vinegar (it wouldnt have been much?) along with the corn flour would create the usual crispy outer and moist centre of a pavlova; as opposed to a meringue kiss which is more firm…
either way, yours looks a treat!
i also think it is special that you watched a filum about dancing, when the dessert was named after a ballerina!
Pavlova + Mango = Love
Save the last dance for me was enjoyed with copious amounts of home made pizza served to me while I slobbed on the couch. Accompanied with many rapping actions and “What yo talking about biatch”
sue: when i first read your message, i thought you had sobbed on the couch. 😀
saffron: yeah, it was like, a teaspoon of vinegar, and i guess it might have made the inside more gooey? as it was, my meringue was crisp on the outside, and (i was pleased and surprised to find) quite moist and spongy on the inside. not quite gooey and chewy though, so maybe that’s what the vinegar does.
sharp pickup on the ballet connection! 🙂
nellie: look! other people like STLD too!