I tried making pavlova two times before with my hand-held “immersion blender/tool” but it was an epic fail. The egg whites just never got stiff enough and my “Tesco special” was not making the grade. So I gave up…..until I pulled my cobalt blue KitchenAid mixer out of my top cupboard. Why yes, I had a KitchenAid mixer but couldn’t ever get it to work properly as my voltage converter I had wasn’t working properly. A friend was getting rid of hers so whallah! I knew where all of the fuse boxes were and had access to all of them in case I blew any fuses, which I did, but I got my prized KitchenAid mixer to work! This definitely called for a re-do of the pavlova as I knew my KitchenAid would be able to get the job done. You see, I was such an avid baker that I decided to carry my KitchenAid mixer back with me from the U.S. to Prague in my carry-on bag several years ago. Oh you should have seen the looks on the security personnel’s faces! They were pulling each other towards the screen and shaking their heads in disbelief! One gentleman pulled me aside and said, “Mam, is this mixer yours?!” I replied, “Yes it is sir….” with a smile of course and he said, “Oh, well Mam, we haven’t seen a KitchenAid mixer come through here before! It is quite an unusual item to carry with you but everything is fine from our side, hope it makes the journey for you” and that was that! I knew it was a questionable item to take on the plane but I did have my Mom wait before she left the airport in case they wouldn’t allow it so I could give it to her to take home. But I gave my Mom the thumbs up signal and waved goodbye before I headed towards my gate on the other side of security.
Luckily I was flying business class on award miles and no one questioned the weight of my bag along my journey. In case you’re wondering, I was able to lift it into the overhead compartment on my own on two different flights as well! So you can imagine how rewarding it was for me to finally use it and to pull off a pavlova to serve at Easter brunch! The twist is the pavlova has cinnamon and vanilla bean in it…..and it is delicious, seriously delicious.
Now I just need to work on preventing the cracking of the pavlova so next time I won’t cook it as long!
recipe for the pavlova slightly adapted from The Kitchn
For the pavlova:
6 egg whites
2 cups sugar
1 tablespoon cinnamon
1 heaping teaspoon balsamic vinegar
seeds scraped from a vanilla bean
2 small containers or 1 large container of liquid whipped cream 40% fat
2 Tbsp. icing sugar
1 tsp. vanilla extract
2 cups mixed berries for the top
To make the pavlova: Preheat oven to 350°F. Line a baking sheet with parchment paper. Using an electric mixer, beat the egg whites on medium speed until satiny peaks form. Add the sugar, 1 spoonful at a time, and continue beating until the mixture becomes stiff and very shiny.
Using a spatula, fold in the cinnamon, balsamic vinegar, and vanilla bean. Spoon the mixture onto the parchment-lined baking sheet, forming a 10-inch circle that is about 2-inches thick.
Place in the oven, and immediately turn the oven down to 300°F or 150°C. Bake for about 1 hour . When the pavlova is done baking, it should look and feel dry on top. Remove from the oven, and let cool in a dry place overnight.
The next day, invert the pavlova onto a serving dish, peel away the parchment and reverse onto another serving dish. The pavlova shell can be made up to 48 hours in advance. Be sure to wrap it well in plastic wrap and keep it in a dry place until ready to assemble.
To make the whip cream: Use an electric whisk to beat the whipping cream until smooth. Whisk in the icing sugar and vanilla extract.
To assemble the pavolva: Dollop the whipped cream into the center of the pavlova, leaving a 1-inch border. Sprinkle the fruit over the cream. Enjoy with friends and family!