Strangely enough I am back here after a long break and the last time I was here my blog was six months and today it has just turned ‘One’. One of the reasons behind my long absence was my vacation to India but now I am back with lots of new recipes to share in the coming days.
Today being the first birthday of my blog, calls for a celebration. I was planning for something sweet to share on this day and after some brain storming came up with this light and melt in the mouth meringue dessert- Pavlova. This is not only light but if you overlook the sugar it is healthy too without any butter and you can add pretty much any fruits available in the season. I have tried with other fruits as well. Today there is another big reason to celebrate. Today is the Independence day of India. So to keep with the theme i have chosen these fruits .
Tips: The meringue can be prepared days ahead and assembled later. Store the meringue in an airtight container wrapped in a cling wrap. You can make the apricot sauce without the jam. Add 2-3 chopped apricots, 1/2 cup sugar and 1/4 cup of water in a saucepan and bring it to a boil. Simmer until the apricots are soft. Remove from heat, cool and blend it in a food processor. Apricot sauce is ready.
Apricot and Kiwi Pavlova
By August 15, 2013Published:
- Yield: 8 inch meringue (6-8 Servings)
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Ready In: 3 hrs 0 min
A light ,crisp crust and soft, melt in the mouth meringue with whipped cream and fresh fruits. Delicious!
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 pinch salt
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 2-3 medium apricots fresh
- 2-3 medium kiwis
- 1 cup blueberries fresh
- 1 cup heavy whipping cream chilled
- 2 tablespoons granulated sugar
- 2 tablespoons apricot jam
- 2 tablespoons water
- Pre-heat the oven to 200 F. Place a sheet of parchment paper on a sheet pan and set aside.
- In a mixing bowl place the egg whites and the salt and beat with the help of an electric mixture until firm.Slowly add the sugar one tablespoon at a time and continue to beat till it forms firm and shiny peaks.
- Remove the bowl from the mixture and sift the cornstarch onto the beaten eggs, add the vinegar and the vanilla extract and fold in gently with a spatula.
- Pile the meringue onto the parchment lined baking sheet and smooth out until it is 8 inches in diameter and forms a rough disc. Bake for one and half hours. Switch off the oven and let it cool inside the oven for another one hour.
- In the mean time whip the heavy cream with 2 tablespoons of sugar and a dash of vanilla extract until it forms stiff peaks.
- To make the apricot sauce, take a small saucepan and add the jam and water and at a low heat bring the mixture to a boil. remove from heat and let it cool.
- Slice the apricots and the kiwis. Now place the meringue onto a serving dish and spread the whipped cream on top of the meringue. Add spoonful of sauce and arrange the cut slices of fruits in a pattern. Place the blueberries in the center. Serve immediately with additional sauce.
- Cuisine: French