Homemade dessert is work of art

Continued from Page 25 planade in Perth, Western Australia, in 1929. According to the Paxton family legend, Chef Herbert Sachse of the Hotel Esplanade found a recipe for Meringue Cake, and sought to improve it.

The resulting recipe was called “Pavlova.” The sweet offering became quite popular at the Hotel Esplanade and pivoted Chef Sachse to national acclaim.

In summation, most culinary professionals believe New Zealand first developed the recipe, for a meringue cake which was sometimes called Pavlova. But it was not until Chef Sachse created his Pavlova recipe that the name became infamous and widely known around the world.

Pavlova can be served plain or with a sauce. A ruby red raspberry sauce will add decadence and boost the flavor profile. This step is optional but for those who prefer a sweet topping, the recipe follows.

Place 3/4 pint of fresh raspberries, ½ cup of sugar, and ¼ cup of water in a small saucepan. Bring to a boil. Lower the heat and simmer for 4 minutes.

Combine the cooked raspberries and one cup of seedless raspberry jam into a blender. Puree until smooth. Strain mixture through a sieve and set aside until ready to serve.

Variation embellishes the chances for spontaneity and the pursuit of distinction.

The crusty exterior of the meringue cake is a wonderful contrast to the soft, marshmallow-like interior. Fresh whipped cream and seasonal fruit adds lightness, which makes the dessert a great option year-round. Edible gold dust makes this majestic dessert fitting for any occasion. Enjoy!

Pavlova

Meringue

4 extra-large egg whites, room temperature pinch of table salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon distilled white vinegar

1 ½ teaspoons pure vanilla extract

1. Preheat oven to 300 degrees.

2. Place sugar in a food processor and pulse a few times to break up the granules. Superfine sugar dissolves easier in egg whites as opposed to regular sugar, and is the reason for this step.

3. Pavlova can be served as a cake or individual portions. Place a sheet of parchment paper on a sheet pan. Draw either a 9-inch or 4 (4-inch) circles on the paper. Use a pie pan or ramekins as a guide. Turn the paper over so the ink does not get on the meringue.

4. Beat the egg whites in a glass or metal bowl with a hand-held mixer for two minutes. Gradually add sugar and beat for another two minutes. Add salt, cornstarch, vinegar, and vanilla, and beat until stiff.

5. Carefully place the egg white mixture in the middle of the large circle or pipe. The egg white filling into the smaller circles. Create a crater in the center (for the whipped cream and fruit). This is going to be the ves- sel for the dessert, so take your time with the beautification.

6. Reduce heat to 200 degrees and bake for 1 ½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven for 1 hour. Do not open the oven door until the timer goes off. The exterior will be crispy and the interior will be soft.

Whipped Cream

1 cup cold heavy cream

1 ½ tablespoons sugar

1 teaspoon pure vanilla extract

1. Using a hand-held mixer, whip the cream in a chilled glass or metal bowl. The beaters should also be chilled. When it starts to thicken, add the sugar and vanilla. Beat the cream until it becomes firm.

Filling

2 cups assorted fresh fruit fresh mint as a garnish powdered sugar as a garnish edible gold as a garnish.

Presentation

1. Place the meringue disk on a serving plate. Pipe whipping cream into the crater of the disk. This adds flavor and will act as a glue. Artfully arrange assorted fruit on the whipped cream and center of the meringue disk. Serve with a side of raspberry sauce (optional) and garnish with fresh mint, powdered sugar, or gold dust.

Secret Ingredient – Art

“The principles of true art are not to portray, but to evoke.”

— Jerzy Kosinski

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