When I travelled to New Zealand in August of 2006, I came across the amazing dessert Pavlova. It was everywhere I went. Curiously, it is New Zealand’s national dessert, and can be found at all manner of cultural events, in bakeries, and in many homes. And it’s no wonder why; it’s a very light, slightly sweet dessert that takes full advantage of seasonal fruits.

 

 

 

 

 

 

 

 

 

Every year on my birthday, I make a Pavlova as my “birthday cake”. The recipe is simple and easy to follow, and doesn’t take much time. The flavours remind me of every amazing experience I had in New Zealand: the bungee jumps, the skydiving, the beaches, the glaciers, and especially, my first foray into kayaking.

To this day, my trip to New Zealand is consistently my favourite experience. It was a great country to visit, I met so many fascinating and fun people, and had the best time of my life. I miss it everyday, and find myself fantasising about the countryside constantly. So it’s no wonder that I try my best to remember all these good times through my sense of taste!

 

 

 

 

 

 

 

The basic recipe is a meringue base, with whipped cream and fruit on top. I’ve altered the whipped cream to make a White Chocolate Orange Chantilly Cream, using orange flavoured white chocolate. The best (and most affordable) orange flavoured white chocolate is only available around Christmas time. It is Terry’s White Chocolate Orange.

Pavlova

4 egg whites

1/8 tsp cream of tartar

1 cup powdered sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 cup sliced strawberries

2 kiwis

2 passion fruits

1 cup whipped cream

6 oz orange flavoured white chocolate

Preheat oven to 400 F. Line a cookie sheet with parchment paper. Sprinkle the cream of tartar over the egg whites and beat until stiff. Whisk together the cornstarch and powdered sugar. Add the mixture to the egg whites a tablesppon at a time, while beating on medium speed, until all is combined. The meringue should be shiny, white, and stiff. Fold in the vanilla extract.

Reduce the oven to 200 F, and mound the meringue on the pan so it is between 6-8″ in diameter. Bake for one hour. Turn off the oven, and leave the meringue to cool overnight.

Whip the cream until soft peaks. Melt the white chocolate in a double boiler, and pour into the whipped cream while beating on medium speed. Add the whipped cream on top of the meringue, then arrange the fruit (either artistically, or haphazardly, as I have done).

Now on to the photography:

I had some considerable difficulty with lighting. It was a cloudy day (on my birthday!), so I couldn’t get the best shots. I don’t know what the little blue flowers are, but I enjoy the contrast they bring. Any thoughts or suggestions?! I welcome your feedback! =)

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