When my twitter friend 84th & 3rd contacted me about the Great Australian Pavlova Blog Hop I was thrilled. My Kitchenaid and I were brought together to make Pavlovas quite frankly. I love making them, and sharing them. They seem to be the ultimate crowd pleaser for some reason, the sort of dessert that is only worthwhile if you are feeding over 8 people or so, perfect for a weekend barbecue or dinner party, but without looking like you've spent 10 hours slaving in the kitchen to produce it.
This pav was an experiment with brown sugar and trying to find that caramelly but not so sugary sweet perfection. I went with the lovely Bill Granger's version of the brown sugar pavlova that also combines Greek yogurt with cream that again can counteract the dense sugary layer's sweetness. Keeping it simple and seasonal I scattered over strawberries and blueberries. Bliss.
|Numerous ingredients for the meringue|
Bill Granger's recipe calls for a number of techy baking ingredients that I'm not that familiar with. Arrowroot, cream of tartar and cornflour. But the combination did absolute wonders for the centre, it was soft and mousse-like and maybe just a little bit chewy. I'll be including them in the mix again.
|Kitchenaid doing its thing!|
|The meringue shell starting to crack...|
|Pouring the cream & greek yogurt mixture onto the shell|
|Helping hand from the little cook|
|Quite decadent for Friday afternoon tea?|
|The sharing bit|