I’m smiling as I share this recipe. It reminds me of how happy I was that all of these flavours came together so perfectly. It was an experiment. I had made Pavlovas before but always topped with only strawberries and occasionally passion fruit. Having gotten into the whole bit about eating seasonal and think local , I wanted that to feature in this dessert as well. To be honest ,bananas were my first option. The next thing I visualized was the faces of my two brats scowling at me !!! sighhh… bananas are just not their favourite fruit ! They need to eat it regardless but I thought why waste that precious produce on a dessert when it might not get appreciated :p That and the fact that I was in no mood to deal with grumpy faces… Lol !
The fruit angels must’ve been hovering and aware of my dilemma. Plump red fresh lychees arrived ,thanks to the generous Divya Chandran. I was most happy to find a just ripened small pineapple at Orga foods ,the neighbourhood organic store. Yes ,my seasonal pavlova mission was all set to begin !
Making Pavlovas are calming. Therefore more than other recipes I need to make it when I’m surrounded by quiet time. Just when the other beings in the household are otherwise occupied elsewhere and for a considerable amount of time , I don my invisible Pavlova cloak and go to my quiet work space. The star of this mission and the pavlova work space is my Kitchen Aid mixer. I love her… ideally I would like a bright red or pink one but this white beauty was a birthday gift from mom ,so I’m not complaining !!! Deep , brushed steel bowl , a humongous wire whisk and a purring mechanism later the egg whites are on their way to getting a soft beating !
Watching them swirl and whip is hypnotic … smiles are involuntary when the time arrives to add the sugar. My favourite part is when the fluffy egg white turns into a glossy matt silky cloud. I used to stress at the baking part of it ,’cause that’s what is crucial to getting the perfect Pav ! i don’t stress anymore ,if it doesn’t seem dry enough just leave it in the oven a bit longer…in any case I’m not ever serving one up to my mother… Ayyo.. 😉 . Just kidding ma <3
Fresh cream is an ingredient you will seldom almost never find in my kitchen. It’s a mental bl;ock. however when I saw a tin of Nestle’ fresh cream, I thought why not give it a go. I’m pleased with the result and so is my family. The fruit topping is what excited me the most. Fresh fruit will just make the pavlova soggy. So,it needed that bit of stickiness which comes only with caramelisation. I’d already used a lot more white sugar than I normally do…so Coconut blossom sugar to the rescue. It was just perfect ! It added the right amount of colour and flavour… and the chilli,well , I Just Had To !!!! It brought alive every bit of the dessert and made my hours spent more than worthwhile. So, to my Pavlova infused with chilli fruity flavours… cheers ! Long may your mission continue….
I do have plans to work on the presentation and make it pretty the next time around…..