For our Book Group "Virtual Afternoon Tea" this month I had hoped that the pages of our current book, Voss, would yield something to complement it. There are mentions of biscuits early on and then apple pie and, later, jellied quinces, and out in the bush, Damper Bread makes an appearance. Patrick White writes about food in a way which seems to highlight it and set it apart for notice, often as a hook on which to hang a scene. He gets points from me for that.
However, I felt we needed something altogether lighter and frothier than the book can provide, so not without irony I've gone for Pavlova! Devised by an Australian chef (or maybe not?) to honour Anna Pavlova, this meringue confection takes no time to whip up. I've used my mother's recipe which reminds me of an occasion not very long ago when I was helping Mum with a dinner party and had to carry a huge Pavlova from the kitchen to the dining table. I must have tilted the plate slightly because the whole thing slid off and on to the floor. I hang my head in shame at the recollection, however, it wasn't the complete disaster it might have been because, this being my mother, she had another five or six desserts to offer her guests!
The topping here is half a jar of lemon curd folded into half a pint of whipped cream. You can omit the lemon curd and go for the traditional soft fruit topping, or you can grate a good few ounces of dark chocolate straight onto the cream (we've used that one for birthday cakes sometimes). All are airy and marshmallowy, indulgent and quite delicious.
That looks so gorgeous. I've been meaning to try to make one of these ever since I saw Nigella do it but haven't gotten around to it. My mouth is watering!
Posted by: tara | 16 May 2008 at 03:48 PM
That looks so gorgeous. I've been meaning to try to make one of these ever since I saw Nigella do it but haven't gotten around to it. My mouth is watering!
Posted by: tara | 16 May 2008 at 03:48 PM
Could I please come just for the Pavlova? Lemon curd is one of my top favorite foods. I make mine with honey instead of sugar, and it is just perfect.
Posted by: Nan | 16 May 2008 at 04:14 PM
Mmmm, Karen, you may have just started my lastest pregnancy craving! The thought of lemon curd with the cream is sooo wonderful! :0)
Posted by: Charity | 16 May 2008 at 04:21 PM
A sharp intake of breath.
Posted by: Susie Vereker | 16 May 2008 at 07:09 PM
It does look lovely, but really, a pavlova without fruit!
Posted by: Sarah | 17 May 2008 at 01:14 AM
An Aussie pav really should 'ave some strawbs and kiwi fruit ontop, luv.
Posted by: Helen | 17 May 2008 at 05:36 AM