‘Tis the season for Split your pants Pavlova with Hayson Manning!
This takes a while so bring a book, crank out some tunes and be prepared to hang in the kitchen. But it is totally worth it.
8 egg whites (of if you’re like me and it takes you sixteen plus eggs to get eight whites, I manage four actual egg whites and use the equivalent of four egg whites out of the box.)
1 ⅔ cups of superfine sugar sifted
2 teaspoons of vanilla extract
2 teaspoons of brown vinegar
Large pinch of salt
2 teaspoons of cornstarch
For decorating: whipped cream, berries, any fruit you want.
Use a large baking tray, grab some parchment paper and using a dinner plate draw a circle, flip the paper over and you’ve got your outline.
Preheat oven to 180°C (350°F or gas mark 4).
Drag out the Kitchenaid mixer (if you don’t have one, complain loudly to anyone who will listen). Attach the whisk thingy. Make sure the bowl is clean, and there are no egg yolks in the whites – instant doom.
Add the egg whites to the bowl, whip them until soft peaks form then add a tablespoon of sugar. Read more of your book. After about five minutes, add another tablespoon, until all the sugar has been beaten in and it is firm and glossy, it takes about an hour. Beat in the vanilla then the vinegar then the salt. Fold through cornstarch.
Using a spatula, spread the gorgeous meringue on the circle you drew on the paper. Make the sides higher than the center of the oven. Bake for ten minutes.
Reduce temperature to 120°C (235°F, gas mark ½). Bake for a further hour. After the hour is up crank the door slightly open and leave the pav to cool completely.
In true New Zealand tradition, you can lick the beaters.
Just before serving, throw on tons of whipped cream, add all your fruit. Go artistic or throw on sliced fruit at random like I do.
Slice and sink into heaven.
Pavlova was a Christmas only tradition in our house. My mother could make a magnificent pavlova. She died before I was able to get her secret on the perfect marshmallow center. So, over the years I’ve tinkered with different recipes, and I think I’ve found the one that’s the closest to hers. My own family has extended this deliciousness to include birthdays and Thanksgiving. I have shared this recipe with my oldest son who now cranks out an awesome pav. I hope the tradition continues down the ages.
Every time I make a pavlova, I think of my mum and remember the times spent watching her make one with an electric beater (the horror), the good-natured and not so good-natured fights with my brothers over who get to lick the beaters. I think of Christmas, the smell of pine needles, mum and dad giving each other shy smiles. World war could break out over Monopoly but when it was time for dessert there was only smiles and love.
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About Bound to the Bounty Hunter:
He had everything under control until he met her.
Harlan Franco, Colorado’s busiest bounty hunter, and security expert, lives by his rules: be in control, be detached, and never touch the asset. These rules are tested when the asset he’s being paid to secretly guard is none other than his rival, sexy, unpredictable, pain in the butt, Sophie Callaghan––a woman determined to stay away from him. If she finds out he’s in her life on an assignment, he’ll never get the info he needs. But those lips, those curves, that attitude, he bets he’ll have her for one night where she’ll play by his rules.
He didn’t expect his heart to have an opinion.
Freedom loving private investigator Sophie Callaghan is on a mission. The daughter of a con-artist is not going to be used by a man again. What she doesn’t need is hot, broody and controlling Harlan barging into her life and digging into her past. Her brain may say no, but her body craves this bad boy. After a night where both live their darkest desires, Sophie must fight their explosive chemistry because one wrong move could destroy her. She bets he has to stay far, far away. As the stakes ramp up and secrets explode around them, both are determined to win the bet.
But there can only ever be one winner.
Find it online: