Harbour Breeze Pavlova

The Harbour Breeze Pavlova is a delightful dessert that hails from the beautiful coastal regions of New Zealand. Named after the refreshing sea breezes that grace the country's harbours, this pavlova embodies the lightness and sweetness of those natural wonders. Pavlova, a meringue-based dessert, has become a classic in New Zealand and is a staple during festive occasions, family gatherings, and celebrations. Its crisp and crunchy outer shell, contrasted by a soft, marshmallow-like center, is typically adorned with fresh fruits and whipped cream. The origins of pavlova are often contested between New Zealand and Australia, but regardless of its birthplace, it is cherished by all who enjoy its airy texture and sweet flavors.

Ingredients

• Egg whites (from 6 large eggs, room temperature)
• Granulated sugar (1 1/2 cups)
• Cornstarch (1 teaspoon)
• White vinegar (1 teaspoon)
• Vanilla extract (1 teaspoon)
• Heavy cream (1 cup, for topping)
• Kiwi (2, peeled and sliced, for topping)
• Strawberries (1 cup, hulled and sliced, for topping)
• Passionfruit pulp (from 2, for topping)
• Blueberries (1/2 cup, for topping)

Preparation

To begin crafting your Harbour Breeze Pavlova, you'll need to start with the perfect meringue base. Ensure your egg whites are at room temperature before you start, as this will help them achieve greater volume.

Separating the Egg Whites

Carefully separate the egg whites from the yolks, ensuring no traces of yolk are left, as even a small amount can prevent the whites from whipping properly. It may help to crack each egg into a small bowl before transferring the egg white to a larger mixing bowl, just in case a yolk breaks.

Whipping the Meringue

Start by whisking the egg whites using an electric mixer at medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition until the sugar is fully dissolved.

Adding Stabilizers

Once the mixture is glossy and holds stiff peaks, gently fold in the cornstarch, white vinegar, and vanilla extract. These ingredients will stabilize the meringue and help create that perfect marshmallow interior.

Cooking

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Trace an 8-inch circle on the reverse side of the paper to help shape your pavlova.

Spoon the meringue mixture onto the parchment paper, spreading it to fill the outlined circle and smoothing the top and sides. Feel free to make decorative swirls with the back of your spoon.

Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C). Allow it to bake for approximately 1 hour and 15 minutes. The pavlova is ready when it's dry to the touch and lightly golden. Once done, turn off the oven and let the pavlova cool completely inside the closed oven. This slow cooling helps prevent cracks.

Serving

Once the pavlova has cooled completely, gently transfer it to a serving platter. Whip the heavy cream until soft peaks form and spread it evenly on top of the pavlova. Top with slices of kiwi, strawberries, dollops of passionfruit pulp, and a scattering of blueberries.

Enjoying Your Pavlova

The Harbour Breeze Pavlova is best enjoyed immediately after being topped, to maintain the contrast between the crisp edges and pillowy center. Serve it in generous slices and enjoy the delightful combination of textures and sweet-tart fruit flavors. It's the perfect finish to a meal or a treat for afternoon tea, reminiscent of a fresh sea breeze on a sunny day by the harbour.

Remember to set a cooking timer if you plan to bake another one soon. Share and savor the delightful Harbour Breeze Pavlova with friends and family, and bask in the refreshing indulgence it provides.