Tradewinds November 2018 Web Opt

The
Outer
Banks
Wave
It's not just another wave,
Thanksgiving Dessert – It Ain’t Over ‘Til It’s Pavlova
By Rosie Hawthorne
have the perfect dessert for your Thanksgiving meal. After enjoying
the turkey and stuffing, giblet gravy, sweet potato casserole,
I
the ubiquitous green bean casserole, ham, and buttery rolls, I’m foregoing
the pumpkin pie. Yes, I’m a heretic. In its place, I’m offering
you something delicate and ethereal – a Pavlova roll-up.
A traditional Pavlova is a meringue-based dessert, typically served
with whipped cream and fruit, named in honor of Russian prima
ballerina, Anna Pavlova. I’m taking the basic Pavlova, and tweaking
it. My Pavlova consists of a meringue base with a cream cheese,
pineapple, and strawberry filling which is rolled up and embellished
with fresh fruits. As light and airy as Pavlova’s tutu, this meringue
confection is a sublime finish for your Thanksgiving feast.
First, a few caveats about meringue:
• Do not attempt meringue on a humid day. The egg whites will
absorb moisture from the air and will not get stiff when beaten. Wait
for a dry day.
• Do not allow any water or egg yolk to contaminate the whites.
Any fat coming in contact with the whites will prevent them from
foaming. Always use a perfectly clean bowl, preferably glass,
stainless steel, or copper. A plastic bowl, no matter how clean, will
generally retain an oily film.
• For maximum volume, have your egg whites at room temperature.
• Use a stabilizer - some type of acid, say cream of tartar, lemon
juice, or vinegar. Introducing an acid encourages the proteins to
bond together, producing a more stable, high-rising foam.
• Use the whisk attachment, not the beater. The whisk will incorporate
more air into your foam, maximizing volume.
Pavlova Roulade
it's an experience.
For the filling:
8 oz. cream cheese, softened
¼ cup cream
½ cup crushed pineapple
½ cup chopped strawberries
1 tsp pure vanilla extract
Mix all together.
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occasional travelogue, please visit
with Rosie at
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For any culinary questions, e-me at
Rosie Hawthorne@gmail.com.
For the meringue:
½ - ¾ cup egg whites (maybe 4 eggs)
1 ⅓ cups sugar
2 tsp cornstarch
2 tsp distilled white vinegar
1 tsp vanilla
Using a mixer with the whisk attachment, beat whites
for about 3 minutes until soft peaks foam. Gradually
add in sugar, continuously whisking on medium-high
speed, until thick and glossy. Whisk in cornstarch,
vinegar, and vanilla.
Spray a 10 x 15-inch baking sheet with cooking spray,
then line with parchment paper.
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Spread meringue evenly over paper. Bake at 325°
for 20-23 minutes, until just firm on top. Let cool in
pan 3 minutes.
Place sheet of parchment paper on counter and generously
sprinkle with powdered sugar. Turn meringue
onto parchment paper. Cool for 5 more minutes.
Evenly spread filling onto meringue. Gently roll up
the Pavlova.
Place on a tray, seam side down, and refrigerate until
set, about 3 hours.
To serve, slice, sprinkle more powdered sugar over
top, and add assorted berries – strawberries, blueberries,
raspberries, and blackberries.
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Enjoy!