Pavlova on the cutting mat, and in the Oven…

Construction of the Pavlova is well under way. After nearly suffering an apoplexy over trying to get the lace to match the scallops and whatnot, moving the zip to the centre back and adding a waistband, I’m at that horrid stage of wondering whether or not this is going to pull together and be wearable. I’ve come close to throwing in the towel and just going with the ridgy-didge Colette pattern that many times…

I decided to use some interfacing on the scallops – linen does tend to be a bit floppy after all. This should help to sharpen up the curves. Has anyone else felt the need to do this? 

I’ve also interfaced and used some horsehair in the waistband, and tried to lighten the linen load with some leftover silk from lining my Lady Grey Coat, which just happens to match rather nicely :)

I’m so close though, so all should be ready for the big reveal on Tuesday next week!

Today is also Australia Day!! Marking the occasion when the First Fleet (11 ships with the first load of penal convicts) landed at Sydney Cove in 1788 and the proclamation that the lands belonged to England’s King George III. The French were in hot pursuit behind the Brits – apparently the Brits could see the flags on their ships on the horizon as they came ashore. It’s bizarre to think how different things would now be had the French got here first!

Seeing as I’m making a wearable Pavlova, I may as well make an edible version too. It’s a dish that is claimed by both New Zealand and Australia (although I believe New Zealand has the rightful claim) and named after the Russian Ballerina Anna Pavlova, who toured both countries in the 1920’s.

For those not in the know, the Pavlova is a meringue base (crisp on the outside, soft on the inside) topped with cream and then fruit – usually something tart like passion fruit pulp, pomegranate seeds or berries, which offsets the sweetness of the meringue deliciously. I like both toppings, preferably all at the same time…

A previous years Aus Day Pav wilting in the heat: Bon Appetite!

My favourite Pavlova Recipe:
4 egg whites at room temperature
pinch of salt
250g of castor sugar
2 teaspoons of cornflour
1 teaspoon of white wine vinegar
a few drops of pure vanilla
300ml of cream, firmly whipped


1. Preheat your oven to 180 deg C, Line a baking tray with baking paper and draw a 20cm circle on the paper.
2. Beat the egg whites and salt until satiny peaks form.
3. Beat in the sugar a third at a time, until the meringue is stiff and shiny.
4. Sprinkle over the cornflour, vinegar and vanilla – then fold in lightly.
5. Mound onto the paper-lined baking tray within the circle, flattening the top and smoothing the sides.
6. Place in the oven, immediately reduce the heat to 150 deg C and cook for 30 minutes. Reduce further to 120 deg C and cook for 45 minutes. 
7. Turn off the oven and leave pavlova in it to cool completely. Invert the pavlova onto a platter (this means you get a crunchy base and the soft meringue mixes wonderfully with the cream!), pile on the cream and spoon over your preferred topping – passion fruit pulp or berries. 

Advertisements

5 thoughts on “Pavlova on the cutting mat, and in the Oven…

  1. Happy Australia Day – we are having a break in the weather up here today, cloudy but at least the heavy rain has dispersed. So the planned BBQ will (fingers crossed) go ahead. Though, if it is cancelled it will allow for a few hours sewing time…Love your skirt, the lining is a great match. Looking forward to the reveal next Tuesday…

  2. Looking good – the lining is a perfect match. Glad you had some left over. Pavlova – yummy!!! Thanks also for the history lesson – I was born in France so I guess it would have been easier for me – already knew the language. Jokes aside – Happy Australia Day!!!!! I'm now an Aussie!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s