SnapShot

A birds-eye view of Te Anau taken from the Kepler Track, one of New Zealand's Great Walk Tracks that traverses the mountains on the opposite side of Lake Te Anau. Seriously, it's the best home ever!

My First Pavlova

In the sweet realm of desserts, no dish is more traditionally Kiwi than a pavlova. Essentially one huge marshmallowy meringue topped with whipped cream and fresh fruit, pavlovas were all the rage over here in the sixties and seventies; the dessert then vanished from Kiwi tables until recently, when pavs once again came in vogue.

My first pavlova eating experience occurred only two weeks ago, when the lovely lads in the kitchen treated us waitresses to one of their collapsed creations unfit for the customers. Oh my goodness, so yummy! Naturally, the next morning I was up early baking with Von and Cree, learning how to make the sweet treat before tackling one on my own on my day off.

Pavlovas are fairly uncomplicated to make, the real key is just to make sure you beat the egg whites and sugar for long enough, otherwise they will separate into a sugar syrup after cooling. Yes, I know that from personal experience--although it only happened a wee bit! But practice makes perfect, and I hope to have the pavlova down pat before long. In the meantime, my flatmates love eating my mistakes!

Pavlova

Ingredients:

12 Egg whites

3 Cups sugar

3 Tbsp cornstarch

1-1.5 Tsp. cream of tarter or 1 cap full of white vinegar

Oven preheated to 200 degrees Celsius

1. Using the whisk top of your mixmaster, mix the egg whites, about one tablespoon of sugar and the cream of tarter together on high until shiny and moderately stiff.

2. Add the remaining sugar mixture one teaspoon at a time, letting sugar dissolve before each addition. After roughly 5 teaspoons, begin adding the sugar in thirds, once again allowing the sugar to dissolve before each addition. Mix until thick, shiny and heavy.

Important: There must be a good heft to the egg whites, otherwise you haven't mixed them long enough! It should take around 5-8 minutes, and don't be afraid to mix for longer, as it is difficult to over-mix the eggs.

3. Transfer to a baking sheet lined with baking paper and form the pavlova into your desired shape--be creative! Or at the very least make a circle with soft peaks at the top. Then pop into the oven; turn the oven down to 90 degrees immediately and bake for about an hour.

4. Serve with creme anglaise, fresh whipped cream, fresh fruits (kiwis and strawberries perchance?), and a fruit coulis if you want to get real fancy.

Serves 8-10