Simple New Zealand Recipe for a Blender-Made party pavlova which happens to be Gluten-free, and very delicious.
Getting ready to celebrate a Rugby World Cup All-Black win? Here is something to go with that cup of tea, or to share with your friends as a dessert after the game. Pavlova cakes are a Kiwi invention which have become part of our traditional fare. The Aussies seem to have claimed the Pavlova in the same way they purloined our famous race-horse Phar Lap, who was a Melbourne Cup winner. Phar Lap was born and raised in New Zealand.
Anyway – here is a Coffee flavoured Kiwi “Pav” which is a Pavlova recipe with a difference: It contains just egg WHITES, sugar, and coffee, which makes a change from the traditional New Zealand Pavlova. Neither coffee nor sugar is grown in New Zealand, so perhaps we could excuse the Aussies for their claim to the Pav, because sugar cane is grown in Australia and exported to New Zealand. So without the Aussie sugar, and the Brazilian coffee – where would we be?
This is an extremely easy, no-fuss recipe. With this recipe, you do not have to add the sugar gradually, as with the standard Pavlova recipes, but put the sugar in all at once. You begin by beating the egg white and sugar ingredients with a hand-held beater over a bowl of hot water for a few minutes, as per instructions below. Then you put the beaten egg white and sugar into your blender with the coffee and simply whizz it all up. If you prefer, a hand beater can be used instead of the blender or electric beater. The blender makes an easy job of it.
Get Ready To Make Your Gluten Free Coffee Pavlova. First of all Pre-heat your oven. Turn it on to 160C or 365F. Put the baking tray about half way up the oven.
Now get your ingredients ready. You will need:
3 egg whites
1 ½ cups of white sugar
1 tsp instant coffee
2 tablespoons of boiling water
First, you must separate the egg whites from the yolk. This must be done cleanly, with NO egg yolk in the white at all. THIS IS THE SECRET OF GOOD PAVLOVA MAKING. Not a trace of yellow yolk, remember. Now put your egg whites into your bowl. Simply pour on the sugar, ready for the beating.
Next thing is to put the boiling water over.
Now place your bowl over a saucepan of near boiling water. Beat the mixture for a minute or two with a hand-held beater until the sugar has dissolved.
Now place the mixture into your electric mixer and beat until the mixture is stiff.
Have your baking tray ready with greased paper on it. Divide your Pavlova mixture into roughly two equal sized pavlovas, placing these onto the greased paper. You cook the two togatehr, on the same tray, at the same time, together, so make them fit onto the one baking tray. Use a knife to smooth over their tops neatly. The idea is to make two fairly even Pavlova cakes which can be fitted together once they are cooked.
Now place in your oven which has been Pre-heated to 160C or 325 F. Bake for 40 minutes. Turn the oven down or off if the Pavlova starts to brown. Pavlova should not be browned while cooking.
Walnut Filling:
½ cup chopped walnuts
1 tsp sugar
2 tablespoons milk
½ tsp instant coffee
¼ tsp cinnamon
Put your walnuts, sugar, milk, coffee and cinnamon together into a small saucepan. Bring these gently to the boil and let simmer for a couple of minutes. Use a wooden spoon to stir until the sugar dissolves, and do not let the mixture burn. This makes a kind of caramel to coat the walnuts. Drain the nuts after two minutes, and stand them aside to cool.
Now whip up ½ pint of fresh full cream. Add the cooled nuts to the whipped cream.
Fill your pavlova with the walnut-cream mixture and leave the filled pavlova to sit for several hours before using. If you want to make the Pavlova for the following day, the two Pavlova cakes can be filled and put together and left in the fridge overnight. This enhances the coffee and cinnamon flavours, as it gives them time to infuse through the pavlova. This version of the Kiwi style Pavlova is really delicious.
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