A Broken Present
On chips, cracks, and sweet imperfections
Our kitchen cabinets hold objects that bear witness to our lives: pots that have simmered our successes and failures, forks that have fed our dearest frien...
The story goes that the pavlova was invented by a chef in Australia or New Zealand (there is an ongoing debate) to honor ballerina Anna Pavlova who toured the countries in the 1920s. The dessert gets its name from being as light as the dancer. However, similar meringue-based desserts served with cream or custard and fruit can be found in recipe books as early as the 18th century, and the pavlova, like the teacup of this article, likely has Germanic origin. Pavlova is traditionally made with egg whites but this vegan version uses aquafaba (garbanzo bean cooking liquid) to a perfectly stable and delicious end. This simple dessert takes time, but a pavlova makes a lovely gift to give, or a treat to share with someone you love. To consume, one must break the cloud-like meringue. But in the breaking is the memory of the sharing.
This recipe was originally published alongside a story by S. Hollis Mickey is in Issue Number 27, Spring 2023, linked below
Ingredients
SERVINGS: Makes 8 6-inch pavlovas
For the Meringue
- ¾ cup aquafaba (water from 1 can garbanzo beans), chilled
- 1 teaspoon cream of tartar
- ½ teaspoon vanilla
- ½ teaspoon rose water
- ¾ cup caster sugar*
- 1 teaspoon rose powder (optional, for color)
For the curd
- ½ teaspoon agar powder or 1 teaspoon tapioca or cornstarch
- ½ cup cashew or other nut milk
- 1 cup mango purée or jam
- 1 small lemon for zest
- Sliced fruit and berries, for garnish
Preparation
Make curd: in a small saucepan, bring the milk and agar or starch to a low simmer. Cook, stirring occasionally, for about 3 minutes. Pull off the heat. Add in mango and zest, mixing thoroughly. Chill for at least 3 hours.
Preheat oven to 250° F. Line a baking sheet with parchment paper. Make the meringue: in a large bowl, combine aquafaba and cream of tartar. Using a mixer with a whisk attachment, beat until soft peaks start to form. Add in vanilla and rose water, then slowly add in sugar and rose powder, 1 tablespoonful at a time, until glossy peaks form.
Spoon out your mixture onto the baking sheet in 5-inch rounds. Leave at least 4 inches between them; they will spread slightly.
Cook for 90 minutes, without opening the door. Turn off the oven. Do NOT open the door even though you want to. Let cool for 60 minutes in the oven. Remove and completely cool on the counter.
Once completely cool and ready to serve, spoon a dollop of the chilled curd on top of each meringue round and garnish with fresh fruit. These are best consumed on the same day they are baked, and with a cup of tea. Note that unfilled pavlova will keep in an airtight container or in a closed oven overnight.
*Caster sugar can be challenging to source in the United States. To make your own, pulse granulated sugar in a food processor until very fine, but not as fine as powdered sugar.
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