I love an event or special occasion. Whether it is birthdays or anniversaries or Christmas or Halloween or Burns Night or even an election, I’ll take advantage of pretty much any excuse to do the two things I enjoy the most: planning and partying. I’m not even 100% sure which aspect I enjoy more given my obsession for lists and timetables and A PLAN, but there is nothing better than new decorations, nice drinks, great food, even better company and perhaps even a few days off. Even Valentine’s Day, which I will scorn for being an utterly commercialised “holiday”, gives us a (sometimes much-needed) excuse to make time for our other halves, even if it’s just the simple effort of lighting some candles and having a tasty dinner at home together. Anyway, the latest excuse for some planning and indulgence is Easter weekend.
I think Easter weekend is particularly appealing to me because it marks the change of the seasons from dark, cold winter to cheerful spring. The clocks are going forward, the days are getting longer, the daffodils and crocuses have opened up in all their beauty and the spring break is tantalisingly near. So, hot cross buns and a lamb leg have been bought, the flat is full of spring blooms, Easter eggs are hidden away until Sunday and a long walk has been planned to make the most of the bank holiday Monday. All we need now is for 5pm to arrive and the weekend to begin.
I actually made this particular pavlova for my mum’s birthday a couple of weeks ago, but I think it would be the perfect pudding for a big Easter Sunday roast dinner. This is a relatively straightforward recipe to make for a large crowd, the component parts can be made ahead and assembled at the last minute and most importantly it is totally delicious. The outside of the meringue should be completely dried out and crisp but the inside should be soft, almost cloud-like, in texture. The cool topping balances the sweet meringue, especially with the addition of yogurt to balance the richness of double cream which I think can be too much on its own sometimes, and the passionfruit and lemon add the final sharp bite to the dish. Finally, if you’re looking for something to do with your leftover egg yolks, treat yourself to some homemade garlic mayonnaise, perhaps as an accompaniment for a bank holiday brunch or dinner.
One year ago:
– The Easiest-Ever Loaf: Crusty no-knead white bread
– Vanilla espresso martini
Two years ago:
– Guacamole and zingy bean dip
– Mini lemon curd tarts
Ingredients (makes one large pavlova to serve 6-8 people)
4 medium egg whites
250g caster sugar
1 tsp vanilla extract
1 tsp corn flour
1 tsp white wine vinegar
250ml double cream
200g Greek yogurt
3 tbsp lemon curd (homemade is particularly good – find a recipe here)
3 passion fruit
1. Preheat the oven to 10C/130C fan/Gas Mark 2. Separate out the egg whites and whisk until they form stiff peaks.
2. Add the caster sugar slowly, a dessert spoon at a time, whisking continuously until the sugar is fully incorporated and you have a thick, glossy meringue mixture. Add the vanilla extract, corn flour and white wine vinegar and whisk again. (Note: the corn flour and vinegar might seem odd here, but they are essential to give the pavlova its signature soft centre).
3. Prepare a baking sheet by lining it with baking parchment and, as always when making meringues, putting a dot of meringue mixture under each corner of the paper to stick it down. This will make shaping the pavlova much easier.
4. Using a spatula or a large spoon, pile the meringue mixture into the middle of the baking sheet and then gently spread it into a rough circle, making a slight dip in the middle where most of the filling will go. Use the back of a spoon to create little peaks around the pavlova if you like.
5. Bake the pavlova for 50 minutes and then turn the oven off and allow it to cool completely inside. (Don’t forget it’s in there if you come to use the oven later! I learned this lesson the hard way…)
6. Whisk the cream until very loosely whipped and stir through the Greek yogurt.
7. Add 3 generous spoons of lemon curd to the cream mixture and fold through. It’s up to you (and the texture of your lemon curd!) whether you leave this a little rippled or whether you combine it completely with the cream.
8. Remove the seeds and juice from the passion fruits.
9. When you are nearly ready to serve, carefully transfer the pavlova to a serving platter and remove the baking parchment.
10. Pile the cream and yogurt filling into the middle of the pavlova and gently spread it towards the edges. Finally, sprinkle over the passion fruit topping with a teaspoon.
Serve soon after topping the pavlova, although if you have leftovers they will keep in the fridge for a day or two. Cut into generous slices and enjoy as the perfect end to your Easter Sunday dinner!