Introduction

Consider Pavlova. With its crispy outer shell, interior that is reminiscent of marshmallows and limitless serving options, the Pavlova should be near the top of your list for dessert options this Valentine's Day.

Pavlova's origins are clouded in mystery. The birth place of the dessert is highly debated between Australia and New Zealand, however upon further research is appears as if New Zealand might have this one. What we do know for a fact is that the Pavlova was named after a Russian ballet dancer name Anna Pavlova.

Another hotly debated topic is the process involved while making meringue. While it may not be as entertaining as the presidential debates we saw last year, or even the one surrounding Pavlova's origins, it is still one that needs to be discussed especially before you set about to make Pavlova. Which I really think you ought - and there is no debate about that.

Making meringue in my pastry-loving opinion is a beautiful thing. Egg whites with the addition of sugar are transformed into cakes, souffles, cookies, mousse, and of course Pavlova. The process I follow has yet to fail me. I start with room temperature egg whites in the bowl of a stand mixer. Starting the whites on medium low I wait for them to froth up a bit. That is when I add the Cream of Tartar, which acts as a stabilizer. From there I increase the speed to medium high and wait for very soft peaks to form. At that point I start to add in the sugar s l o w l y. This is where the debate lies. You will find a multitude of varied responses surrounding when and how fast to add the sugar. I could get in to all the science but for now I say trust me on this. This is my method and it works, consistently. I won't say it's the only method but it is the one I stick with.

I finish on low for a brief moment so as not to shock the meringue. When making Pavlova the consistency you are trying to achieve is very shiny and stiffed-peak.

In this version I finished the dessert with blood orange slices that were soaking in Lillet, a French apéritif wine, and whipped cream. As mentioned earlier, the options are practically endless. I fell in love with Pavlova while eating it with a tart Rhubarb compote.

Pavlova

• 1 teaspoon pure vanilla extract
• 1/8 teaspoon rose water or orange blossom water
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1/2 cup egg whites (from 3 to 4 large eggs), room temperature
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt

• To serve:
• Unsweetened whipped cream
• 2 blood oranges, rind and pith removed, sliced

Soak orange slices in 1/2 cup Lillet (or Grand Marnier) for several hours. Strain the liquid then reduce to a syrup consistency.

Set oven racks in the upper and lower thirds of the oven, and preheat to 275° F. Line two baking sheets with parchment paper. Whisk the cornstarch and salt into the sugar in a small bowl.

In the bowl of a heavy-duty mixer fitted with the whisk attachment, whip the egg whites starting on low and increasing the speed slowly to medium. When frothy add the cream of tartar. Beat until the mixture holds soft peaks and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

Increase the speed to medium-high, and gradually, slowly, add the sugar, salt and cornstarch. Continue to beat until glossy, stiff peaks form when the whisk is lifted, about 4 minutes. The mixture should be very thick. In the final moments of beating, add the vanilla and rose (or orange blossom) water. Remove the bowl from the mixer stand.

Immediately spoon the meringue by heaping tablespoonfuls onto the baking sheets. I find that it’s easiest to do this with two spoons. If you want to create heart shaped meringues I simply load some of the meringue in a zip lock bag and snip the corner of the bag. I outlined the shape then filled it in using the spoon. You can also simply create sort of a nest with the meringue. Scoop up a good dollop of the meringue on one spoon; then use the second spoon to nudge the meringue out of the first spoon and onto the pan. With the back of a spoon, make an indentation in the middle of each mound. Depending on the size you should be able to create 6-10 individual Pavlovas.

Place the baking sheets in the oven. Reduce the temperature to 250° F. Bake for about 45-60 minutes (depending on the size), rotating and switching the baking sheets halfway through, until the meringues are crisp, dry to the touch on the outside, and white – or, at most, pale gold around the edges. If, when you open the oven to rotate them, they appear to be cracking or taking on too much color, reduce the temperature by 25 degrees.

When the meringues are ready, remove them from the oven and cool on the pan on a wire rack for at least 20 minutes, or until completely cool.

Serve with dollop of whipped cream and orange slices (or any other fruit you choose).

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.