So often the simple pleasure of dessert can be spoilt by the endless pursuit for perfection. What is so wonderful about pavlova is that no matter how malformed or wonky in appearance, it is that contrast in textures – the crunchy exterior and soft, chewy centre – that makes this dessert simply perfect. My Little Pavlovas with Rosemary Infused Honey and Blood Orange is something a bit special, but you can dress up these little babies any way you wish – strawberries and cream, passionfruit and kiwi – enjoy!
For the meringue:
9 egg whites
3 tsp boiling water
300g caster sugar
1 tsp white vinegar
2 tsp vanilla extract
Preheat oven to 130C
In an electric mixer, whip all the meringue ingredients on high speed for 10-15 minutes, until thick and glossy.
Spoon six mounds of meringue onto a prepared baking tray lined with a sheet of baking paper and pop in the oven to bake for 1 hour. Remove from oven and let cool completely on the tray.
For the blood oranges:
6 blood oranges
½ cup light-bodied honey
3 tbsp water
3 rosemary stems, plus extra to garnish
To prepare the oranges, slice off both ends and stand upright on a chopping board. Running the knife from top to bottom, carefully cut away the peel and pith – following the contour of the fruit. Once pith is removed, slice the oranges across into pinwheels. Set aside.
Put the water and honey into a small saucepan. Gently bash the stems of the rosemary to release their flavour and add to the pan. Heat gently over very low heat to allow the honey to warm through – be sure not to let the mixture bubble and boil. Remove from heat and let infuse for 10 minutes, and then take out the rosemary.
Arrange the individual meringues on 6 separate serving platters and place a few pinwheels of blood orange on top. Spoon over a generous drizzle of the infused honey and finish with a scattering of fresh rosemary sprigs.
Makes 6 individual pavlovas