Margaret Fulton’s Cherry Pavlova…adulterated from woolworthschristmas
It’s impossible to resist such a delicious, decadent and indulgent dessert on a balmy summer’s night! You could even ditch the plum pudding and serve this on Christmas Day.
You need for a big family of 12 or 20 Fashionista, 30 metrosexuals and 50 models:
8 egg whites, room temperature
2 cups (440g) caster sugar
1½ teasp vinegar
1½ teasp vanilla essence
450ml thickened cream, whipped
1 kg fresh cherries (stones removed)
250g fresh cherries (stones removed)
⅓ cup of sugar
¼ cup of cold water
- Slip into your pretty Gucci Caftan.
- Climb into your Vuitton clogs.
- Apply Fake tan : it will be dry by the time you have made this.
- Pour a glass of Veuve Cliquot.
- Sip. Relax. It’s summer Holiday time.
- Preheat oven to 190°C.
- Find a baking try and line it with baking paper.
- Then mark a 24cm circle on the baking paper. ( How? Pencil round the edge of a 24 cm baking tin… you Ning Nong).
- Use an electric mixer to beat egg whites until firm (A pinch of salt will help).
- Now add the sugar, 1 tablespoon at a time, beating constantly, until thick and glossy as Gwyneth’s long, blonde hair..
- Fold in vinegar and vanilla essence as carefully as you would fold your silk Hermes shirts.
- Spoon large dollops of meringue inside the marked circle on baking tray.
- Smooth into the lovely round shape of a Pavlova with a spatula. Think Beyonce booty.
- Mark with chic little decorative grooves around side.
- You can also indent the top for the filling. Don’t think about cellulite at this stage even it resembles it.
- Reduce oven temperature to 150°C.
- Throw the Pavlova in the oven ( Actually maybe not throw: place it ) for 1½ hours.
- If the Pavlova browns too quickly, reduce heat. BUT! Turn off the oven and leave pavlova to cool in oven with door slighty ajar. TIP: Avoid totally opening the oven door and losing heat as it will cause the oven element to turn on and risks browning the pavlova.
- While it is cooking you can make the cherry syrup:
- Ask George Clooney to de-stone the cherries. He loves to help.
- Throw the cherries in a saucepan with the sugar and water on a medium heat for 5 minutes until cherries are soft as lovely as red Prada bag.
- Puree the gooey Cherries in a blender and then put through a sieve. It’s not difficult to do but you can delegate to George if you must.
- Return the cherry puree to the saucepan and cook and boil and bubble on a high heat for another 5 minutes, until thick and syrupy as Mariah Carey’s Christmas album.
- Whip the cream. Do not think about bikinis at this moment either.
- When the Pavlova is cooked let it cool and then pop it on a chic, white Hermes serving platter and smother with oodles of fabulous whipped cream.
- Accessorise with the divine red, Prada-like whole raw cherries: some with their stems attached for a chic edge.
- Drizzle with the intense red cherry syrup.
- TIP: you can wear the cherries as earrings too.