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A Quick, Fail-Proof Summer Pavlova

Food

Our go-to catering legends, Firecracker Event, recently moved into a stunning new HQ in Northcote with more space to ‘breathe and grow’ – stay tuned for future workshops! Just as they got all set up in their new home, we thought it was the perfect opportunity to have Cassie Lucas over for our food-column residency, and boy, did she deliver on quick’n’easy dinner party ideas!

While we sadly say goodbye, for now, she leaves us with this fail-safe dessert recipe to round out your summer menu – happy catering!

30th October, 2018

Firecracker Event’s Fail-Proof Pavlova. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Pav for one. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Best shared with friends (on incredibly photogenic seating). Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

The perfect finishing dish! Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Cassie Lucas
Tuesday 30th October 2018

‘It’s the ultimate comfort food – a cosy, homely, dish of love.’ – Cassie Lucas.

Being a ‘National Dessert’ there are lots of pav recipes out there. I’m sharing this one in particular because I’ve never had a failure with it! I put this down to the addition of vinegar, which also achieves that great gooey-ness in the middle that I love!

This recipe is also special to me because it was taught to me by my aunty Kerry, who is a super nurturing woman. Whenever I make it and see other people enjoying it, I find it so comforting and a lovely reminder of her! It’s the ultimate comfort food – a cosy, homely, dish of love.

Lastly, these small pavs really take no time at all and you can prepare them ahead of time. so they’re virtually ready-to-go when your guests are and making them won’t drag you away from your company for long!

 

Ingredients (serves 4)

6 large egg whites

300g caster sugar

3 Tbsp cocoa powder, sieved

1 tsp balsamic vinegar

50 grams chopped dark chocolate

 

For the topping

500ml double cream

1 punnet of strawberries

1 punnet of blueberries

Grated chocolate for garnish

Method

Preheat the oven to 180°C.  Line a baking tray with baking paper and use a glass to draw circles to guide the size of your meringues.

Beat the egg whites until peaks form. Beat in the sugar, one tablespoon at a time, until the meringue is stiff and shiny.  If in doubt – keep beating!!

Sprinkle in cocoa and fold in. Add the vinegar and the chopped chocolate, and gently fold in.

Pop the tray in the oven and turn the temperature down to 150°C  cook for 15 to 20 minutes. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you poke the centre, it should feel squishy.

Turn off the oven and open the door slightly, and let the chocolate meringues cool completely.

To serve, create your pav stacks: pop one on a plate, top with double cream then another meringue on top. Finish with another dollop of cream, fresh berries, and a sprinkle of grated chocolate on top!

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The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net