Brown Sugar Pavlova with Flowers

pavlova with flowers

Well it’s coming to the end of another Summer holiday and we’re well and truly settled into our new house.  I’m loving our new location closer to the city, it’s been such a good move for us, no more lawns to mow and the new place is very easy to clean, lots of marble everywhere and because we’ve decluttered easy to keep tidy.  My daughter starts back at school tomorrow, second last year of high school, so it’s time for me to get back into blogging and all things Farmhouse Home related as well.  I’m looking forward to 2015, it has to be a year of fully believing in myself, exploring my passions and doing rather than putting things off.

pavlova with flowers

pavlova with flowers

One of my passions is flowers, so it felt very satisfying to make this brown sugar pavlova, topped with stewed rhubarb and raspberries and decorate it with flowers.  I visited one of our local florists The Big Bunch, it was great to meet Mike the owner and talk about what kind of flowers would work together.  Decision made, the flowers were wrapped in brown paper and I walked home feeling very happy and proud of the beauty I was carrying in the crook of my arm.

pavlova with flowers

Before serving I took the flowers off the cake as they are not edible and placed them in a bowl of water which looked very pretty.  It’s lovely to be back, wishing you all a happy and healthy 2015, look forward to our journey together this year.

flowers used to decorate my pavlova

Brown Sugar Pavlova with Stewed Rhubarb and Raspberries

Serves 8-10

6 eggwhites, 1/4 tsp cream of tartar, 1 tsp vanilla extract, 225g (1 cup) caster sugar, 80g (1/3 cup) soft brown sugar, 1 TBLSP cornflour, 2 TBLSP arrowroot, 2 tsp white vinegar.  To serve: 250ml cream, 150g greek yoghurt, stewed rhubarb, raspberries.

Stewed Rhubarb: trim ends from a bunch of rhubarb and cut into 3-4cm pieces. Place in a pot with a 1/4 cup maple syrup, stir and place the lid on the pot.  simmer until soft, about 10 minutes, if rhubarb still tastes tart you can add more maple syrup or sugar to sweeten to taste.

Preheat oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.

Beat the eggwhites with the cream of tartar and vanilla until stiff peaks form.  Add the caster sugar and brown sugar 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.  Stir in the cornflour, arrowroot and vinegar.

Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula.  Put in the oven and reduce the temperature immediately to 130°C.  Bake for 1 hour and 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.

To serve, lightly whip the cream and yoghurt together and spread over the pavlova.  Top with stewed rhubarb, raspberries and decorate with your favourite flowers.

Make sure the flowers you choose are not toxic with pesticide or chemicals as you don’t want this transferred to your cake.

Recipe adapted from Bill’s Basics by Bill Granger.

 

13 Comments

  1. Di

    Hey Catherine!
    Glad to see you are back into the swing of things…loving your idea of birthday cakes.
    I have the same thoughts for myself this year…no procrastinating, believe in yourself and just do it!!

    xx

  2. Lauren

    So beautiful. I love pavlova and I love how you decorated it with flowers here. My favorite. They don’t respond well to humidity and for some reason I always think to make it during our very humid summers. Maybe I should rethink that!

    And super happy to hear you’re settled. I long for all the wonderful feelings you’re having. :)

  3. tina @ colourliving

    Oh Catherine, this must be the most gorgeous post with the most gorgeous photography with the most gorgeous desert you’ve ever made. Just fabulous.

    Now, dust away the cobwebs, you are settled into your home, kids are looked after. Get back on track and make this your best year yet on Farmhouse Home. xx

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