Christmas in Sydney is synonymous with summer, cold prawns, mango and pavlova for me, and I'm planning to have all this on the lunch table in two days' time for Christmas.
|Pavlova, made with ingredients courtesy of Aldi Australia|
|Aldi ingredients (eggs excluded) mise en place|
Aside from a huge range of Aldi's Christmas products like fruit cake, panettone, fruit mince pies and German specialties like marzipan stollen, glazed lebkuchen (so addictive) and pfeffernüsse, I also received most of the ingredients to make a pavlova - that iconic Australasian fluffy meringue cake, topped with cream and fresh fruit.
In the end, I think I beat the egg whites on higher speed and for longer than the Aldi recipe suggested, but I felt safer for it.
|Shaped meringue in oven|
I seem to have issues following recipes but despite a slight hiccup in the cooking timing, upon removing the meringue after overnight cooling in the turned-off oven, it looked like a proper pavlova with a crisp outer shell, and soft, marshmallow-y insides.
I was supplied with thickened cream for whipping, and punnets of raspberries, blueberries, strawberries and white peaches for decorating my pavlova - that skill of which needs a little work yet.
And to the all-important fluffy centre and taste test?
|Pavlova innards (all that was left at the picnic!)|
The soft meringue itself was sweet, but not overly so while some commented that there was no minerally flavour that sometimes comes from the eggs.
In all, a win - a great, simple recipe that with a bit of refining on my behalf will be perfect for Christmas Day.
I'd like to wish everyone a very happy, merry and stress-free Christmas - I hope it's filled with great food and booze, presents, laughter and the love of family, friends and the jolly man in red.
Food, booze and shoes received pavlova ingredients and Christmas products from Aldi Australia, with thanks to PPR.