In the delightful world of baking disasters and fashion faux pas, there's a special combination that guarantees side-splitting laughter and a sprinkle of embarrassment. Picture this: you're wearing your finest cut work broderie set by LAMA on Eid morning, storming up and down the house in your white textured heels, ready to tackle the challenge of creating the perfect LAMALOVA (It’s a pavlova but so much more stylish). In walks your favorite cousin in her all-white mermaid hem broderie button down and those precarious looking white toe thong heels from the new collection, and she’s looking like she’s plotting to do nothing but lay back all morning while you work in the kitchen. You won’t let it happen. In the kitchen she shall go. Protecting the whites at all costs. Fits of giggles. Hilarity ensues.
In the thousands of those moments celebrated in homes all over the world this Eid, wearing your best summer whites (or going crazy with color, we endorse it all), remember that the sweetness of life is meant to be experienced with a dash of silliness and the handful of people you’ve collected over the years to love and be loved by.
With the recipe below by the inimitable Saman Hamid of Ovencraft, join us as we embark on a whimsical journey of mishaps, meringue madness, all paired up with our intricate cut work broderie designs and a delicious all new shoe collection. Eid Mubarik to all celebrating.
Crisp on the outside, gooey and marshmallowy on the inside with clouds of fluffy cream and seasonal fresh fruit, this dessert always wins hearts!
6 large egg whites at room temperature
300 g caster sugar
1 tsp lemon juice
½ tsp vanilla extract (optional)
For the whipped Cream:
300 ml good quality, chilled whipping cream
1 or 2 tablespoons of icing sugar
Seasonal fresh fruit such as cherries, peaches, mangoes, strawberries, mixed berries, or kiwis ( or any combination you like).
- Preheat the oven to 110˚ C and line a large baking sheet with baking paper. You can draw an an 8-9 inch circle on the baking paper which gives you an outline for your meringue.
- Using your stand mixer with whisk attachment beat the egg whites on medium-high speed about 2-3 minutes until soft peaks form (they wilt when you lift your whisk). You can also use a hand-held mixer for this.
- With the mixer on, gradually add the sugar. I recommend adding about 2 tablespoons at a time and waiting a few seconds before adding more. Continue like this till all the sugar has been added in. This should take about 8-10 minutes.
- You might need to continue beating the mixture another 5-10 minutes until stiff peaks form (these do not wilt when you lift the whisk, they maintain their form). The mixture should be smooth and glossy at this stage.
- Now add the lemon juice and vanilla (if using) and give this mixture one last quick mix on high.
- With the help of a spatula, transfer the mixture onto the prepared baking tray. Make a thick even circle, raise the edges a little above the center.
- Bake at 110˚ C for about 90 minutes, then turn the oven off and without opening the door keep meringue in the oven for at least 4 hours.
- After its rested, carefully remove the meringue from the paper and place onto your serving dish.
- For the topping whip the chilled cream with the addition of the icing sugar till stiff peaks form.
- Pipe frosting onto the pavlova and top with fresh fruit as you desire.
Ovencraft tips for a successful pavlova:
- Always clean and dry your utensils thoroughly before making the pavlova, there should be no oil or grease anywhere on the bowl or the whisk.
- Egg whites and yolks should be separated carefully, not even a speck of yolk should contaminate the whites.
- Be patient with the pavlova, start off at lower speed and increase gradually.
- Do not make this on a rainy day or in humid weather!
- Always give the pavlova proper resting time before decorating/serving and try to put on the cream/fruit as close to serving time as possible.