Winter snowing day. Cold, flabbergasted view. Cozy house with smells of fruits, jams and coffee. Cold wind and sunny sky from time to time. We are living an unusually strange winter.
When I was a child I saw myself at the same time policeman and painter. I had many sides of me. I still do. However, today when I understood myself better, I knew why I needed these two sides of me.
Actually all these rolls that we played during childhood, were more or less parts of our personality. My organizational skills, my high analytical sense and excessive sense of right were highlighting my need to be policeman. On the other side, my creative needs were demanding determined creativeness. We can not divide ourselves into two different parts, but we can juggle between different parts of our personality.
Today, I’m neither policeman or painter, but I’m driving my life through the sense of creativity, I’m keeping my analytical side active and trying to mix both, in a melange of the right measure.
1. Preheat the oven to 150°C. Using an electric mixer, whisk eggwhites with a pinch of salt on low speed until they start to break up. Then increase speed to medium and beat until soft peaks form (2 minutes).
2. Add one-third of sugar and whisk to combine, then gradually add remaining sugar and whisk on high speed until stiff peaks form (2-3 minutes). Fold through cornflour, vinegar, then form into a 24cm-diameter round with edges slightly higher than centre on a baking tray lined with baking paper. Or pipe small meringue still pavlovas, as I did.
3.Reduce oven to 110°C and bake pavlova until lightly browned on the outside and cooked on the inside (15-25 minutes). Turn oven off and let it stand in oven for 10 minutes, then remove and cool to room temperature (1 hour).
Exquisite Fruits and Tatratea Liqueur Sauce Ingredients:
a handful of fresh blueberries
1 small pomegranate
1 teaspoon unsalted butter
1 teaspoon crystal sugar
3 tablespoons Tatratea liqueur (52%)
2 tablespoons chocolate sauce (75%)
1. In a small pot, melt the butter with the sugar. Add the fruits, chocolate sauce and cook for 2-3 minutes, or until the fruits start to be soft. Add the liqueur and cook for 1 minute more until the sauce starts to be thicker. Let it cool and serve it on pavlovas.[/stextbox]