Peach & mastic pavlova for Anastasia

syntagma 03 July 2015

I am sure you have seen the news, IMF admitted to the damage austerity has caused. A little too late I might add, but then again better late than never. What is more worrying is that Europe tried to block this report from coming out. Regardless, the referendum is still going ahead. We are all very fidgety and a little numb in wait of Sunday. So many opinions have been expressed, over yes and over no. Hopefully something good will come out of it.

People really took to the streets yesterday evening. There were demonstrations over both Yes and No. You probably watched snippets in the news of how busy Syntagma was. If not head here, there was a drone above. Many say the demonstration was busier than those of 2011. It was a party, a very busy one. Almost like New Years Eve over the Thames in London.

And whilst the referendum dominates every single discussion, I haven’t forgotten: I promised dessert to Anastasia, a pavlova. Certainly not a traditional dessert, but full of Greek flavour. There is mastic in the cream and wonderfully juicy peaches for topping.


peach & mastic

For the meringue:

  • 4 egg whites
  • 250 gr sugar
  • 1 tsp of cornflour
  • 1 tsp white-wine vinegar
  • 1 tsp vanilla extract

For the cream:

  • 250 ml fresh cream
  • 15 ml shot of mastic liquer

5-6 Peaches for topping

What to do:

  1. Whisk the egg whites in low/medium speed. (this will allow less air and they won’t depuff later).
  2. Once stiff peaks are formed start adding the sugar, a spoonful at a time. Then the cornflour, vinegar and vanilla extract and whisk until glossy.
  3. Preheat the oven to 150ºC/130°C fan and bake for an hour.
  4. Whip your cream and start adding the liqueur. I normally don’t add icing sugar as it turns out too sweet for my liking.
  5. Peel & chop your peaches. Assemble before serving.

Whilst I am munching on the pavlova, here is a hope: the outcome will bring better days, less divisive and a fruitful discussion ahead, so we can leave this mess behind.

With love from Athens


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