Photo: Jamie McCarthy / WireImage
On Monday, January 31, at 12:30 p.m. ET, Marlo chats with entertaining guru and multimedia star Martha Stewart.
It's likely you know Martha, but if you've been trapped under a rock somewhere, Martha oversees Martha Stewart Living Omnimedia, which includes magazines like Martha Stewart Living and Martha Stewart Weddings. She also hosts her own syndicated talk show and has a channel on Sirius XM radio. That's not all -- she's also the author of best-selling books and has a number of home entertaining and cooking product lines. Although she began her career as a Wall Street stockbroker, Martha took up catering in the early 1970s and never looked back. Her most recent project, "Martha Bakes," airs on Hallmark Channel later this month.
Got a cooking or entertaining question you'd like answered? Visit Martha and Marlo during the show on Monday to ask it LIVE! Mention that you're a Slashfood reader and you'll be entered to win a copy of Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients with a foreward from Martha as well as Marlo Thomas's very personal memoir Growing Up Laughing. You can submit your question in advance, and Joy will answer as many of your questions as she can during the webcast. Or visit MarloThomas.com starting later that day to watch the full-length video of the 30-minute chat. Want a taste of what Martha's cooking up? She gave us a great recipe for an impressive (but easy) dessert.
Sweet, light meringues are the ideal way to showcase fresh fruit. And the best part of Martha's recipe is that it takes only 15 minutes to put together. That's our kind of entertaining.
Martha's Pavlova with Passion Fruit
Active Time 15 min Total Time 3 hours 30 min
Makes one 8-inch or four individual Pavlovas
4 large egg whites, room temperature
1 cup plus 2 tablespoons superfine sugar
2 teaspoons white-wine vinegar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
2 passion fruits, halved
Garnish: whipped cream
1. Preheat oven to 300F. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
2. Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla; whisk until just combined.
3. With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200°. Bake until meringue lifts off parchment easily, about 1½ hours.
4. Turn off oven. Let meringue cool completely in oven for 1 ½ to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.
Serving idea: if making individual pavlovas, scoop out bottoms of each, and fill with passion fruit sorbet.
Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the February 2011 issue of Martha Stewart Living magazine now available on the iPad. Watch an excerpt from her new baking show, and preview some of the other iPad features, at marthastewart.com/msl-for-ipad.