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Most people are familiar with Pavlova, a light as air, meringue-based dessert. There is some discussion and contention about who invented the pavlova, with claims from both Australia and New Zealand. The recipe itself may have been around in different forms for many years with numerous names, but the dessert we all know, and love was named in honour of the World-famous ballet dancer, Anna Pavlova during or after her tours to Australia and New Zealand in the 1920’s. It is now an important part of the national cuisine of both countries, and traditionally served during Summer when berries and stone fruits are abundant, making it an ideal dessert after a Christmas meal. This delicious recipe is from Donna Hay – if you’ve never made a Pavlova – give it a try, you’ll be surprised how easy it is. Read the recipe from start to finish and all the tips before you begin.
- SERVES8-10
- PREP30 mins
- COOK1 hour (plus cooling overnight)
INGREDIENTS
For the Pavlova
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225ml egg whites (about 6 eggs)
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1½ cups (330g) caster sugar
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1 tablespoon cornflour
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1½ teaspoons white vinegar
Topping
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1½ cups (375ml) single (pouring) cream, whipped
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A selection of fresh, seasonal berries
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Micro-herbs or edible flowers (optional)
It is also delicious with a tropical theme – ripe mangoes and passionfruit pulp.
METHOD
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Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
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Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more (see tip 2)
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Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy (see tip 3)
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Place the cornflour and vinegar in a small bowl and mix until smooth.
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Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined.
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Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray.
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Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven, it can be left overnight.
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Place the pavlova on a cake stand or plate and top with the whipped cream, and your choice of fruit to serve.
Sit back, ready for the compliments!
Tips
Tip 1: It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.
Tip 2: Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.
Tip 3: Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added.
Tip 4: Take care not to over whisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
