Classic Aussie Pavlova

Being from Australia, one of the first recipes my mum taught me to make is a pavlova.

A pavlova is a giant meringue served with cream and fresh fruit. A perfect pavlova should be crispy on the outside and marshmallowy on the inside. A classic combination of fruits includes strawberries, kiwi and passionfruit but any combination of fruit can be used. In Australia and New Zealand, it is often served at parties and gatherings. No Australia Day celebration is complete without a decadent "Pav" or two.

The first pavlova is thought to have been created some time within the early 20th century and was named after the Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Its origins are disputed by both Australian and New Zealanders and it is considered a national dish of both countries. (Preston)

This is the recipe I learnt from my mum and I have included lots of tips and tricks to make making the pavlova as easy as possible.

---

Classic Aussie Pavlova:

Prep Time: 40 minutes Cook Time: 50 minutes Total Time: 2 1/2 hours

Yield: 6-8 servings

Ingredients:

Base:

• 4 egg whites

• 1 cup caster sugar (240 g)

• 1 tsp vanilla extract or paste (optional)

• 1 tbsp white vinegar plus extra to clean bowl

• 1 tbsp cornflour

Toppings:

• 1 cup cream

• Fruits for topping

Instructions:

1. Preheat your oven to 180°C ( 356°F).

2. Grease and line a circular or sheet pan with baking paper.

3. Use a paper towel and some vinegar to clean the bowl and whisk, this will help the egg whites to whip up.

4. Place the egg whites into the bowl of your stand mixer or a large bowl if you are using a hand mixer.

5. Using a whisk attachment, beat the egg whites on high speed until soft peaks form, about 4 minutes.

6. Add the sugar, one tablespoon at a time, beating for 40 seconds after each addition or until the sugar has dissolved. To check this, you can rub a bit of the meringue between your fingers, if you cannot feel any granules, you can add the next tablespoon.

7. After all the sugar is added, scrape down the sides of the bowl with a spatula, add the vanilla and then continue beating for 1 minute. The meringue should be thick, glossy and hold stiff peaks.

8. Mix together your vinegar and cornstarch, then gently fold this into your meringue.

9. Add all the meringue onto your lined pan in a large mound, the shape does not matter that much but it helps to make it fairly tall and near the centre of your pan.

10. Spread the meringue into a circle about 21 centimetres in diameter. It should have high sides and a dip in the middle. This dip means that when it bakes, it will have an even top.

11. Using your spatula, draw lines up the side of the pavlova. This is optional but looks pretty and impressive.

12. Once you are happy with the shape of the pavlova, place it into the preheated oven.

13. After placing the pavlova in the oven, quickly turn the heat down to 110°C ( 230°F). This helps to set the outside of the pavlova.

14. Bake the pavlova for 50-55 minutes. The outside should be crisp and it should have gained a little colour. Once the pavlova is cooked, turn off the oven and leave the pavlova there to cool about 1 hour.

15. Whip the cream to soft peaks and prepare the fruit.

16. Spread the cream over your pavlova. This is a chance to cover up any cracks in the pavlova and reattach any fallen shards.

17. Arrange the fruit on top of the cream and serve. The pavlova base can keep for 2-3 days in an airtight container, but topping should only be added right before serving to stop it going soggy.

Photo Guides:

Whipping the egg whites (soft peaks): Meringue (stiff peaks):

Shaping the pavlova:

Baked pavlova base:

Tips & Tricks

• A good combination of toppings should always include something tart like passionfruit, raspberries or lemon curd to offset the sweetness of the pavlova.

• You could make this a chocolate pavlova by swirling melted chocolate into the meringue before baking.

Here are some great uses for those extra egg yolks:

• Old-School Tiramisu

• Vanilla Creme Brulee

• Lemon Curd

• Garlic Aioli

Enjoy!

Nutrition Facts (Not including fruits):

Works Cited:

Preston, Marguerite. "The Dessert Australians And New Zealanders Are Squabbling Over". Food52, 2016, https://food52.com/blog/16810-the-dessert-australians-and-new-zealanders-are-squabbling-over. Accessed 7 June 2020.

Smee, Robyn. Pavlova Recipe. 6 June 2020.

‌