Summer Dessert Pavlova Recipe
Traditional Australian Meringue Dessert with Fruit
A dessert surrounded in controversy, the creation and naming of the pavlova is claimed by both Australia and New Zealand. In both countries there is history of a meringue dessert topped with cream and fruit and both claim to have named this dessert after Anna Pavlova, the famous Russian ballerina after her tours of the region in 1926 and 1929. Australia and New Zealand are rivals in many areas and the pavlova debate is just one of many subjects where the two countries reluctantly agree to disagree.
For those who have never experienced a pavlova, it is a large meringue dessert (size of a dinner plate or larger) that is crisp on the outside with a soft, marshmallow-like centre. It is topped with whipped cream and soft fruits and is a standard summer dessert in both countries.
Pavlova Recipe
- 6 egg whites
- pinch of salt
- 2 cups caster sugar (sifted)
- 1½ teaspoons vinegar
- 1 ½ teaspoons vanilla essence
- whipped cream
- variety of fruits for topping: strawberries, mixed berries, kiwi fruit, passionfruit pulp, banana
Directions:
- If using a gas oven, set the temperature to very hot (220C, 450F) before starting to mix the pavlova. Just before putting the pavlova in the oven, reduce the temperature to slow (150C, 300F). If using an electric oven, preheat the oven to slow from the beginning.
- Beat the egg whites with salt using an electric mixer set on high speed. When soft peaks form, add sugar a tablespoon at a time, beating well after each addition. Stop beating when the last tablespoon of sugar has been added and lightly fold in the vinegar and vanilla.
- Draw a circle 18cm (7 inches) in diameter on the back of some baking paper and place on a baking tray. Brush the paper with oil. Heap the pavlova mixture into the circle and use the back of a spoon to make a slight indentation in the centre, moulding up the sides a little so that there will be a slight depression in the centre in which to place the topping.
- Place the pavlova in the oven (remembering to turn the heat down if using gas) and bake for 40 – 50 minutes until crisp on top and a pale straw colour. Turn off the heat and leave to cool in the oven. This last step is very important for a successful result.
- When cool, top with whipped cream and decorate with fruit.
Alternative Pavlova Toppings
A traditional pavlova is topped with whipped cream and strawberries, kiwi fruit, banana and passionfruit pulp, but there are many alternatives to this topping.
Many fruits work well with pavlova including most berries (blueberries, raspberries, blackberries) and tropical fruits such as mango and pineapple.
Natural yoghurt can be used as an alternative to whipped cream if desired.
For a decadent dessert, use only cream and berries and drizzle with chocolate or caramel sauce and sprinkle with grated chocolate.
Smaller pavlova meringues can be made for individual servings, however the centre will not be as soft if it is prepared in this fashion.
Whether the pavlova is considered a traditional Australian dessert or a New Zealand creation remains undecided. What is certain is that your guests will be asking for a second helping at your next lunch or dinner party if you prepare this delicious dessert recipe.
Fresh Eggs are Key to a Good Pavlova
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