Desserts
Pavlova
Ingredients
- - Egg whites - 4 large (about 120 g)
- - Caster sugar (superfine sugar) - 220 g (1 cup)
- - Cornflour (cornstarch) - 2 tsp
- - White vinegar - 1 tsp
- - Vanilla extract - 1 tsp
- - Thickened cream (heavy cream), whipped - 300 ml (1 1/4 cups)
- - Fresh strawberries, sliced - 200 g (1 1/2 cups)
- - Kiwifruit, sliced - 2 fruit
- - Passionfruit pulp - 2 fruit
Method
- Preheat the oven to 150°C (300°F) and line a baking tray with baking paper, drawing a 20 cm (8 in) circle as a guide.
- Beat egg whites in a clean, dry bowl until stiff peaks form, about 4-5 minutes.
- Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the mixture is thick and glossy.
- Gently fold in cornflour, vinegar, and vanilla extract.
- Spoon the meringue onto the prepared tray within the circle guide, shaping it into a rounded disc with slightly higher edges.
- Reduce oven temperature to 120°C (250°F) and bake for 75-90 minutes until the outside is dry and crisp.
- Turn off the oven and let the pavlova cool completely inside with the door slightly ajar to prevent cracking.
- Once cooled, top with whipped cream and arrange strawberries, kiwifruit, and passionfruit pulp on top just before serving.
Introduction: Pavlova is a meringue-based dessert with a crisp shell and soft, marshmallow-like centre, topped with whipped cream and fresh fruit.
Cultural Background: Pavlova is a meringue-based dessert with a crisp shell and soft, marshmallow-like centre, topped with whipped cream and fresh fruit. Named after Russian ballerina Anna Pavlova, its exact origin is a long-running, good-natured dispute between Australia and New Zealand, but it remains a centrepiece of Australian Christmas and summer celebrations.
Tips: Ensure the mixing bowl is completely grease-free for the egg whites to whip properly. Assemble just before serving, as the cream and fruit will soften the meringue over time.
Variations: Use mango and berries for a tropical variation. Make individual mini pavlovas for a plated dessert option.
Storage: Store the unfilled meringue base in an airtight container at room temperature for up to 2 days. Once topped, refrigerate and eat within a few hours.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Calories: 260 kcal | Protein: 3 g | Carbs: 34 g | Fat: 13 g | Sodium: 40 mg
FAQs:
Q: Why did my pavlova crack?
A: Cracking often happens from rapid temperature changes — cool it slowly in the oven with the door ajar.
Q: Can I make the base ahead of time?
A: Yes, the meringue base can be made a day or two in advance and stored unfilled at room temperature.