I've mentioned the Pavlova a few times on here before, including in my Christmas Down Under Take and Aussie Food Take. So, I thought I may as well share a recipe that I've found on the Internet (that's been slightly modified) however, it is tried and tested and gets the stamp of approval from me. Sorry, the title lied, it isn't exactly a 'family recipe'.
I'd also like to highlight the use of cornflower and white vinegar, which isn't found in every Pavlova recipe, but it was told to me by several people that it is the secret to their success with getting this dessert right.
The Mighty Pav: A Brief History
The Pavlova is a meringue-based dessert named in honour of the Russian ballerina Anna Pavlova during one of her tours to Australia and New Zealand in the 1920s.
The origin of its creator has been a source of argument between the two nations (Australia and New Zealand) for many years. In 2008, author Helen Leach published The Pavlova Story: A Slice of New Zealand's Culinary History, and she argued that the earliest known recipe was published in New Zealand. However, later research suggested the dessert originated in the United States and was based on an earlier German dish.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. Many people identify it with the summer, but it is eaten year round in many homes.
- 6 (59g) eggs, separated
- 1 1/4 cups (270g) caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 300ml thickened cream
- 2 tablespoons icing sugar mixture, sifted
- 1/3 cup of blueberries
- 1/2 cup of strawberries
- 3 kiwifruit, peeled, thinly sliced
- Pulp of 2-3 passionfruit
Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.
Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate pavlova with fruit as preferred. Serve and enjoy.
I hope you enjoy, and if you do end up making this, please let me know how it goes! Perhaps you can even make it just in time for Christmas!