Making Australian desserts is something that’s been forever on my task list. One famous Aussie dessert is the Pavlova. There has been a squabble between New Zealand and Australia on who made the Pavlova first. And because I am currently living in Oz, I would definitely say Aussies did it first (ha!). This meringue-based dessert was named after Anna Pavlova, a Russian ballerina touring New Zealand and Australia during the 1920’s.
Be careful though when lifting the Pavlova from the baking sheet. Allow it to cool completely before moving as it can crack and ruin the look. My meringue cracked a bit but I was able to cover it up with the cream and fruits. The meringue usually deflates in size once cooled, so do not be alarmed.
Ingredients
6 eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
Seasonal fruits (I used kiwifruit, strawberries, peaches and blueberries)
Directions
1) Preheat oven to 120°C. Line an oven tray with baking paper. Mark a 24cm diameter circle on the paper as guide. Brush with melted butter and dust with cornflour, shaking off excess.
2) 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. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto prepared tray, 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 11/2 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.
3) 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 the fruits.
