‘Pavlova’ is a meringue dessert with crispy crust and soft inside, topped with whipped cream and fresh fruit. I heard that the dessert was created in honour of the Russian ballet dancer Anna Pavlova’s tour to Australia and New Zealand. It is one of the iconic foods in Australia.
The recipe is simple and it is a popular dessert at our Christmas time which is summer and many fresh fruit are available. If you want to use up the leftover egg whites, this is a great recipe.
4 to 6 Servings
Large Egg Whites 3
Caster Sugar 3/4 cup
Cornflour 2 teaspoons
White Vinegar 1 teaspoon
Cream 150 to 200ml *whipped
Fresh Fruit of your choice
*Strawberries, Blueberries, Raspberries, Kiwi Fruit, Pineapple, Mango, Passionfruit, etc.
Preheat oven to 120C. Line a tray with baking paper.
Using an electric mixer, whisk Egg Whites in a clean & dry bowl until soft peaks form.
Gradually add Caster Sugar, 1 tablespoon at a time, beating well until meringue is thick and glossy and sugar is well dissolved. Add the Vinegar and Cornflour and fold until just combined.
Spoon the meringue onto the lined tray and shape into a 15 to 20cm disc. Bake for 1 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
Whip Cream until thick. Spoon on top of pavlova and decorate with fresh fruit of your choice. Serve immediately.