Pavlova

Pavlova can be a very temperamental dessert and with my past experience I was hesitant when Miss B asked me to make it on her visit, especially as I have my mother-in-law’s Pavlova to live up to.  I have attempted the Pav a couple of times past, once in our last house where you could not see the temperature on the oven dial and had to rely on the dodgy oven thermometer (so I should have known then and there it wouldn’t work) as well as once in the new house.  They both ended up being over cooked, the first one was inedible and the second was able to be saved so we had more of an Eton Mess for dessert that night.

After we got home from the Australia Day festivities, I set about making the mixture and crossed my fingers and toes that it would work out!

Now there is contention about where Pavlova originated, whether is was Australia or New Zealand.  I think technically it was first made in New Zealand on the Russian ballet dancer Anna Pavlova’s tour, but like a lot of things that come from New Zealand, we tend to claim them as our own (e.g. Crowded House, Russell Crowe, Phar Lap).  I didn’t have a recipe so I consulted my friend Mr Google and used the first one that came up which was from Taste.com.au.  All that you need are egg whites, sugar, cornflour, white vinegar and vanilla extract.

Whisk the egg whites until you have soft peaks, and then slowly add the sugar.

Mix thoroughly as you add the sugar and continue to whisk until you have thick and glossy peaks.  Test the mixture to see that all the sugar has dissolved by rubbing a little bit between your fingers.  If you don’t feel any grittiness, you can be sure the sugar has dissolved.

Once you are with the mixture, add the cornflour, vanilla and white vinegar and quickly mix through.  Transfer the mixture to a tray that has been lined with foil covered with butter and cornflour.

Shape into a circle roughly 24cm in diameter and/or at least 4cm high (you can draw a circle on the foil to guide you).  If you wanted to be a little different, you could make a quite small Pavlova in diameter and increase the height so you have more of the marshmallow filling, but I quite like the shorter version.

Bake in a 120°C oven for one and a half hours, until the outside is dry to the touch.  Then let it cool completely in the oven with the door ajar.

When you are ready to serve, whip some cream with a little vanilla sugar and spread over the Pavlova and then top with whatever your heart desires.  Usually you will see a Pavlova covered in fruit but on the three occasions I have made it in the last three weeks I have mainly used chocolate bars, although one did have fresh raspberries on it.

The three varieties we have had are:

• Raspberries and shaved dark chocolate
• Crunchie and grated dark chocolate
• Peppermint Crisp and Flake.

You do not have to serve the Pav with anything else, as let’s face it there is already enough sugar, cream and chocolate in a slice, but at the end of the day that’s up to you.

Print Recipe

Pavlova

Adapted from Taste.com.

Course

Australia Day, Dessert

Prep Time

20 minutes

Cook Time

90 minutes

Servings

slices

Ingredients

For the Pavlova

• 6 egg white(s)
• 270 g caster sugar
• 2 tsp cornflour/cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract

For the Topping

• 300 ml pure cream
• 1 tbsp vanilla sugar
• fruit or crushed chocolate bars of your choice

Course Australia Day, Dessert Prep Time 20 minutes Cook Time 90 minutes Servings slices Ingredients For the Pavlova 6 egg white(s) 270 g caster sugar 2 tsp cornflour/cornstarch 1 tsp white vinegar 1/2 tsp vanilla extract For the Topping 300 ml pure cream 1 tbsp vanilla sugar fruit or crushed chocolate bars of your choice

Instructions

1. Preheat the oven to 120°C.
2. Line a flat oven tray with foil and brush with melted butter (or use a small knob of butter and wipe it across the foil). Sprinkle additional cornflour over the butter and shake off the excess. Set aside.
3. In a clean, dry bowl, whisk the egg whites until soft peaks form.
4. Slowly add the sugar, mixing well, and continue to whisk until the mixture is thick and glossy. Ensure the sugar has dissolved by rubbing some of the mixture between your fingers until it is no longer gritty.
5. Mix in the cornflour, white vinegar and vanilla until just combined.
6. Transfer the mixture onto the lined tray and shape into a circle 24cm in diameter, smoothing the top and sides.
7. Bake in the preheated oven until it is dry to the touch, about 1 1/2 hours.
8. Once cooked, turn off the oven and open the door slightly and allow the pavlova to cool completely in the oven.
9. When ready to serve, transfer the pavlova to a serving plate. Whip the cream and vanilla sugar until soft peaks form and spread across the top of the pavlova. Add the fruit and/or chocolate of your choosing and cut into wedges to serve.