Pavlova: Australia’s Beloved Dessert

Pavlova is a light, airy dessert that holds a special place in Australian (and New Zealand) hearts. Named after Russian ballerina Anna Pavlova, it's a meringue-based dish with a crisp crust and soft, marshmallow-like interior. It’s traditionally topped with whipped cream and fresh fruit like strawberries, kiwi, and passionfruit, making it a refreshing treat. Pavlova has inspired a variety of food recipes that celebrate its delicate texture and vibrant toppings in creative ways.

Often served during festive occasions like Christmas or Australia Day, Pavlova is perfect for warm weather thanks to its light texture and fruity toppings. Despite its delicate appearance, it's surprisingly easy to make with a bit of patience and care, especially during baking and cooling.

Classic Pavlova Recipe

Ingredients:

For the meringue:

• 4 large egg whites (room temperature)
• 1 cup (220g) caster sugar
• 1 tsp white vinegar
• 1 tsp cornflour (cornstarch)
• 1 tsp vanilla extract

For the topping:

• 300ml thickened cream (heavy cream)
• 1 tbsp icing sugar (optional)
• Fresh fruit: strawberries, kiwi, blueberries, passionfruit pulp, etc.

Instructions:

1. Preheat Oven: Preheat to 120°C (250°F). Line a baking tray with parchment paper. Draw a 20cm circle as a guide.
2. Make Meringue: Beat egg whites until soft peaks form. Gradually add sugar, one spoon at a time, beating until glossy and stiff. Fold in vinegar, cornflour, and vanilla gently.
3. Shape and Bake: Spoon meringue into the circle on the baking paper, forming a dome shape with a slight dip in the center.
4. Bake Low and Slow: Bake for 1 hour 15 minutes. Turn off oven and leave door ajar to cool completely inside the oven (this prevents cracking).
5. Decorate: Whip cream with icing sugar (if using) until soft peaks form. Top cooled meringue with cream and decorate with fresh fruit.
6. Serve: Best enjoyed fresh, within a few hours of assembling.

FAQs – Pavlova

Q: Why did my Pavlova crack or collapse?
A: This can happen if it cools too quickly. Let it cool slowly in the oven with the door ajar.

Q: Can I make it ahead of time?
A: You can bake the meringue shell a day in advance, but assemble with cream and fruit just before serving.

Q: What's the difference between Pavlova and meringue?
A: Pavlova has a soft, marshmallow-like center, while traditional meringues are crisp all the way through.

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