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Pavlova is one of Australia’s most iconic desserts that is light and airy as it is indulgent. With its crisp meringue shell, soft marshmallow like centre, and crown of whipped cream and fresh fruit, it’s no wonder this dish has earned its place at festive gatherings, especially around Christmas or summer celebrations.
While its origins have long been debated between Australia and New Zealand, there’s no denying that pavlova holds a special place in the hearts and stomachs of Australians.
What Is Pavlova?
Pavlova is a meringue based dessert that is both crunchy and pillowy soft. The exterior of the meringue forms a crisp, delicate shell, while the inside remains soft, almost marshmallow-like in texture.
This balance of textures is part of what makes pavlova so unique and delightful. Topped with generous amounts of whipped cream and a colourful assortment of fresh fruit, the dessert is as visually striking as it is delicious.
The typical fruit topping includes a variety of fresh berries, kiwifruit, and passionfruit, although many variations feature other seasonal fruits like mango or even pomegranate. The fruit adds a tart, juicy contrast to the sweet meringue and rich cream, making each bite feel refreshing despite the dessert’s decadent elements.
Ingredients and Taste
The key ingredients for pavlova are egg whites, sugar, corn starch, and vinegar. Egg whites are whipped into stiff peaks before being gradually combined with sugar to form a glossy, thick meringue.
Corn starch and vinegar are often added to give the pavlova its signature marshmallow like centre, ensuring that it doesn’t dry out during baking.
The result is a dessert that perfectly balances sweetness with freshness. The meringue itself is sweet but not overwhelmingly so, with a delicate crispness that melts in your mouth.
The whipped cream layer adds a luscious richness, while the fruit topping provides a burst of brightness and acidity, making the overall flavour light, yet indulgent. Pavlova is typically served cold, making it a popular dessert for warmer weather or special occasions.
A Taste of History
The origins of pavlova have long been a topic of friendly rivalry between Australia and New Zealand, with both countries claiming to have invented the dessert in honour of the famed Russian ballerina Anna Pavlova during her tour of the region in the 1920s.
While the exact birthplace may never be definitively settled, pavlova has become a beloved dessert in both countries, with Australians wholeheartedly embracing it as part of their national food culture.
Over the years, pavlova has evolved, with families and chefs alike putting their own spin on the classic. Some prefer a crispier meringue, while others opt for a softer, more marshmallow like interior.
The choice of fruit toppings can also vary, with some favouring traditional kiwifruit and passionfruit, while others explore more exotic or seasonal options. Despite these variations, the essence of pavlova remains unchanged, light, airy, and full of flavour.
Traditional Australian Pavlova Recipe
Serves: 4 people
Ingredients:
For the meringue:
- 4 large egg whites (room temperature)
- 1 cup caster sugar (superfine sugar)
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
For the topping:
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruits (strawberries, kiwifruit, passionfruit, or berries)
Directions
To begin, preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. Using a pencil, draw a circle about 6 inches in diameter on the parchment paper as a guide for your pavlova. This will help you form an even meringue base.
In a large, clean bowl, beat the egg whites with an electric mixer at medium speed until soft peaks form. This should take about 2-3 minutes. Ensure the bowl and beaters are clean and dry, as any moisture or fat can prevent the egg whites from whipping properly.
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high, beating until stiff, glossy peaks form and the sugar has dissolved. This process can take 5-7 minutes. To check if the sugar has dissolved, rub a bit of the mixture between your fingers; it should feel smooth, not grainy.
Once the egg whites are stiff and glossy, add the white vinegar, corn starch, and vanilla extract. Gently fold these ingredients into the meringue using a spatula. The vinegar and corn starch help create the classic pavlova texture, giving it a crisp outer shell and a soft, marshmallow-like centre.
Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Use the back of a spoon to create a slight indentation in the centre, which will hold the whipped cream and fruit later. Smooth the sides for a clean presentation, or leave soft peaks for a more rustic look.
Place the meringue in the preheated oven and immediately reduce the temperature to 120°C (250°F). Bake for 60-70 minutes, or until the outside is crisp and pale. Turn off the oven, leaving the pavlova inside to cool completely with the oven door slightly ajar. This gradual cooling helps prevent the meringue from cracking too much.
While the pavlova is cooling, whip the cream. In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over whip, as the cream should remain light and airy.
To serve, gently transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the centre of the pavlova, spreading it evenly. Top with fresh fruits of your choice—kiwifruit, strawberries, passionfruit pulp, and berries are popular options. The vibrant fruit adds a tangy contrast to the sweet, crispy meringue.
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