Pavlova

It is uncertain if the Pavlova was invented in Australia or New Zealand which lends to a friendly competition. Wherever the invention this is a spectacular dessert.

• 6 egg whites
• 1 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon of corn starch (cornflour)
• 1 tablespoon white vinegar
• 1 tablespoon vanilla essence
• 1 pint strawberries
• 1 pint blueberries (optional)
• Confectioners sugar to taste
• 1 cup whipped cream

METHOD

Preheat oven to 350°F (170° C).

Beat egg whites until soft peaks form. Gradually add sugar one tablespoon at a time until completely beaten in and dissolved. Mix together cream of tartar and corn starch. Fold into whites with vinegar and vanilla. Mound meringue on a baking sheet covered with silicone paper. With back of large spoon, make an impression in center of meringue. This will later hold fruit.

Place tray in oven and immediately lower heat to 175 °F (110°C). Cook for 1 3/4 to 2 hours. Turn off oven but do not open door until oven is quite cold.

Store the pavlova in an airtight container until ready for decorating. Once it is decorated it can be stored in the refrigerator until it is ready for serving. This will soften the top, and make it easy to cut without falling apart.

To decorate the Pavlova: place onto a large serving dish. Hull strawberries and cut each one in half. Toss strawberries together with blueberries (and/or any other available berry fruit) with a generous sprinkle of confectioners sugar, and refrigerate until needed.

Cover top of the Pavlova with whipped cream about 1 hour before serving. Just before serving pour berry mixture over top and serve immediately.

The outside of the Pavlova will be dry and crusty but the inside will be soft, sweet and delicious.

Serves: 6

This recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

read about pavlova debate      enter the debate, read the history as well       see another recipe for pavlova

 

 

top of page