Pavlova – The sweetest of sweet
Maria Venter – South Africans to Oz
So this is my all time favourite desert, and as luck would have it, it
seems pretty high on the list for most Australians too!
So high in fact that it’s voted the number one dessert consumed in Aussie households on
Christmas day each year.
Cased in a delicate meringue, crisp on the outside and marshmallow soft on the inside, topped with whipped cream and fresh fruit, the pavlova is undoubtedly easy on the pallet.
The name may be exotic but the dessert is all local; it was created and named for the Russian ballerina Anna Pavlova during a New Zealand and Australian tour in the
For this reason, the verdict is still out on exactly where it originated and the long-standing argument will continue.
The fruit used in pavlova varies, but the most popular choices are berries, kiwi fruit, passion fruit and, more recently, mango.
Here’s my sweetest recipe
- 1 tablespoon cornflour
• 6 egg whites
• 1 teaspoon cream of tartar
• 1 1/3 cups caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 200ml pure cream
• 250g frozen raspberries, slightly mashed
Step 1 – Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
Step 2 – Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
Step 3 – Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre.
Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
Step 4 – Slide pavlova onto a serving plate. Spread with cream and top with raspberries. Serve.
For a real tasty alternative try one of these options
Always a crowd pleaser and one of the most impressive desserts
out there, it’s hard to beat a pav.
Here are some new twists on this classic, from trying a no-bake alternative to adding chocolate and nuts to the mix.
Rich, fudgy and with a serious chocolate flavour, these pavlovas are not
for the faint-hearted. Try topping it with whipped cream, berries and flaked almonds for a seriously decadent dessert.
Fold any nuts you like through a pavlova mix and taste the difference.
The resulting pavlova takes on a nougat quality that is very irresistible.
In the heat of summer this is the recipe you want. With no oven required
to heat up the house, there’s no excuse not to make a pavlova.
These marshmallow rolls are delicious when stuffed with the best summer fruit. They are also incredibly quick to make and ideal for feeding a crowd.
Flaked, toasted and crushed nuts
Whipped cream infused with rosewater or orange blossom water
Stewed and preserved fruit
Simply create and enjoy!