PAVLOVA
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The History
The History
Pro Tip: Do not ask an Australian or a Kiwi who invented the Pavlova unless you want to have an hour-long conversation about who did it first.
Both countries have claimed to have invented the Pavlova in honor of the Russian ballerina Anna Pavlova during her 1920s tour. New Zealand claims that the recipe was formed in a Wellington hotel in 1929, whereas Australia has claimed that a Perth Chef invented the modern version in 1935.
The original recipe, as claimed by New Zealand, was filled with jelly and didn't contain meringue. Whereas the Pavlova that we know today, which Australia claims as the modern version, is made with no jelly and with meringue. As an Australian, I would claim that we invented the Pavlova, as it is the best, most tasty version.
Prep Time: 30 minutes | Cook Time: 105 minutes | Total Time: 135 minutes | Serving Size: 8 mini pavlovas
What You Need
What You Need
INGREDIENTS
Pavlova
1tbsp Corn Flour/Corn Starch
6.4oz Caster Sugar
4 Egg Whites
1pinch Sea Salt
3tsp White Vinegar
Whipped Cream & Toppings
10oz Whipping Cream
5.6oz Vanilla Extract
3tbsp Powdered Sugar
16oz Strawberries
12oz Blackberries
ALTERNATIVE SUBSTITUTIONS
A substitute or addition to your pavlova would be to include more fruit toppings. This can be kiwi fruit, passionfruit, mango, and kaffir lime leaf.
Preheat oven to 245°F | Mark 4x2 inch circles on baking paper, then place on two baking trays and put aside.
Step One:
Pour sugar into a mixing bowl and mill for 10 seconds at speed 10.
Step Two:
Pour four medium-sized egg whites into the mixing bowl.
Step Three:
Add the vinegar.
Step Four:
Add sea salt and insert the butterfly whisk and whip for 7 minutes at speed 3.5.
Step Five:
Pour cornflour and whip for 30 seconds at speed 2.5.
Step Six:
Remove the butterfly whisk.
Step Seven:
Place the meringue in whatever size you would like on your parchment paper. Using the back of a spoon, make a small indentation in the middle.
Step Eight:
Reduce the oven temperature to 120°F. Bake for 50 minutes or until the meringue is firm and crisp. Once done cooking, leave in the oven for an hour or as long as possible.
Step Nine:
Place the butterfly whisk into the mixing bowl and pour whipping cream.
Step Ten:
Add the powdered sugar.
Step Eleven:
Add vanilla extract.
Step Twelve:
Whip at speed 3.5 for 40 seconds or until creamy.
Step Thirteen:
Take the meringue out of the oven.
Step Fourteen:
Remove the meringue onto a plate and coat the whipped cream on top.
Step Fifteen:
Add all your favourite fruits and enjoy your Pavlova!
BONUS TIPS
○ Add any of your favourite fruits as toppings!
○ This is the mini pavlova recipe, just double it to make one large pavlova!
○ The longer you leave the Pavlova in the oven(without the oven being on), the better it will rise and taste.
○ A classic Australian Christmas and holiday dessert favourite.
WHY PAVLOVA?
WHY PAVLOVA?
This is my mother-in-law, Kris. When she was eighteen, she spent two years living in New Zealand, working as a nanny and exploring all kinds of local foods and sweet treats.
When I started dating my now husband, Dylan, Kris was thrilled to learn that I was from Australia, which is only a hop, skip, and a jump away from where she had lived in New Zealand. We instantly bonded over the similar foods we both knew and loved.
One day, Kris mentioned pavlova, and believe it or not, I had never tried it before! I don't like to combine healthy food with sweet treats, so I always stayed away from that dessert at the dinner table. After my wedding, she made one for Christmas, which was perfect since pavlova is a True Blue Christmas dessert. It was absolutely delicious, and I couldn’t believe I’d gone so long without tasting it(don't worry, I ate around the fruit).
Just this past week, Kris came to visit, and we made a pavlova together! It was such a fun experience and so special to share a dessert that now connects us in such a sweet way.
NUTRITION INFORMATION PER PIECE:
1g Protein
86 kcal Calories
20g Carbohydrates
20mg Sodium
19mg Potassium
20g Sugar
USEFUL ITEMS:
Thermomix/Blender
Butterfly Whisk
Spatula
Small Fruit Knife
Baking Sheet (12x8 inch)
Parchment Paper
Large Baking Sheet
Butter Knife
Spoon
Author: Jane Pontious
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