Pavlova, a quintessential Australian dessert, is a meringue-based treat that boasts a crisp crust and a soft, light inside. Often topped with fresh fruit and whipped cream, this dessert is perfect for any occasion. Here, we present an authentic Australian Pavlova recipe that captures the essence of this beloved dish.
Ingredients
For the Pavlova:
- 4 large egg whites, at room temperature
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruits (such as kiwi, strawberries, passion fruit, and blueberries)
Instructions
- Prepare the Meringue:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the parchment as a guide.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, beating well after each addition. Continue to beat until the meringue is thick and glossy, and the sugar is completely dissolved.
- Gently fold in the white vinegar, cornstarch, and vanilla extract.
- Shape the Pavlova:
- Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a disc, smoothing the sides and top with a spatula. Create a slight indentation in the center to hold the toppings.
- Place the Pavlova in the preheated oven, immediately reducing the temperature to 250°F (120°C).
- Bake for 1 hour and 15 minutes, or until the meringue is crisp and dry to the touch. Turn off the oven and allow the Pavlova to cool completely in the oven with the door slightly ajar.
- Prepare the Topping:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Pavlova:
- Once the Pavlova is completely cool, transfer it to a serving plate.
- Spoon the whipped cream into the center of the meringue.
- Arrange the fresh fruits on top of the whipped cream.
- Serve:
- Serve the Pavlova immediately, slicing it into wedges to enjoy the combination of crunchy meringue, creamy topping, and fresh fruits.
Tips for Perfect Pavlova
- Egg Whites: Ensure the egg whites are at room temperature for better volume and stability.
- Sugar Dissolution: Beat the meringue until the sugar is fully dissolved to avoid a grainy texture.
- Cooling: Let the Pavlova cool slowly in the oven to prevent cracks.
Pavlova, with its delicate meringue base and vibrant fruit topping, is a celebration of textures and flavors. This recipe brings a piece of Australia to your dessert table, perfect for festive occasions or a delightful treat. Enjoy the sweet taste of Down Under!
Bonus: Australian Anzac Biscuits Recipe
To complement your Pavlova, consider making traditional Anzac biscuits.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 3/4 cup sugar
- 1/2 cup butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, flour, coconut, and sugar.
- Prepare Wet Ingredients: In a small saucepan, melt butter and golden syrup over low heat. In a separate bowl, dissolve baking soda in boiling water and add to the butter mixture.
- Combine: Pour the wet ingredients into the dry ingredients and mix well.
- Shape and Bake: Drop spoonfuls of the mixture onto the prepared baking sheet, flattening slightly. Bake for 10-12 minutes until golden brown.
Serve these crunchy and chewy Anzac biscuits with your Pavlova for a true Australian experience.