Pavlova is a quintessential Australian dessert, known for its crisp crust and soft, light inside. Often topped with fresh fruit and whipped cream, this dessert is perfect for any occasion. This article will guide you through an authentic Australian Pavlova recipe, allowing you to enjoy this delightful treat at home.
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
- Preheat the Oven:
- 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.
- Prepare the Meringue:
- 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 your culinary journey!
Bonus: Australian Lamington Recipe
To complement your Pavlova, consider making traditional Australian Lamingtons.
Ingredients
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups desiccated coconut
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 3/4 cup boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- Prepare Cake Batter: In a bowl, sift together flour and baking powder. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gradually add the flour mixture and milk, mixing until smooth.
- Bake Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare Icing: In a bowl, combine powdered sugar and cocoa powder. Gradually add boiling water, stirring until smooth.
- Assemble Lamingtons: Cut the cooled cake into squares. Dip each square into the chocolate icing, then roll in desiccated coconut. Place on a wire rack to set.
Serve these delightful Lamingtons alongside your Pavlova for a complete Australian culinary experience.