Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. A crisp crust and a soft, light inside, usually topped with fruit and whipped cream. There is much contention, whether it was invented in Australia or New Zealand, but as an Aussie, i'll say it’s ours!
4 egg whites
1 ¼ cups caster sugar
1 tbsp cornflour/ cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 tbsp hot water
1/4-1/2 cup melted chocolate
300ml heavy whipping cream, whipped
favourite fruit including berries, blueberries, mango slices
passion fruit, to decorate
Preheat oven to 140°C/280°F.
Put all meringue ingredients into a stand mixer, adding hot water last.
Whisk for 10 minutes on high speed (mixture should look shiny and hold stiff peaks) Optional: Swirl through melted chocolate.
Line a large flat baking tray with baking paper and spoon meringue into centre of tray. Shape like nest using the back of your spoon (20cm round).
Bake 1.5 hours on the middle shelf and allow to cool in oven. It should be crunchy on the outside and like marshmallow on the inside.
Top the pavlova with whipped cream.
Add fresh fruits and toppings of choice. Serve immediately.
TIPS FOR SUCCESS:
- Be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s biggest enemies.
- I recommend to wipe out the bowl and beaters with a little vinegar.
- Use room temperature egg whites for maximum volume