Pavlova is a meringue-based dessert originating from Australia or New Zealand. It has a crispy texture outside and gooey from the inside. Piled up with fruits and whipped cream within, Pavlova is relatively easy to prepare.
It is served as a celebratory dessert both in Australia and New Zealand, and chefs around the world have come up with different variations of this dish.
Australia pavlova takes the form of a circular block using meringue and is usually topped with different kinds of fruits and whipped cream. The choice of fruits is dependent on the chef as the Australian Pavlova can have a variety of fruits.
Australians enjoy the pavlova during the summer season because it is fresh, cool, and soothing, especially when the temperature goes up.
Origin & Cultural Significance
The famous pavlova got its name from the famous Russian ballerina ‘Anna Pavlova.’ She toured New Zealand and Australia in 1926.
A well-known chef in New Zealand’s Wellington Hotel created this billowy dessert in her honour. The chef took inspiration from Anna Pavlova’s tutu and tried to create a dessert that replicates the same.
In 1935, Chef Herbert Bert Sachse created the Australian Pavlova. Thus, the first recorded pavlova recipe was in New Zealand in 1927.
- Room temperature egg whites - 6
- Granulated sugar - 1.5 cup
- Corn starch - 2 tsp
- Lemon juice - ½ tbsp
- Vanilla extract - ½ tbsp
- Heavy whipping cream - 1 ½ cup
- Granulated sugar - 2 tbsp
- Fresh fruits (strawberry, blueberry, kiwi, raspberry) - 4 cups
- Mint leaves - 15 (optional)
- Begin by preheating the oven to 120°C. Marka circle on a baking paper (about 20 cm). Cover the oven tray with this paper.
- Now, beat the egg whites using an electric mixer till soft peaks start forming. Add the caster sugar gradually and beat it till it gets dissolved after each addition. This should take about 7 minutes. Fold in the vinegar and cornflour as gently as you can. The meringue is ready.
- Spread the meringue inside the circle you placed on the prepared tray. Use a palette knife or a spatula to shape the meringue sides and start leveling the top.
- Bake this for 1 ½ hour or till it gets dry. Turn off the oven and leave the Australian pavlova to cool down in the oven. The door should be left ajar.
- Beat cream, vanilla essence, and sugar with an electric mixer an hour before serving up. Beat it till soft peaks form. Fill the pavlova with cream and deck it up with some cut fruits. You can use fruits of your choice including strawberries, kiwi, blueberry, and raspberry. Try to avoid melons for this dish as these fruits tend to be full of water. Berries are the best form of fruits to decorate an Australian pavlova. You can so use fresh mint leaves to decorate the top - it adds a tinge of freshness.
- Your Australian pavlova is ready to devour. You can cut equal slices and serve the pavlova to your guests.
Amount Per Serving: Calories: 513Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 82mgCarbohydrates: 76gFiber: 4gSugar: 67gProtein: 7g