Pavlova

While I’ve posted the recipe for my Mini Pavlovas and also for a Pavlova Roulade on my blog, I have definitely been amiss in not posting a good Pavlova recipe.  My mother made the best Pavlova ever, and sadly I’m not 100% sure of her exact recipe.  What makes a perfect Pavlova?  As far as I’m concerned, a perfect Pavlova is one where the meringue is of a good height.  There must be an outer crunchy meringue crust and the inside must be soft, light and fluffy.  While you can put whatever fruit you like on top of your Pavlova, it was traditional in our house to have strawberries, kiwi, blueberries, raspberries and passionfruit is obligatory.  I made a Pavlova yesterday and couldn’t find passionfruit (horror of horrors)!  It is still delicious without (depending on what fruit you decorate the Pavlova with), although just before serving it yesterday, I drizzled a little warmed peach jam on top! 

While Australia and New Zealand both argue as to who this dessert belongs to, and although I’d like to claim it as ours, it is well documented that the Pavlova indeed originates from New Zealand and was named after the Russian ballerina Anna Pavlova.  The ‘Pavlova’ is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920’s.

Pavlova

  • 6 egg whites
  • pinch of salt
  • 315g caster sugar
  • 2teaspoons cornflour
  • 1teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 300ml fresh cream
  • 4 kiwi, peeled and thinly sliced
  • strawberries, blueberries, blackberries
  • peach slices
  • 2 – 3 passionfruit
  1. Preheat oven to 170°C.   Line a baking tray with some non-stick baking paper. Draw a 20cm circle on the paper, place on the tray, circle side down.
  2. Use an electric mixer to whisk egg whites and salt until soft peaks form.  Add sugar, 1 tablespoon at a time, whisking well after each addition.  Once all the sugar has been added, continue to whisk on high for 3 minutes.
  3. Add the cornflour, vinegar and vanilla extract to meringue and whisk until just combined.
  4. Use a spatula to spread the meringue over the circle, smoothing the surface and sides. Reduce the oven temperature to 120°C.  Bake for 1 hour to 1 hour 15 minutes – the pavlova should be dry to the touch. Turn off the oven and leave to cool completely, with the oven door slightly ajar.
  5. Whip cream until thick.  Spoon onto pavlova and decorate with fresh fruit of your choice.

PAVLOVA

  • 6 Albumi
  • pizzico di sale
  • 315g di zucchero semolato extrafine
  • 2 cucchiaio di maizena
  • 1 cucchiaino di estratto di vaniglia
  • 1 cucchiaino di aceto
  • 300ml panna da montare
  • frutta fresca di stagione: kiwi, mirtilli, lamponi, fragole, frutta della passione….

  1. Scaldare il forno a 170˚C.  Foderare una teglia di carta da forno e tracciarci un cerchio di 20cm servendosi di un piatto.
  2. Sbattere gli albumi con la frusta elettrica e montate a neve gli albumi aggiungendo il sale. Aumentare la velocità e continuare a sbattere, aggiungendo lo zucchero alle albume un cucchiaio alla volta, finché gli ingredienti non saranno tutti amalgamati.
  3. Il composto deve essere denso e lucido. Assicurarsi che lo zucchero sia completamente sciolto e continuare a lavorare fino a che il tutto si presenta completamente liscio e senza granuli.
  4. Aggiungere l’estratto di vaniglia al composto ed infine incorporarvi delicatamente la maizena e l’aceto.
  5. Versare il composto di meringa nel cerchio tracciato in precedenza e, servendosi di un cucchiaio, spargerlo sino ai bordi rialzandone il perimetro per facilitare l’assemblamento finale.
  6. Infornate la meringa abbassando il termostato del forno a 120°C,  e lasciatela cuocere per circa 1 ora e mezza in forno statico.
  7. Spegnere il forno e far raffreddare completamente la meringa nel forno con lo sportello leggermente accostato.
  8. Montare la panna e ponetela sulla superficie della meringa.
  9. Decorate con la frutta tagliata, i mirtilli e i lamponi ecc, ed infine cospargete con la polpa di tre frutti della passione.