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Pavlova

@arecipe.bsky.social

Pavlova is a light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claims to be the home of the dish. The earliest record of the recipe is a cookbook published in New Zealand in 1933, two years before claims made in Perth.

Ingredients

  • 3 egg whites
  • 3 tablespoons water
  • 250 g (9 oz) caster sugar
  • 1 pinch salt
  • 5 ml (1 tsp) vinegar
  • 5 ml (1 tsp) vanilla extract
  • 1 tsp cornstarch (optional) (optional)
  • Heavy cream
  • Powdered sugar to taste
  • Cut fruit and/or berries

Instructions

  1. 1
    Whip the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Whip until the mixture holds its shape and stands in sharp peaks.
  2. 2
    Spread the mixture onto a baking sheet lined with parchment paper.
  3. 3
    Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Let cool.
  4. 4
    Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue.
  5. 5
    Arrange the fruit on top of the whipped cream layer. Serve immediately.
Category
Desserts
Cuisine
Australian

Dietary Information

Gluten Free

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pavlova