Thursday, 5 February 2015

Aussie Icon...the Pavlova!

One of the joys of this expat life is making friends with people from across the globe, 
learning about different cultures, traditions and foods.
It is wonderful to go on adventures, discover the history and surroundings of your 
'host country' together. Walk new neighbourhoods, take in the ambiance of 
art galleries and museums, though sometimes it is great to just 'hang out' together.

Yesterday I gathered a few friends and we did just that. Everyone 'bought a plate' to share. 
We had a fabulous afternoon full of laughter, a wine or two and discovered a 
few nuances in the English language between the Brits, Aussies, Kiwis and Americans.

The American's amongst us were happy to discover the Pavlova from 
Down Under for the first time and asked 
'if you would be willing to share your fabulous recipe?'

Here it is, my fail safe version of the good Aussie Pav!
Crunchy on the outside, soft and marshmallowy on the inside, healthy fruit on top!



6 large eggs, separated, you only need the whites
1 1/4 cups (270g) caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1 teaspoon vanilla extract

250ml thickened cream
1 tablespoon sifted icing sugar
1 banana
2 kiwifruit
Handful of chopped strawberries, blackberries or whatever seasonal berries you have.
Pulp of 2 passion fruit or passion fruit syrup.


  1. Preheat oven to 120C (250F). Line a tray with baking paper.
  2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. 
  3. Gradually add sugar, 1 tablespoon at a time until all sugar is dissolved and mixture is thick and glossy. Feel a little between your fingers, if it feels gritty, mix a little longer until sugar dissolves.
  4. Add cornfour, vinegar and vanilla until just combined.
  5. Spoon meringue onto the baking paper into a circle approximately 25cm in diameter. Smooth the sides and top, then use a spoon or spatula to make little peaks on the top.
  6. Bake in oven for 1 hour 30 minutes or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with door ajar to cool completely. When cold, transfer to serving plate or place in airtight container until needed. 
  7. Use an electric mixer to whisk the cream and icing sugar in a bowl until peaks form. Spoon onto the top of the pavlova. 
  8. Top the pavlova with your assorted fruits and passion fruit pulp/syrup and serve.
  9. Enjoy!
You can make the pavlova into a ring, to serve as a wreath for Christmas or make mini pavlovas, just adjust the cooking times accordingly. Use whatever fresh fruits you have. If you use banana and don't serve immediately, toss the slices in a little lime or lemon juice to stop browning. You don't have to add icing sugar to the cream, it is quite sweet enough without it!

Try is easy and very delicious!

No comments:

Post a Comment