As I have previously mentioned Australia the 26th was Australia Day and thanks to Helen, I finally tasted THE typical Aussie dessert, my very first Pavlova. Actually, the Kiwis claim being the ones creating this dessert. What is for certain is that is originates in the ballet dancer Anna Pavlova, whose feet were as light and airy as the meringue.
Ingredients for 6 persons (it is of course totally subjective)
6 eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar (yeswhite, even though balsamic is gorgeous, wouldn’t quite fit in)
1/2 tsp vanilla extract, or essence, or sugar
300ml thickened cream very cold
2 tbs icing sugar mixture, sifted
Your favorite topping: chocolate, red fruits, kiwis, pomegranate, passion fruits….
1. Preheat oven to 120°C. Line an oven tray with foil, mark a 24cm-diameter circle on it an spread a bit of melted butter (or a spray of canola oil if available) so that the meringue won't stick.
2. Use an electric mixer to whisk egg whites, slowly adding the sugar (a spoonful at a time) until soft peaks form. It should be thick and glossy and sugar dissolved, then add the cornflour, vinegar and vanilla and whisk until just combined. It is the cornflour and the vinegar that will help the meringue remaining soft.
3. Spoon meringue onto the foil, using the marked circle as a guide. Bake in oven for 1h15 or until pavlova is dry to the touch. Turn the oven off and leave the pavlova in the oven with the door ajar to cool completely. Ideally should look like this. When completely cold, transfer to serving plate or store in an airtight container untilrequired.
4.Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form.
5.Spoon creamonto the top of pavlova. Sprinkle with the chosen topping.
Keep it refrigerated until service time!
The texture is just incredible, I really, really liked it. I was surprised at first for I thought it would be a lot more crispier. But really YUMMY! From the inside looks like this