National Dishes of the World

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Pavlova
Photo: Hazel Fowler, Public domain, Wikimedia Commons

dessert vegetarian

Pavlova

A large meringue with a crisp shell and a soft, marshmallowy centre, topped with whipped cream and fresh fruit.

Eaten in: Australia, New Zealand

Prep
25 min
Cooking
1 h 20 min
Resting
2 h
Total
3 h 45 min
Servings
8

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About the dish

Pavlova is a large round meringue that is crisp outside and soft and slightly chewy within, thanks to a little vinegar and cornflour. It is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s, and both countries regard the dessert as their own. The meringue is crowned with whipped cream and fruit, most often passionfruit, strawberries and kiwifruit. It is the classic finish to Christmas lunch, which falls in midsummer in the southern hemisphere, as well as birthdays and family barbecues.

Main ingredients

  • egg whites
  • caster sugar
  • cornflour
  • vinegar
  • cream
  • passionfruit
  • strawberries
  • kiwifruit

More: Wikipedia (pl) Wikipedia (en)

Recipe

Pavlova

https://foodmap.ominuvo.com/dish/pavlova

Ingredients

8 servings

8 servings

Method

  1. Heat the oven to 150°C. Draw a 22 cm circle on baking paper and lay it on a tray, drawn side down.

  2. Whisk the egg whites to stiff peaks. Add the sugar a spoonful at a time, whisking until the meringue is thick, glossy and the sugar has dissolved.

  3. Gently fold in the cornflour, vinegar and vanilla.

  4. Spoon the meringue onto the paper within the circle, shaping a flat disc with slightly raised edges.

  5. Put it in the oven, immediately lower the heat to 120°C and bake for 80 minutes.

  6. Turn the oven off and leave the meringue inside with the door ajar until completely cold.

  7. Just before serving, whip the cream with the icing sugar, spread it over the meringue and top with sliced fruit and passionfruit pulp.

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