Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Pavlova

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. Pavlova is traditionally decorated with fresh fruit and whipped cream, and is especially popular in Australia and New Zealand. Factory-made pavlovas can be purchased at supermarkets in those countries and decorated as desired. Leftover pavlova can be stored in the fridge overnight, but will absorb mois

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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)
  • Heavy cream
  • Powdered sugar to taste
  • Cut fruit and/or berries

Method

  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. Spread the mixture onto a baking sheet lined with parchment paper.
  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. Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue.
  5. Arrange the fruit on top of the whipped cream layer. Serve immediately.