Australian Pavlova Recipe

Australian Pavlova Recipe

Who invented it … Aussie or Kiwi ?
We only care that it tastes good!

Australian Pavlova Recipe

Ingredients for Base

 as needed butter, melted
 dusting corn flour (cornstarch)
6 eggs, separated
280  grams (1¼ cups) sugar, caster (sugar, granulated)
½  teaspoon vanilla essence (vanilla extract)
2  teaspoons corn flour (cornstarch)
1  teaspoon white vinegar

Method for Base

1. Preheat your oven to 120°C ( 250°F ). Line an oven tray or flat pan with foil or baking paper (wax paper). Brush with melted butter and dust with cornflour. Shake off the excess.
2. Take a spoon and gently mark out a 23cm ( 9 inch) diameter circle in the dusted cornflour. This is the guide you will follow when you put the meringue on the pan. (see tip below)
3. Use an electric mixer to whip the egg whites in a clean dry bowl (see tip below) until soft peaks form.
4. Very slowly add sugar
(about 1 tablespoon at a time) beating well as you go.Continue until all the sugar is fully dissolved (see tip below) and the meringue is thick and glossy.
5. Now add vanilla, cornflour and vinegar to your meringue. Beat only until these new ingredients are mixed in thoroughly.
6. Spoon the meringue into the circle you marked on the foil lined pan. Using a small spatula, smooth the side and top of the Pavlova base and make little peaks around the top edge.
7. Bake for 1 to 1½ hours or until it feels dry to the touch.
8. Turn off the oven and leave the door ajar with the Pavlova base still inside to cool down slowly.
9. When the base is completely cold, move it to a serving plate. You can also store it in an airtight container to complete later as needed.

Ingredients for Top

300  ml (1¼ cups) whipping cream (heavy cream)
2  tablespoons icing sugar, sifted
1 lime, juiced
2 bananas, sliced thin on an angle
3 kiwi fruit, peeled, thinly sliced
2 star fruit, thinly sliced

Method for Top

1. Use an electric mixer to whip the cream and icing sugar in a medium bowl. Whip until it forms firm peaks.
2. Spoon the whipped cream on the top of the base.
3. Pour the lime juice into a glass or ceramic bowl and add the banana slides. Toss to coat and then drain.
4. Decorate the top of the base with the fruit.

Serves 6 to 10 depending on how big you cut the slices.

Leftover Pavlova can be stored in the refrigerator overnight, however, it can absorb moisture from the air causing it to lose its crunchy crispness. You can use this as an excuse to finish off that last piece sitting there!

We hope you enjoy our recipe!


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