summer pavlova

Both the Aussie’s and Kiwi’s claim to own the pavlova – a simple dessert consisting of a meringue base, topped off with whipped cream and fresh fruit. They’ve been fighting over this title ever since the dish was named after Russian ballerina, Anna Pavlova, when she visited both countries back in the 1920’s.

In my opinion, it simply isn’t summer without a pav. Loaded up high with freshly whipped cream (my girls’ favourite) and topped with whatever fresh fruit you’ve got on hand – it just screams the silly season! My favourite topping is passionfruit and strawberries, but mango is delicious too. Or pile it up high with blueberries, cherries and raspberries and if you’re really going all out – shave some chocolate over the top.

And this is such an easy and delicious recipe. Tried and tested – it’s stamped on my mother-in-laws pavlova plate and never seems to disappoint. Lovely and crunchy on the outside and nice and soft and goo-ey on the inside, it’s the perfect dessert to throw together for a dinner round the pool with family and friends.

I’ve never met anyone that doesn’t love a bit of pav, but I’ve talked to heaps of people that have never had a go at making it. Make today that day. Using very minimal ingredients, it’s an impressive dessert to take along to a barbie and you’ll be proud of yourself for mastering it. Make it your ‘thing’ this Christmas.

New Zealand/Australia, to me it doesn’t matter who thinks the pavlova is theirs. As long as it graces many a dining table during the month of December, I’ll be happy.

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summer pavlova

4 x egg whites
A pinch of salt
225 grams of castor sugar
1 x teaspoon of white vinegar
1/2 a teaspoon of vanilla extract
1 x level dessertspoon of corn flour
Whipped cream, for spreading on top
Fresh fruit, for decorating

  • Preheat the oven to 200℃.
  • In the bowl of an electric mixer, whisk the egg whites and pinch of salt together on high speed for 5 minutes.
  • Start gradually adding the sugar until it’s all incorporated.
  • Add the vinegar and vanilla and continue to mix until the egg whites are nice and stiff. (You should be able to turn the bowl upside down over your head without the mixture falling out).
  • Remove the bowl from the stand mixer and sift in the cornflour, carefully folding it through.
  • If using a pavlova plate, using your hands, wet the plate before piling the mixture on top in a messy circle. (If you don’t own a pavlova plate, simply add a piece of baking paper to a large baking tray instead).
  • Now turn the oven down to 120℃ and cook the pavlova for 1 1/2 hours.
  • Once cooled, and just before serving, spoon the whipped cream on top and pile high with the fresh fruit of your choice.

To make the whipped cream – Using a hand mixer – beat together 300ml of thickened cream, with a teaspoon of icing sugar and dash of vanilla extract. Beat until it’s nicely whipped and holds together well.

Lo’s tips

  • My favourite pavlova toppings are freshly whipped cream with fresh passionfruit and strawberries.
  • The pav pictured is topped with some fresh mango and some of my Dad’sΒ famous fruit salad.

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If you make this pav, please leave your comments below. xx

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