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Home Recipes

Pavlova passion

CHRIS’S KITCHEN | Introduce your English friends to a classic Australian dessert with chef, Chris Arkadieff’s perfect pavlova recipe.

Chris Arkadieff by Chris Arkadieff
11-06-2020 19:52
in Recipes
Delicious Pavlova

Delicious Pavlova Image by Aline Ponce from Pixabay

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IT’S always a challenge when people ask me what a typical Australian dish is. I tell them: “It’s all the best dishes from each country around the world”. Our great country was built on diversity; people from across the globe have created the dynamic culture we have today. Many left their shores with very few personal possessions, but a large collection of recipes and cooking techniques to remind them of their homeland.

However, the perfect finale to any Australian feast has to be the Pavlova, despite the Kiwi’s laying a claim to be the inventor of this quintessentially Aussie dish. The abundance of tropical fruits like fresh mango, pawpaw, bananas and passion fruit are just a few of our prized delights.

Pavlova Recipe
Print

Pavlova Recipe

5 from 2 votes
Recipe by Chris Arkadieff Course: DessertCuisine: AustralianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes

A Meringue dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream.

Ingredients

  • 4 egg whites

  • 225 g castor sugar

  • 1 tsp corn flour

  • 1 fresh vanilla pod

  • ½ lemon zested

  • 250 ml of double cream

  • 450 g fresh fruit of your choice

Directions

  • Heat the oven to 180C fan-forced.
  • Cover a baking tray with baking paper.
  • Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Slowly add the caster sugar and whisk well.
  • Once all the sugar is incorporated continue to whisk for 4 minutes.
  • Next whisk in the corn flour and vinegar.
  • Spoon the mixture into small mounds on the baking tray. Use a palette knife to form small rounds about 10cm in diameter.
  • Place in the oven and turn the temperature down to 120 deg for 1.5 hours.
  • Turn the oven off after 1.5 hours and leave until the oven and meringue is completely cold.
  • Carefully remove the meringue and place on your serving dish. Don’t worry if they crack.
  • Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon on the top of pavlova.
  • Dice or slice your fruit and spoon on the top of the cream and dust with some icing sugar.
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