You may be shocked to learn that this fun and whimsical dessert is actually named after the Russian ballerina Anna Pavlova. Anna was a superstar when she toured both New Zealand and Australia in the 1920s. There are rumours of a chef in Wellington having created the dessert after she visited on her only tour there in 1926.
The Pavlova remains a familiar favourite to this day and we certainly know why!
What is the difference between Pavlova and a Meringue?
Both consist of egg white desserts, and are made quite similarly. The key difference is that a meringue is crispy and dry throughout, whereas the pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.
What is your favourite topping?
Pavlovas are so delicious and accommodating that you can really dress it up or down as you see fit! This recipe focuses on adding plenty of strawberries which are a feast on the eyes and taste buds. However, you don’t need to add strawberries if that’s not your thing. This dessert can be as exceptionally great with a variety of fruit such as: blueberries, mulberries, raspberries, passionfruit pulp or even kiwi and mango. The real question is what is your flavour preference?
Pavlova
Course: Recipes4
servings30
minutes40
minutesThere is something special about a pavlova and accompanied by the fresh fruit it does not only taste great it also looks like a piece of art!
Ingredients
- For the meringue
4 egg whites
250 g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
- For the topping
500 g strawberries, hulled and halved
200 g redcurrants, stalks removed
3 tbsp icing sugar
350 ml double cream
Directions
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
If you’re loving this recipe, why not try some of our other classic dishes that we’re certain you’ll love just as much (if not more).
