It's not Christmas in Australia unless there's a pavlova (or pav as its affectionately been nicknamed) brought to the table with its crispy meringue on proud display, topped with the oh so important thick layer of cream and garnished with all of the summer's glorious fruit… I will take one right now, thank you very much! Some things go hand in hand and in our fine country, it seems that our warm Australian seasons and pavlova are the ultimate match. Loved by all and cherished for its tradition, nostalgia and never failing deliciousness it's fair to say that nothing beats a perfect pavlova at any time of the year really, not only on Christmas! We would love nothing more than to share with you our treasured Pavlova recipe in the hope that it brings as many smiles to your day as it will to ours… Second helpings and taste tests are mandatory in case you were wondering!
225ML EGGWHITES (APPROXIMATELY 6 X 60G EGGS)
1½ CUPS (330G)
CASTER (SUPERFINE) SUGAR
1½ TEASPOONS WHITE VINEGAR
1½ CUPS (375ML) SINGLE (POURING) CREAM
1 CUP (125G) SUMMER BERRIES OF YOUR CHOICE, STRAWBERRIES, BLUEBERRIES, RASPBERRIES, LOGANBERRIES OR BLACKBERRIES
1⅔ CUPS (250G) WHITE/RED CHERRIES, STEMS INTACT
ICING (CONFECTIONER’S) SUGAR, FOR DUSTING
EDIBLE FLOWERS TO DECORATE
FOR THE STRAWBERRY JAM
2 CUPS CHOPPED STRAWBERRIES
1/4 CUP CASTER SUGAR
1 Preheat the oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
2 Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy.
3 Add the vinegar and whisk for 4 minutes or until glossy and combined.
4 Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until dry and crisp to the touch.
5 Turn the oven off and allow the pavlova to cool completely in the oven. Place the cream in a bowl and whisk until soft peaks form.
6 Make the strawberry jam while waiting for the meringue to cool. Process the chopped strawberries with the sugar. Place a saucepan and cook, over medium heat, for 10 minutes. Strain and transfer to an airtight container. Refrigerate until ready to use.
7 Place the pavlova on a cake stand or plate and top with the cream, drizzle over the strawberry jam, raspberries, strawberries, blueberries and cherries. Dust with icing sugar and garnish with flowers to serve.
And as if this delicious recipe wasn't just enough yet, we have another great spin on the Australian dessert favourite for you...
Banoffee Pavlova Recipe
3 EGG WHITES
155 G (3/4 CUP, FIRMLY PACKED) BROWN SUGAR
300ML CARTON DOUBLE CREAM
3 BANANAS, THINLY SLICED
2 TABLESPOONS CHOPPED ROASTED UNSALTED PEANUTS
ICING SUGAR, TO DUST
SALTED CARAMEL SAUCE
140G (2/3 CUP) CASTER SUGAR
50G UNSALTED BUTTER, CHOPPED
185ML (3/4 CUP) THICKENED CREAM
1 TEASPOON SEA SALT FLAKES
Image via Taste.
1 Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Draw six 10cm discs on paper and turn the paper ink-side down.
Use an electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the mixture among the discs. Use the back of a spoon to make an indent in the centre of each meringue. Bake for 1 1/4 hours or until crisp and dry. Turn off oven. Leave the meringues in oven, with the door ajar, to cool completely.
To make the salted caramel sauce, heat a non-stick frying pan over medium heat. Add the sugar and cook, stirring, for 3 minutes or until sugar dissolves and is dark golden. Add the butter, cream and salt. Reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until smooth. Set aside to cool slightly.
4 Divide the meringues among serving plates. Top with double cream, banana and salted caramel sauce and sprinkle with the peanuts. Dust with icing sugar.