The Pavlova was named after the Russian ballet dancer Anna Pavlova. It is said to be first made for her during her tour of Australasia in 1926, either because of her love of meringue or because the light, airy dessert reminded one of her beautiful dancing. Despite the fact that all Australians grow up believing this is an Australian cake, there is some conjecture over its origin. Regardless, it is enjoyed regularly by Australians and New Zealanders, particularly over the summer months.
Ingredients
MERINGUE
6 egg whites
315g caster sugar
2 teaspoons white wine vinegar
1 teaspoon vanilla extract
TOPPING
300ml whipping cream
1 teaspoon vanilla extract
Strawberries or summer fruit of your choice, to serve
Icing sugar mixture, to dust
Directions
- Preheat oven to 150°C.
- Whisk the egg whites in a clean, dry bowl until soft peaks form. Add the vanilla and then gradually add caster sugar, whisking well until thick and glossy, and the sugar is dissolved.
- Add the vinegar and fold with a large metal spoon until just combined. Spoon the mixture onto a tray lined with a baking sheet, shaping the mixture into a 20cm disc. Place tray in oven and turn the temperature down to 120°C. Bake for 1.5 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Whisk the cream and vanilla in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with whipped cream, fruit and dust with icing sugar.
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