Traditional Australian Pavlov Recipe

Australian Pavlov Recipe

G'day mate! This pavlova recipe has been passed down through our family for generations. We always make it for special occasions, particularly around Christmas when the summer fruit is at its best. The key is achieving that ideal contrast between the crispy outside and marshmallow centre.

Ingredients

For meringue base:

• 6 egg whites (room temperature)
• 1½ cups caster sugar (superfine sugar)
• 1 heaped teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the topping:

• 2 cups thickened cream (heavy cream)
• 2 tablespoons caster sugar
• 1 teaspoon vanilla extract
• Fresh summer fruit (my preferred fruits are sliced strawberries, kiwi, banana, and passionfruit)
• A dusting of icing sugar

Procedure

1. Preheat your oven to 150°C (300°F). Prepare a baking tray with parchment paper and mark a 9-inch circle on it as a guideline. Cut out a 9-inch circle from the prepared parchment paper.

2. In a super dry, grease-free bowl (any greasiness and you're finished!), beat the egg whites to soft peaks. My nan told me that you would be able to stand the bowl on its head and nothing would come out.

3. Add the sugar gradually, around a tablespoon at a time, while still beating. Be patient here - continue beating until the mixture shines and is firm, and the sugar has dissolved. If you rub a little between your fingertips, it should not feel gritty.

4. Gently fold the cornstarch, vinegar, and vanilla extract together with a metal spoon. Don't overbeat or you'll lose all of that precious air!

5. Spoon the mixture onto your ready tray, working by the circle as a guide. Make it into a round nest with the edges slightly higher and a shallow depression in the center.

6. Place it in the oven and immediately turn down the heat to 100°C. Cook for 1 hour and 30 minutes. The taste should be crispy and pale with a faint golden color.

7. Turn the oven off and leave the pavlova inside with the door slightly open until completely cool. This prevents it from cracking.

8. Just before serving, whip the cream with the sugar and vanilla until it holds its shape but is not too stiff.

9. Place the pavlova carefully onto a serving plate, top with dollops of cream, and add your fresh fruit in a beautiful pattern. Finish by lightly powdering the pavlova with icing sugar.

The great thing about pavlova is that it's supposed to look a little rustic. Cracks and all, it's all about the taste - crispy, chewy, creamy, and fresh all in one incredible bite.

Pavlova's Health Benefits

While pavlova is certainly a dessert and not a health food, there are a few nutritional advantages to be had when it is consumed in moderation:

Egg Whites

• Excellent source of protein with all the essential amino acids
• Essentially fat-free compared to whole eggs
• Provides riboflavin (B2) and potassium
• Lower in calories than most other dessert foundations

Fresh Fruits

• High in vitamins, especially vitamin C from the berries and kiwi
• Rich in dietary fiber
• Natural free radicals that fight off other free radicals
• Natural sweetness that offsets the sugary meringue

Balanced Indulgence

• Higher protein content compared to most other desserts due to the egg whites
• Less fat content than cream-based or butter desserts
• The fruit topping contributes nutrients not present in most sweets
• Portion control is inherent when served at parties

Mindful Considerations

• Rich in sugar (from the meringue and occasionally the cream topping)
• Unsuitable for people with egg allergies
• Excellent as an occasional treat, but not to be eaten routinely
• It can be prepared with less sugar for a relatively healthier version

Keep in mind that food is not only about nutrition - there's also the pleasure of sharing traditional food with loved ones, which sustains us in other ways. The psychological rewards from indulging in a special treat like pavlova during celebrations must not be ignored!