Classic Australian Pavlova Recipe

2023-07-12

By Australian Classics

Australian Cuisine

Dessert

Learn how to make the Australian classic dessert, get creative in the kitchen with this tasty Pavlova recipe! 

Anna Pavlova and Her Iconic Dessert

This crispy meringue-based dessert that is named after the Russian ballerina Anna Pavlova is topped with whipped cream and a variety of fresh fruits. The dessert was inspired by Anna Pavlova's visit to both Australia and New Zealand in the 1920s, and it was named after her as a tribute to her ballet performances. 

A Brief Description of Pavlova

Pavlova is made by beating egg whites and sugar together until they form stiff peaks. The mixture is then baked in an oven at a low temperature, until it becomes crispy on the outside and soft and marshmallowy on the inside. The dessert is typically served with whipped cream and fresh fruit, such as strawberries, kiwis, or passionfruit.

Wine Pairing

 Sparkling wine from Tasmania is a great compliment to the light, airy texture of the pavlova. A Riesling from Clare Valley is also a good choice, as its acidity can help to balance the sweetness of the dessert.

Pitfalls on Pavlova

 Beating the egg whites: The first step to making a successful Pavlova is to beat the egg whites until stiff peaks form. Any leftover fat in the bowl can prevent the whites from puffing up, so make sure to use a clean and dry bowl and beaters.

 Sugar incorporation: Gradually add sugar to the egg whites while continuously beating. Adding the sugar too quickly or all at once can cause the mixture to deflate or collapse.

 Cornstarch and vinegar: Adding a small amount of cornstarch and vinegar to the mixture helps to stabilize the egg whites resulting in a crispy outer shell. Ensure that the cornstarch is thoroughly mixed in to avoid any lumps.

 Baking temperature and time: Baking Pavlova at a high temperature (around 300°F) initially and then reducing to a lower temperature (around 200°F) will help it to cook through without browning or cracking. Avoid over-baking, as this can also result in cracking, sift through our piece of content Top Picks for Precision Cooking.

 Cooling and storage: After baking, it's important to let the Pavlova cool completely in the oven with the door slightly ajar to prevent cracking. Store it in an airtight container in a cool, dry place or in the fridge if it's very humid.

Ingredients

• 4 egg whites, at room temperature

• 1 cup superfine sugar

• 1 tsp white vinegar

• 1 tsp cornstarch

• 1 tsp vanilla extract

• 1 cup heavy cream

• Assorted fresh fruits (kiwi, strawberries, passion fruit, etc.)

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.

3. Add the sugar gradually, beating well after each addition, until the mixture is stiff and glossy.

4. Fold in the vinegar, cornstarch, and vanilla extract.

5. Spoon the mixture onto a baking sheet lined with parchment paper, forming a 9-inch circle.

6. Use a spoon to create a well in the center, leaving a 1-inch border around the edge.

7. Bake for 1-1/2 hours, or until the outside is crisp and the inside is still soft.

8. Allow the pavlova to cool completely before removing it from the baking sheet.

9. In a separate bowl, whip the heavy cream until stiff peaks form.

10. Spoon the whipped cream into the well in the pavlova.

11. Top with assorted fresh fruits, and serve immediately.

Preparation Time 30 min

Cook Time 1h30 min

Total time 2h

Nutrition Facts

Calories: 214

Fat: 9 g

Saturated Fat: 5 g

Carbohydrates: 32 g

Fiber: 0 g

Sugar: 31 g

Protein: 2 g

Regional Ingredients Variations of Pavlova

Queensland Pavlova: Known as the "Tropical Pavlova", this variation features a crispy meringue base, topped with fresh tropical fruits such as mango, passionfruit, and pineapple.

Western Australian Pavlova: This variation is called the "Salted Caramel Pavlova" and includes a layer of salted caramel sauce, topped with whipped cream and toasted macadamia nuts.

New South Wales Pavlova: The traditional version of Pavlova is said to have originated in this region, where it is often topped with a mix of fresh berries and pistachio whipped cream known as "Pistachio Pavlova".

Northern Territory Pavlova: Here, the meringue base may be flavored with coconut or lime zest, and the topping may include a mix of tropical fruits such as papaya and mango "Coconut Pavlova Topped with Mango".

South Australian Pavlova: Known as the "Chocolate Pavlova", this version includes a cocoa-infused meringue base, topped with a layer of chocolate ganache, whipped cream, and chocolate shavings.

Victoria Pavlova: This version includes a mix of preserved and fresh fruits such as poached pears, figs, and raspberries, and is often served with a side of vanilla cream known as "Raspberry Poached Pear Pavlova".

Tasmanian Pavlova: A hearty variation that features a base made with Tasmanian honey, topped with a layer of whipped cream and fresh Tasmanian berries such as blackberries or blueberries known as "Berry Pavlova".

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