Pavlova is a light and fluffy dessert that originated in New Zealand. It is named after Anna Pavlova, a Russian ballerina who visited New Zealand and Australia in the 1920s.
Brief History and Origin
The origin of pavlova is highly disputed between New Zealand and Australia. While some argue that a chef created it in Wellington during Anna Pavlova’s tour of New Zealand and Australia in 1926, others believe a chef first made it at an Australian hotel in 1935. Regardless of its origin, pavlova has become a popular dessert worldwide.
Pavlova – The Recipe
- Preparation Time: 25 mins
- Cooking Time: 55 mins
- Total time: 1 hr 20 mins
- Servings: 4
Ingredients
- 6 egg whites
- 3 tsp. cornflour
- 315g white sugar
- 2 tsp. white vinegar
- 375ml thickened cream
- 1 tsp. vanilla extract
- 2 mangoes, peeled & cut into thin wedges
- 4 passionfruit, halved
- 1 banana, peeled & thinly sliced
Instructions
- Prepare oven and preheat to 150 degrees C. Also, prepare a baking tray by lining it with baking paper. Draw a 20cm diameter circle on the paper and turn the ink side down.
- In a bowl, add egg whites, whisk using an electric mixer until stiff peaks appear, slowly add sugar and keep whisking until all the sugar dissolves and the mixture becomes shiny and thick.
- Then add vinegar, corn flour and vanilla, and beat until everything combines. Transfer the mixture onto the prepared baking dish using a spoon within the drawn circle and make furrows.
- Place in the oven and bake for 10 minutes. Then reduce temperature to 110 degrees C and bake for another 60 minutes or until meringue is dry and crisp. Turn off the oven and leave the meringue inside until cool completely.
- In a bowl, add cream and beat using a balloon whisk until stiff peaks appear; spread it over the top of the pavlova. Place banana and mango on top, drizzle with passionfruit pulp and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Mint Matcha Pomegranate Pavlova: The mint matcha pomegranate pavlova is crispy and creamy, and the marshmallowy freshness from the mint. Indeed, it is perfect for a holiday dessert.
- Strawberry pavlova: The strawberry pavlova has delicious vanilla meringue with fresh strawberries. It is crunchy, chewy, fresh and a little tart, and the creaminess from the whipped cream on the top is divine.
- Tiramisu Pavlova: The Tiramisu-inspired pavlova has all the elements and flavours of traditional Tiramisu. It has meringue filled with Mascarpone cheese and dark chocolate, and with the coffee syrup on top, it is deliciously addictive.
- Chocolate Pavlova with Chocolate Mousse: This Pavlova dish is a fancier version with different levels of chocolate delicacies. The dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top, is too good.
- Black Forest Pavlova: This Black Forest Pavlova combines chocolate pavlova with softly whipped cream and delicious cherries on top. This recipe cleverly made that pavlova into a spectacular layered pavlova cake.
