Named for Russian ballerina Anna Pavlova, following her visit to the South Pacific in the 1920s, this signature “Down Under” dessert is—like the dancer herself, of whom it was said “She does not dance; she soars as though on wings”— delicate and ethereal. Aussies and Kiwis both claim to have invented the “pav,” as it’s colloquially known—although (sorry, Australia) the earliest evidence points to New Zealand. Unlike a typical meringue, the inside of a pavlova is soft, almost like a marshmallow. You can top it with any fruit you like, though we prefer to give a nod to New Zealand by using their beloved kiwi fruit.
Ingredients:
4 egg whites
1 cup superfine (castor) sugar
1 tsp. white vinegar
1 tsp. vanilla extract
1 tsp. lemon juice
2 tsp. cornstarch
1 pint heavy cream, whipped
6 kiwis, peeled and sliced (or the fruit of your choice)
Preparation:
- Preheat oven to 300˚ F. On a square of parchment paper, draw a 9-inch circle and place it on the center of a baking pan. Lightly butter the paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add the sugar, 1 tsp at a time, beating well after each addition. Beat just until thick and glossy— over-beaten egg whites lose volume and deflate when folded with other ingredients.
- Gently fold in vinegar, vanilla, lemon juice, and cornstarch.
- Spoon mixture onto the parchment circle. Working from the center, spread mixture toward the outside edge, building the edge up higher than the center and leaving a slight hollow.
- Bake for 1 hour or until the outside is a very pale cream color. Cool completely on a wire rack.
- Remove the parchment paper, and place the meringue shell on a plate. Fill the center with whipped cream and top with fruit slices.
Servings: 6-8
Delight in the delicate texture of this signature “Down Under” dessert on our Australia, New Zealand & Fiji vacation.