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Saturday, July 9, 2011

Pavlova. To die for dessert!

I thought for dessert tonight (a rarity in this house as I don't usually eat dessert) I'd make a pavlova.

What the hell is a pavlova? I can hear you shouting now. Pavlova is a meringue that was invented in either Australia or New Zealand in the 20's or 30's. No one will ever know for sure. Here is yet another Wikipedia link, this time for pavlova: 

My Mum gave me this easy recipe, so I don't have to bother with pre-mixed stuff that costs too much.

4 egg whites, at room temperature
1 1/2 cups caster sugar (if you're in the US, normal sugar is is fine enough)
1/2 tsp vanilla
1 tsp vinegar
2 tsp cornflour (cornstarch in the US)
4 tbsp boiling water


Turn your oven on to 350F (180C)

Place all ingredients in your mixing bowl, adding boiling water last and beat on high speed until mix is very stiff. This will take 15 minutes or more.

 Spread onto parchment paper lining a flat baking tray - don't spread it out! Pile it up high, keeping diameter about 20-22cm. (9 inches)

Bake in the oven for 10 minutes.

Reduce heat to slow, 300F (150C) and bake for a further 45 minutes.

Turn oven off when done and allow to cool in the oven with the door ajar.

Don't worry about the cracking or the to caving in, it happens with the "free formed" pavlova. Some recipes tell you to cook it in a spring formed pan, but I don't have one and although Mum had a million of them, she never used why start now?

When it's completely cooled, decorate with whipped cream (And not that canned stuff either. Buy some heavy whipping cream and whip it yourself.) and fruit of your choice. Back in Australia we usually had banana and passionfruit, but since passionfruit is extremely difficult to get here in NE Ohio and the canned just doesn't do much for me, we had ours with banana, raspberries and blackberries.

So there you have it. One of Australia's most iconic desserts and it's super easy too.





  1. Matt, I feel I need to note that the Pav is a kiwi thing. Lol. No matter what you say!!