Traditional Australian Pavlova
Born and raised in Australia, living in the USA, there are many times where I find myself missing home. When I get that inevitable pang of homesickness and have some spare time, I whip up one of my favourite traditional Australian meringue desserts, Pavlova. Gooey in the middle but crunchy on the outside, I have the fondest memories of my grandmother and mother baking these for every special occasion.
It’s no secret that I have a sweet tooth. I know better than anyone it can be hard to stay in dancing shape without denying yourself some of the tastiest treats in life. But that’s no life to live! My philosophy is simple: portion control. The Pavlova recipe below, intended for 6, can be cut into thinner slices to feed more friends! Don’t forget, you can also freeze any extra Pavlova for another occasion. My last tip for portioning like a pro is to slow down and enjoy the delicious traditional melody of Australian flavors.
Dessert can disappear all too quickly if you don’t slow down to appreciate it.
- 4 large egg whites (½ cup)
- 1 cup superfine sugar
- 2 tbsp. cornstarch, sifted
- 2 tsp. white vinegar
- Sweetened whipped cream
- Fresh fruit – I like Strawberries, Kiwi and Raspberries
- Preheat oven to 300 degrees. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place, pencil side down, on a baking sheet.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 min.). Add cornstarch and vinegar, beating just until blended.
- Spoon meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.
- Reduce oven to 250 degrees. Bake meringue 1 hr. and 20 min. or until meringue is firm and pale brown. Turn oven off and allow pavlova to cool completely in oven at least 4 hours.
- Top pavlova with whipped cream and fresh fruit just before serving.