The pavlova is an Aussie and NZ classic dessert, which is named in honour of the famous Russian ballerina Anna Pavlova, thus it should be presented in the image of curvy dancing figure.. (click here to learn more about interesting story that is, Anna Pavlova). Since we're on the topic of history, click here to learn more about the pavlova and it's origins..is it an Aussie or a Kiwi?...
This dish means so much for so many people, all unique and all just as meaningful as the next. Though the reason why I challenged myself with this classic is more of a humorous one, it has just as strong a meaning to me as the next aussie.
Being from Greek origins, pavlova was not a usual dessert that would be served on our table growing up or any parties we'd have. One day Sheila my old neighbour and dear friend came over for the usual new years bash we've always had at my folks house and brought along, what she introduced as 'just a Pav'.
This unveiling of the aussie pav was met with an odd silence from my mum & co. We were just about forced to taste this cake to be polite and much to our surprise...yum! My mum got the recipe off her and well here it is...
=======================================
Total pre-time: 1 1/2 hours (not including cooling)
Ingredients:
- 4 1/2 egg whites (about 160ml)
- 1 cup caster sugar
- 2 table spoons vanilla sugar
- 2 heaped table spoons of corn flour
- 3 table spoons of white vinegar
- 1 cup Bulla cream
- 6 passionfuit pulp (tined should work just as well, though fresh passionfruit are 2 eles down, why not!)
- 1 punnet stawberries, hulled & halved
- half a Cadbury Flake crushed (optional)
How towork the magic:
The Meringue -
1. set oven to 130°C.
2. place the egg whites in a bowl and whisk until stiff peaks form.
3. gradually add the caster sugar and vanilla sugar, whisking well until the mixture is stiff and nice'en glossy.
4. add the corn flour and vinegar and whisk until combined.
5. shape the mixture into a nice round shape keeping about a 10-13cm in height on a baking tray lined with non-stick baking paper.
6. reduce oven to 115°C and bake for 1hour 30minutes. When ready allow the meringue to cool in the oven completely.
The topping -
1. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit, strawberries and flake and serve immediately.
=======================================
HINT:
- When the meringue stiff and glossy it should have tripled in volume.
- It is important not to increase the oven temperature so the meringue puffs up as required and creates that fabulous crisp shell. If you you're in a hurry and want to turn up the heat to hurry the process, I'd suggest making Eton Mess using ready made meringue or simply choose another dessert.
- Store your pavlova, undressed, in an airtight container on the kitchen bench (at room temperature) and it'll be good to serve up for several days later.
This pavlova attempt came as a result of a work colleague challenging me to a pav-off. For argumnts sake it was declared a draw, but well done Zackary.
My pics:
This dish means so much for so many people, all unique and all just as meaningful as the next. Though the reason why I challenged myself with this classic is more of a humorous one, it has just as strong a meaning to me as the next aussie.
Being from Greek origins, pavlova was not a usual dessert that would be served on our table growing up or any parties we'd have. One day Sheila my old neighbour and dear friend came over for the usual new years bash we've always had at my folks house and brought along, what she introduced as 'just a Pav'.
This unveiling of the aussie pav was met with an odd silence from my mum & co. We were just about forced to taste this cake to be polite and much to our surprise...yum! My mum got the recipe off her and well here it is...
=======================================
Total pre-time: 1 1/2 hours (not including cooling)
Ingredients:
- 4 1/2 egg whites (about 160ml)
- 1 cup caster sugar
- 2 table spoons vanilla sugar
- 2 heaped table spoons of corn flour
- 3 table spoons of white vinegar
- 1 cup Bulla cream
- 6 passionfuit pulp (tined should work just as well, though fresh passionfruit are 2 eles down, why not!)
- 1 punnet stawberries, hulled & halved
- half a Cadbury Flake crushed (optional)
The Meringue -
1. set oven to 130°C.
2. place the egg whites in a bowl and whisk until stiff peaks form.
3. gradually add the caster sugar and vanilla sugar, whisking well until the mixture is stiff and nice'en glossy.
4. add the corn flour and vinegar and whisk until combined.
5. shape the mixture into a nice round shape keeping about a 10-13cm in height on a baking tray lined with non-stick baking paper.
6. reduce oven to 115°C and bake for 1hour 30minutes. When ready allow the meringue to cool in the oven completely.
The topping -
1. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit, strawberries and flake and serve immediately.
=======================================
HINT:
- When the meringue stiff and glossy it should have tripled in volume.
- It is important not to increase the oven temperature so the meringue puffs up as required and creates that fabulous crisp shell. If you you're in a hurry and want to turn up the heat to hurry the process, I'd suggest making Eton Mess using ready made meringue or simply choose another dessert.
- Store your pavlova, undressed, in an airtight container on the kitchen bench (at room temperature) and it'll be good to serve up for several days later.
This pavlova attempt came as a result of a work colleague challenging me to a pav-off. For argumnts sake it was declared a draw, but well done Zackary.
My pics:
Posts
Wow that looks delicious Noddy, Great work!
ReplyDeleteYou've inspired me to have a pavlova challenge within my workplace. I will let you know how i go in the 'pav-off'!
Tried it, loved it! :)
ReplyDelete