Dessert Island Discs: Pavlova

8 Sep

Not mine - this pav was made by Aussie ubercook Donna Hay. Photo by Chris Court.

Time to up the sugar intake! If it’s a special occasion around here – particularly Christmas or someone’s birthday – then the dessert of choice is pavlova and whipped (chantilly) cream. My husband can eat one all by himself, and has been known to have leftovers for breakfast.

Pavlova is a meringue dessert native to New Zealand, named after the famous ballerina Anna Pavlova. The best kinds are crunchy on the outside and marshmallowy on the inside. Here is my favourite recipe:

4 egg whites (ensure they are at room temperature)

Beat with electric beaters until stiff white peaks.

Add one cup of caster (superfine) white sugar.

Beat until stiff (about 20 minutes).

Shortly before finished, add

1 teaspoon white vinegar

1 teaspoon vanilla essence

1 tablespoon cornflour.

Pour onto non-stick baking paper on an oven tray. Try to keep the circumference of the pavlova about 20cm, and build up as high as possible to make more marshmallow in the centre. I like to tease out the edges to make crunchy peaks.

Bake at 110degC for 45 minutes, then reduce heat to 60degC to cook a further 45 minutes. Leave in the warm oven overnight.

Shortly before serving, cover with whipped (chantilly) cream and fresh berries or chocolate chips/shavings.

Bon appetit!

Again, not mine - but it does look very yummy!


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2 Responses to “Dessert Island Discs: Pavlova”

  1. Audry Quinerly January 17, 2011 at 5:58 pm #

    Most what i read online is trash and copy paste but your blog is different. Keep it like this.

  2. Brian Ziada February 11, 2011 at 11:06 pm #

    great post! keep it on!

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Jennifer Keishin Armstrong

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