Pavlova Recipe

If you've never eaten a pavlova before, you're in for a real treat.

Smothered in lashings of cream and topped with fresh fruit it's decadently divine!

Affectionately known as the pav, there has always been a bit of good-natured rivalry between the Australian's and the New Zealander's as to who can rightfully claim the pavlova as their own.

Pavlova is the national dessert in New Zealand and one of my personal favorites, but just where did the pavlova recipe originate?

Pavlova History

In 1926 the famous Russian prima ballerina, Anna Pavlova, visited New Zealand. It was on this visit that a hotel chef from Wellington (New Zealand's capital city) was said to have invented this melt-in-the-mouth dessert, which was inspired by her magnificent tutu.

The meringue case of the pavlova formed the basic shape of her tutu and the netting on the skirt of the tutu was represented by the whipped cream.

The clever chef used slices of kiwifruit (which were called Chinese gooseberries back then) to represent the green roses which were a main feature of her gorgeous tutu.

Fast forward to the year 2010 and another notable New Zealand chef created an enormous pavlova for charity to help raise money for kids with cancer.

It took the chef and an army of helpers about 100 hours to prepare the giant pavlova recipe, which used 10,000 eggs, 1325lbs (600 kilograms) of sugar and 317 quarts (300 liters) of cream.

The finished masterpiece measured an extraordinary 55-yards-square (50-meter-square), and this outstanding pavlova served 10,000 lucky recipients!

How To Create The Perfect Pavlova

Follow these top tips for a fantastic result.

• Use eggs at room temperature and be extra specially careful not to get any egg yolk in your mixture.

• Ensure that your utensils and bowl are free from any grease or bits of egg shell.

• Add your other ingredients such as the sugar and cornstarch to the egg whites gradually.

• Keep beating until all the sugar granules have dissolved.

• Don't be tempted to open the oven door until your pavlova is completely cooked.

• Leave your pavlova in the oven with the door slightly open to cool down, overnight is good if you have enough time.

• Decorate your pavlova as close to the serving time as possible.

Pavlova Recipe
4 large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract

Fresh fruit and whipped cream for the topping.

1. Preheat oven to 275F (140C) and line a baking tray with baking paper. Place your oven rack in the middle of the oven.

2. Using an electric beater on medium speed beat the egg whites to a soft foam.

3. Add the sugar gradually and beat until the mixture forms glossy stiff peaks. Taste a small amount of the mixture to make sure all the sugar has dissolved (you shouldn't be able to detect any granules.)

4. Sprinkle the cornstarch and vinegar on the meringue and then fold in gently using a plastic spatula. Add the vanilla and gently fold the mixture again.

5. Place your mixture on to the prepared tray, shaping into a 7 inch circle, drawing the mixture up so it's slightly higher on the sides and smooth the top with a spatula.

6. Bake for about 1 hour and 15 minutes.

7. Turn off the oven, open the door slightly and allow the pavlova to cool in the oven.

8. When completely cold, decorate with lashings of whipped cream and chopped fresh fruit. We use strawberries, kiwi fruit and drizzle with passionfruit pulp. Divine!

This delicious pavlova recipe makes enough for 6-8 servings.

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