Pavlova is a meringue-based dessert that is very popular in Australian and always served at our family celebrations. The dessert was named in honor of the great Russian ballerina, Anna Pavlova, and both New Zealand and Australia claim to have created the dish. My recipe is for a meringue type pavlova – crunchy all the way around and the perfect base for cream and berries. There’s also marshmallow pavlovas that are crispy on the outside and soft and chewy in the middle. Both are equally delicious!
Natasha, Web Master
Makes 1 large pavlova or 15 smaller shells
2 egg whites
½ tsp vanilla
1 ½ cups caster sugar
1 tsp vinegar
1 tsp cornflour
4 tbsp boiling water
- Place all ingredients in a large mixing bowl and beat until mixture is very stiff.
- Spread on a tray lined with baking paper.
- For a large pavlova: bake in a moderate oven (180⁰C) for 10 minutes. Reduce heat to slow (160⁰C) and bake for a further 45 minutes.
- For a small pavlova: bake in a moderate oven (180⁰C) for 10 minutes. Reduce heat to slow (160⁰C) and bake for a further 35 minutes.
- Cool in oven.