Pavlova is a meringue-based dessert that was created in honor of the Russian ballet dancer Anna Pavlova, after one of her tours to Australia and New Zealand in the 1920’s. This simple dessert is an important part of the Australian cuisine, and brings the elegance of Russian ballet to our down under Race Day!
This dessert is served all year round in Australia, and can be topped with any fruit you choose. We added fresh whipped cream and beautiful kiwi fruit and raspberries.
Let’s get started…
Don’t get impatient, beat well after each additional Tablespoon of sugar!
Quick tip – to help guide in the forming of the cakes, draw six 3-inch-diameter circles on the parchment at least 3 inches apart. You can use a pint glass as a stencil, flip it upside-down and trace around the rim. Also, to hold the parchment paper in place use a tiny bit of meringue to act as glue in the corners!
Use the back of a spoon to form the cakes, and create a nice smooth surface!
Make a bowl like indention. This creates a place for the yummy whipped cream and fruit to sit.
Nice golden hint, after they are baked. Be careful, they are fragile!
Pavlova with Kiwi and Raspberries
- 1 cup plus 2 tablespoons superfine granulated sugar
- 2 tablespoons cornstarch
- 4 large egg whites
- 1 teaspoon cider vinegar
- 1 teaspoon good quality vanilla
- 4 kiwi fruit
- 1 cup raspberriesDirections
1. Preheat oven to 300°. Line baking sheets with cooking parchment paper. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart. You can use a pint glass as a stencil, flip it upside-down and trace around the rim.
2. Mix 1/3 cup sugar with the cornstarch; set aside.
3. With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended.
4. Mound mixture evenly on circles. With the back of a large spoon, smooth out the edges of the mounds, and make a bowl-like indentation in the center of each mound.
5. Bake 60 minutes, or until golden and dry to touch. Turn off oven, and leave the door open, this will allow them to cool slowly, about 15 minutes. Remove from oven and cool completely on pan. With a wide spatula, carefully transfer each meringue to a plate.
6. While meringue is baking, make Whipped Cream. In electric mixer whip 2 cups whipping cream, 2 tablespoons granulated sugar, and 2 teaspoons vanilla. Whip until desired consistency, about 2 minutes.
7.Once meringue is completely cool, top with fresh whipped cream, kiwi fruit and raspberries.