IT’S always a challenge when people ask me what a typical Australian dish is. I tell them: “It’s all the best dishes from each country around the world”. Our great country was built on diversity; people from across the globe have created the dynamic culture we have today. Many left their shores with very few personal possessions, but a large collection of recipes and cooking techniques to remind them of their homeland.
However, the perfect finale to any Australian feast has to be the Pavlova, despite the Kiwi’s laying a claim to be the inventor of this quintessentially Aussie dish. The abundance of tropical fruits like fresh mango, pawpaw, bananas and passion fruit are just a few of our prized delights.
Pavlova Recipe
Course: DessertCuisine: AustralianDifficulty: Medium6
servings30
minutes1
hour30
minutesA Meringue dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream.
Ingredients
4 egg whites
225 g castor sugar
1 tsp corn flour
1 fresh vanilla pod
½ lemon zested
250 ml of double cream
450 g fresh fruit of your choice
Directions
- Heat the oven to 180C fan-forced.
- Cover a baking tray with baking paper.
- Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Slowly add the caster sugar and whisk well.
- Once all the sugar is incorporated continue to whisk for 4 minutes.
- Next whisk in the corn flour and vinegar.
- Spoon the mixture into small mounds on the baking tray. Use a palette knife to form small rounds about 10cm in diameter.
- Place in the oven and turn the temperature down to 120 deg for 1.5 hours.
- Turn the oven off after 1.5 hours and leave until the oven and meringue is completely cold.
- Carefully remove the meringue and place on your serving dish. Don’t worry if they crack.
- Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon on the top of pavlova.
- Dice or slice your fruit and spoon on the top of the cream and dust with some icing sugar.
