50+ Friends Club Cookbook
International Dishes

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Pavlova


An Australian Recipe

From the Kitchen of:  Myrna Apperly

The pavlova was named after the Russian ballerina Anna Pavlova. A chef in Perth supposedly made up the recipe in honor of her visit to Australia in the early 20th century. It's as light as a feather just as she was.

  • Chill mixing bowl and beaters in the freezer for a short time before hand - seems to help with the extended beating time. It is also important that the bowl and beaters are completely dry before you begin.
  • Preheat the oven to 225 degrees.
  • Cover a baking tray with brown paper (or cooking paper), trace a circle 8 inches in diameter in the center and grease it lightly. Using the paper circle as a base/guide spread with all the meringue mixture piling it up. It should be about 2 inches high and mounded slightly higher 'round the edge. Or you can use an 8 inch springform pan, dusted with 1/2 tsp. cornflour but the Pavlova will take longer to dry out.
  • Method: Beat the egg whites in a large bowl (preferably glass, copper or stainless steel) until they form stiff peaks. Add the sugar one tablespoon at a time, beating very well between each spoonful. When all the sugar is used, the mixture should be very shiny and stand up in very stiff peaks. This does take quite a few minutes. Using a cold metal knife or spatula, carefully fold in the vinegar and corn flour.
  • Bake for about 1 1/2 - 2 hours until firm on the outside but without allowing the pavlova to color. When done, leave the oven door ajar and let the pavlova base cool in the oven. When cool, remove from the paper and tray, and put onto serving plate.
  • Just before serving, spread with the whipped cream and arrange the fruit on top. And don't forget some passionfruit! Serve sliced in wedges like a cake, it can sometimes crumble a little so decorate each serve with a little extra cream and fruit - my kids always have it with ice cream - but most 'normal' people find that excessive!!!
  • The Pavlova/meringue base can be kept in an airtight container for about a week.