P for

Pavlova

The thing to know about a 'Pav' is that it is the national dessert of two nations, Australia and New Zealand.

There have been many (friendly?) discussions regarding the origin of the humble Pav, there has been much research without a clear indication of who really did create the first one.  But the winner of the argument clearly, is those who get to eat one.

The Pavlova was created and named in honour of the Russian Ballet dancer, Anna Pavlova, while she was on tour of Australia and New Zealand in the 1920’s.

From that humble beginning the Pav has become the most eaten sweet treat at celebrations and holidays in both countries.

The Pav consists of a meringue base, topped with whipped cream and fresh seasonal fruit. The most popular version is topped with strawberries, kiwi fruit and passionfruit but really any fresh fruit is acceptable and is just a matter of preference.

I can honestly say that I can count on one hand the amount of family get togethers I have been to where a Pav was not on the menu, it is almost sacrosanct that a Pav be present.  Some people buy the base and fill it, some cook one from scratch. Both are nice but home-made is fabulous.

Here is a recipe if you would like to try it, any fresh fruit can be used even citrus. The more colour the more amazing it looks (and tastes).

6 (59g) eggs, separated
1 1/4 cups (270g) caster sugar  (powdered sugar)
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted

 Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova then top with fresh fruit.