Australia and New Zealand are friendly neighbors the majority of the time, but that all changes when this particular dessert gets a mention. For more than a century, an argument has ensued over which country actually created the pavlova, which was named after Russian ballerina Anna Pavlova. Regardless of where it originates, this delightful dessert features meringue, cream, and fresh fruit, making it superb for summer. Here’s how to make it.
- 6 egg whites
- 1 ½ cups castor sugar
- 2 teaspoon corn starch
- 1 teaspoon white vinegar
- 1 ½ cups heavy whipping cream
- Fresh fruit of your choice
- Preheat the oven to 260 F. Line a baking sheet.
- Whisk the 6 egg whites until soft peaks start to form. Make sure to not get any trace of egg yolk in the egg whites or they will not whip.
- Once soft peaks have formed, add 1 tablespoon of sugar at a time to the egg whites while continuously whisking. It should take around 5 minutes to add all of the sugar. To test if it has totally dissolved, gently rub a little bit of the meringue mixture between your fingers. If it’s grainy, keep whisking.
- Continue beating. It is easiest if this is done with an electric mixer on high speed for around 3 minutes. You want the egg whites to be thick and glossy.
- Add corn flour, vinegar, and vanilla, and mix it through.
- Pour the meringue on to the lined baking sheet and form it into a circle using a spatula. Don’t worry if it doesn’t look perfect—jagged edges are a good thing here!
- Place the meringue into the oven for about 50 minutes. When the time is up, turn the oven off without opening the door and leave it to cool completely for at least 3 hours, or overnight if possible.
- When you are ready to serve the pavlova, whip the cream to soft peaks and place it in the center of the meringue.
- Top with berries, passion fruit pulp, or whichever fruit you prefer.