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Australian Pavlova

Australian Pavlova

This recipe outlines the creation of a classic Australian Pavlova: a light, crisp meringue shell topped with luscious vanilla-infused whipped cream and an assortment of fresh, vibrant berries and kiwi. It's a delicate yet impressive dessert, perfect for any occasion, offering a delightful contrast of textures and flavors.
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Total Time 1 hour 20 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 2586.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 egg whites
  • 1 1/2 c super-fine sugar caster sugar
  • 1/8 tsp cream of tarter
  • 1 1/4 c heavy cream whipping cream
  • 1 Tbsp powdered sugar icing sugar
  • 1 tsp vanilla
  • 1 1/4 c sliced strawberries about 1/2 pound
  • 2 medium kiwi peeled and sliced
  • 1 1/2 c blueberries about 1/2 pound

Equipment

  • 1 Electric Stand Mixer Or a powerful hand mixer, essential for whipping egg whites.
  • 2 Large Mixing Bowls Preferably metal or glass, impeccably clean and fat-free.
  • 1 Baking Sheet
  • 1 Parchment Paper Non-stick, for forming and baking the meringue.
  • 1 Rubber Spatula For folding and spreading the meringue.

Method
 

  1. Preheat your oven to a low temperature, around 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-9 inch circle as a guide for your meringue base.
  2. Carefully separate the egg whites into a scrupulously clean, large mixing bowl, ensuring no trace of yolk. Let them come to room temperature for optimal volume.
  3. Using an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
  4. Gradually add the super-fine sugar, one tablespoon at a time, beating on high speed until the meringue is stiff, glossy, and the sugar has completely dissolved.
  5. Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Create a nest shape with a slightly sunken center and higher sides.
  6. Bake for 1 hour to 1 hour 15 minutes, or until the meringue is crisp on the outside but still soft and marshmallowy inside. Turn off the oven and let the pavlova cool completely inside with the door ajar.
  7. While the pavlova cools, prepare the topping: In a separate cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Do not over-whip.
  8. Wash, slice, and prepare the strawberries and kiwi, ensuring all fruits are dry.
  9. Once the meringue is completely cool, carefully transfer it to a serving plate.
  10. Just before serving, spoon the whipped cream into the center of the pavlova and arrange the fresh sliced strawberries, kiwi, and blueberries decoratively on top.

Notes

For a perfect Pavlova, ensure your egg whites are at room temperature and your mixing bowl and whisk are absolutely spotless and fat-free; even a tiny speck of yolk can prevent the meringue from whipping properly. The cream of tartar is crucial for stabilization, yielding a strong, stable meringue. Add sugar slowly for a glossy, stable structure. Bake low and slow, then allow to cool completely in the turned-off oven to prevent cracking and maintain its delicate texture. For the cream, whip just until medium-stiff peaks form to keep it light; over-whipping will make it grainy. Enhance the flavor with a dash of white vinegar or cornstarch in the meringue for extra crispness, and a hint of citrus zest with the berries for brightness. Serve immediately after assembly for the best texture.