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Australian·Australia·Desserts
Pavlova with Summer Berries
Crisp meringue shell, marshmallow center, whipped cream, ripe berries.
95 min total (prep 20 · cook 75)· Serves 8· Intermediate·New
Named after the Russian ballerina Anna Pavlova during her 1920s tour of Australia and New Zealand, this cloud-like meringue dessert has become an iconic symbol of antipodean summer celebrations. The pavlova graces tables at Christmas gatherings and backyard barbecues across the sunburnt country, its crisp shell giving way to a marshmallow center that perfectly balances the tartness of fresh berries and billowy cream. The magic lies in the slow baking technique, transforming simple egg whites ...
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Method
- 1Whip egg whites to soft peaks. Add sugar 1 tbsp at a time until stiff and glossy.
- 2Fold in cornflour, vinegar and vanilla.
- 3Shape into a 22 cm disc on lined tray. Bake at 120°C for 75 min.
- 4Turn oven off, cool inside with the door slightly open.
- 5Top with whipped cream and berries just before serving.
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