Pavlova is a popular summer dessert in New Zealand and Australia – and us Brits are a big fan too. Featuring a meringue base filled with rich whipped cream, fruit (most often kiwi fruit), and berries, this a perfect dish for a family get-together, birthday party or Christmas celebration!
The dessert is named after the Russian ballet dancer Anna Pavlova who toured Australia and New Zealand in the 1920s – and since then both countries have laid claim to inventing this iconic dessert. While the disagreement to who really created the dessert will carry on for generations, I think we can all agree it’s a tasty dish which will remain the perfect finale for any celebration meal.
Here’s one of my favourite recipes for Pavlova by the geniuses at The Spruce Eats!
Pre-heat your oven to 400F (200C). Line a lipped baking tray with greaseproof paper and leave to one side.
Sprinkle the cream of tartar over the egg whites and beat until stiff. Meanwhile, whisk together the sugar and cornflour, before adding the mixture to the beaten egg whites (a tablespoon at a time while beating on a medium speed) until combined. The meringue mixture should be shiny, white and stiff (otherwise known as stiff peaks). Carefully fold in the vanilla essence with a spatula or metal spoon.
Reduce the oven temperature to 200F (100C). Spoon the meringue mixture on to the baking tray in a round shape (this should be around 6” in diameter). Bake for 1 hour before turning off the oven and leaving the meringue in the oven until completely cool (you can do this the day before and leave the meringue overnight).
Once completely cooled, remove the tray from the oven and pop the meringue base onto a serving plate. Layer your sliced fruits onto the base, top with the whipped cream and garnish with chocolate chips or remaining sliced fruit.
A super tasty, refreshing summer dessert perfect for any celebration!
You can find more of The Spruce Eats’ recipes here.
Have you ever tried Pavlova before? Let us know in the comments below!