Se7en’s Virtual Voyage: It Wouldn’t Be Australia Without Pavlova…

So Pavlova it is… One of those really impressive desserts that are so easy to make!!! If you can make a meringue you can make pavlova because really it is a meringue base with a heap of yumminess popped on top. The secret here is to teach a child to make meringue and then you are away… This is what you are aiming for:

DSC_0576

Let’s Meet the Players:

For the meringue:

Basically for any amount of meringue you will need 50 g of castor sugar for every egg white you use and pinch of salt.

DSC_0408
  • 6 egg whites
  • 300 g castor sugar. Someone is going to ask (!!!): What is Castor Sugar? – follow the link!
  • a pinch of salt

For the topping:

  • Summer fruits
  • Mixed berries
  • Whipped cream
  • My kids love it with ice cream and custard and melted chocolate drizzled over it!!! (like how did that happen!!!)
  • IMG_1874 IMG_1876

Let’s Play the Game:

  1. Separate your eggs, and keep the yolks for creme brulee (your family will thank-you!!!).
  2. DSC_0410 DSC_0414

  3. And beat those egg whites until they are stiff. Really, really stiff.
  4. DSC_0415 DSC_0416 DSC_0419 DSC_0420 DSC_0421 DSC_0422 DSC_0424 DSC_0432

  5. Measure out your castor sugar.
  6. DSC_0426
  7. Keep the egg whites beating and add a teaspoon or two of sugar. Once that is mixed in continue to add the rest of the sugar slowly.
  8. DSC_0444 DSC_0439

  9. Keep beating your meringue for quite a while – minutes rather than seconds. Beat it until your mixture tastes totally smooth. If it is still grainy then it isn’t ready!!!
  10. DSC_0445

  11. Grease or use baking paper on your baking tray, because you will have a delicate and fragile end product!!! Once your meringue mixture is ready, smooth it out onto a baking tray into the shape pavlova you are after… If you want to pack it then make it slightly lower in the center.
  12. DSC_0450

  13. I pop our meringue in the oven at about 140 degrees Celsius (280 degrees Fahrenheit) for about an hour – if it starts to go brown on the top (read: very temperamental, inconsistent oven) then I turn the oven off and and leave the meringue in their until it’s crisp and ready. That’s your meringue done.
  14. DSC_0572

  15. Finally take your toppings, we used mixed berries, and drizzle them over the meringue base. And add dollops of whipped cream on top of the berries.
  16. DSC_0573 DSC_0576

And if you turn away from the table… this will happen:

DSC_0577

Only because they were too nervous to take the whole thing!!!

This dessert is a winner!!! And fabulous for serving to many guests because – it looks impressive, you can make the meringue the day before and toss the toppings on at the last minute… and if your meringue collapses or breaks then just smoosh it into individual servings and call it Eton Mess!!!

Enjoy it!!!

The Great Australian Round-Up/Link-Up is coming… but we have to do some school first!!!

8 Replies to “Se7en’s Virtual Voyage: It Wouldn’t Be Australia Without Pavlova…”

  1. Being Australian, this is a dessert that pops up at parties, BBQ’s etc. My Nana used to make the BEST pavlova (or ‘pav’ as we call it). It was always yummy. Kiwi fruit, passion fruit and strawberries are other popular toppings here.

    Have fun on your Aussie trek 🙂

    Linda

  2. Hay L, I love all your Australia comments – can’t beat strawberries!!!… Please come and say high on our Round-Up!!! Have a fun weekend!!!

Leave a Reply

Your email address will not be published. Required fields are marked *