Every Australian and New Zealander knows this dessert well, and there has been a long debate about which country first came up with the recipe for the tasty treat. Rivalries aside, the Pavlova is a light and sweet dessert that is often brought out for a summer Christmas, but can be enjoyed all year round. Follow these simple instructions to create a taste from Down Under!
- 6 egg whites
- 2 cups of caster sugar
- 1 teaspoon of vanilla essence
- 1 teaspoon of vinegar (any type will do)
- Preheat oven to 110°C (230°F).
- Pour all ingredients into a bowl and mix with an electric mixer for approximately ten minutes until thick.
- Spoon the mixture out onto a baking tray lined with baking paper. You will want the Pavlova to be about the size of a dinner plate, and simply heap the mixture into one big pile. There’s no need to try to create a perfect circle as the rough swirling edges only make the Pavlova look prettier!
- Bake for approximately 90 minutes. When the Pavlova is dry and easily comes off the baking paper then it is ready to come out and cool.
- Serve and enjoy!
- Complement your Pavlova with some cream.
- A selection of fruits also go very well with this desert – try some kiwifruit, strawberries, or blueberries!
- Instead of making one large Pavlova, create smaller circular dollops with your mixture and reduce your baking time appropriately. You can even create a depression in the centre so it can be filled with fruit or cream when served!
- Add three tablespoons of cocoa powder to the mix to create a chocolate Pavlova.