Pavlova is a classic Australian dessert, although I do believe the kiwis claim to have invented it! Anyway, it is an Aussie classic and a great dessert to have in your repertoire. Not only is Pavlova delicious, but it is fairly easy to make and very inexpensive. A great use for the egg yolks you have left over is to either make a cake, or a quiche, substituting the five egg yolks for two whole eggs. If you don’t have time to make another cake or quiche on the day you make the Pavlova, you can store the egg yolks in a ceramic cup in the fridge covered in cling wrap and use them the next day.
I recently made this pavlova for a special celebration dinner and it turned out beautifully. You can use any fruit you like to decorate; I just tend to use whatever is in season. For this one I used a can of fruit salad because that is what I had on hand, however strawberries, kiwi, banana and passionfruit, or any combo of those works well too. If you use canned fruit just make sure you drain it well. Another tip is that Pavlova is best decorated just before it is served.
- 5 egg whites (very important to make sure there is no egg yolk in the mix or it will not work)
- 1 1/3 cups sugar
- 4 tsp corn flour
- ¼ tsp salt
- 2 tsp white vinegar
- ½ tsp vanilla
- 300 ml cream
- Fruit to decorate
- Beat egg whites and salt in a large mixing bowl until stiff
- Add sugar 1 tbsp at a time and continue to beat on high till sugar is combined and very stiff peaks form
- Add corn flour, vinegar and vanilla and beat to combine
- Place mixture on a greased oven proof plate. Make a mound in the middle of the plate and slightly hollow out centre. Pavlova will spread as it cooks.
- Bake on 140 C / 275 F for 1 ¼ hours.
- Turn off oven and leave the Pavlova in the oven to cool; this prevents too much shrinkage and cracking.
- When fully cooled, decorate with whipped cream and whatever fruit you like.