During my recent visit to Australia, I was reminded how nice and easy this dessert item is.
There is a lot of controversy between Australia and New Zealand as both countries claim that they originated the dish, what is not disputed is that it was named after a Russian ballerina Anna Pavlova who toured both countries in the 1920's. It is a very popular dish and is often served at special occasions in both countries.
Pavlova is a type of meringue with the major difference being that Pavlova has corn starch or vinegar and baking powder added, which keeps the inside nice and fluffy with the outside shell being crisp.
The best way to cook Pavlova is in a cool oven, which is then turned off and the Pavlova left in the oven as the oven cools. Cooking it this way minimizes the risk of the Pavlova deflating; this also helps to reduce cracking of the shell, which really is not much of an issue as it is filled with whipped cream and the fruit for service.
Once baked and cooled it is filled with whipped cream and soft fruits, the most common being passion fruit, bananas, strawberries and kiwi, but in reality any soft fruit or berries work just as well.
Pavlova serves six to eight
Ingredients
1 egg white (make sure there is no yolk present)
1 cup berry sugar
1 tsp white vinegar
2 tbsp boiling water
1 tsp baking powder
Pinch of salt
500 ml cream whipped to stiff peaks, with a little sugar and vanilla added
Fruit of your choice to garnish
Method
Make sure the mixer and whisk are clean and fat free, I usually rinse them with vinegar to make sure.
Preheat oven to 275 F
Line a cookie sheet with parchment paper then draw a 9 to 10 inch circle on the paper, then turn over the paper so the line can be seen from above, sprinkle a little corn starch on the paper, this helps to release the Pavlova from the paper when it is cooked and cooled.
Beat the egg white salt and sugar on high till it fluffs up
Gradually add the water and vinegar and continue to whip until it is thick and fluffy
Fold in baking powder
Then pile the meringue mixture in the middle of the circle.
Dip a spatula spoon into hot water then use either the spatula or the back of the spoon to spread the mixture to cover the circle do not worry if it is not completely uniform; just make sure it is dipped in the middle so that the cream and fruit will not slide off
Put into oven and set timer for 80 to 90 minutes then turn off the oven and leave Pavlova in the oven for another 2 hours while oven cools.
Remove the Pavlova shell from the oven peel off the paper and place shell onto serving platter.
Decorate with whipped cream and fruit of your choice.
This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
