Monday, 27 January 2014

Berry Delight Pavlova

More yummy Australia Day food. A pavlova is a great dessert for Australia day celebrations and easy to put together whether you bake one yourself or purchase one. I particularly like the fresh berries and kid myself that it is almost healthy - I put a lot of fruit on mine!

My recipe came from Cookery the Australian Way, a culinary bible and something every cook should have. It is a great book to use for all basics and if you could only have one book this is the one.

I have include this tip for separating egg whites. It works every time and is good for those who struggle with this process. Crack the egg open being careful not to break the yolk, place it on a saucer or plate. Place a 1/4 cup measure gently over the yolk, hold firmly and pour egg white into a bowl.

I like to make the pavlova fit on the serving platter. An easy way is to trace the shape of the platter onto baking paper. For this I have traced the bottom of the plate as it is a recessed dish and has a wide edge. I then turn the paper over and put it on the baking tray. You can see the line through the paper.

Ingredients for Pavlova
4 egg whites
1 cup caster sugar
1 tablespoon cornflour
1 teaspoon vanilla
2 teaspoons vinegar
Ingredients for topping
300 ml cream whipped ( if you like lots of cream use more)
Topping of choice
Beat egg whites until stiff.
Add about ¼ of the sugar and beat, gradually add remaining sugar and continue to beat until the mixture is very stiff.
Mix in vinegar, cornflour and vanilla.
Pile mixture onto baking paper/tray.
Bake in 110 deg C oven until pavlova is firm, approximately 1 ½ hours. Try not to allow the mixture to colour, if getting too brown turn oven down and open oven door for a few minutes to allow some of the heat to escape.
Cool on tray.
Transfer to serving plate, top with whipped cream topping of your choice.
Suggested toppings
Strawberries and passionfruit.
Berry Delight- strawberries, blueberries, blackberries, raspberries.
Green and Gold – mango, kiwi fruit, passionfruit.

Source:  Cookery the Australian Way, 3rd Edition

Chocolate Pavlova

Substitute cornflour with 2 tablepoons cocoa, add grated chocolate to cream and decorate with chocolate leaves or coarsely chopped chocolate or chocolate bars eg Maltesers. 

How to
beat egg whites until stiff
add sugar gradually and beat until stiff, stir in vinegar,cornflour and vanilla
pile mixture onto baking paper/tray


  1. The last time I saw a pavlova like this was at your place last Christmas. I was placed in the difficult position of either having the pavlova or the traditional Christmas pudding with brandy custard. Hardly the Christmas spirit to put a guest in that position! To resolve this predicament I decided to take a leaf out of the Kerrie Maloney philosophy "Red Book" where it says on page 26, "Never Over Specialize" so I had them both! When in Rome....both delicious.

  2. Ah James, What a predicament. So many choices and so little room in the tummy! Glad that you were able to 'man up' and have them both.