Pavlova is the ultimate Aussie dessert and I love finding new ways to use it! I've come up with the perfect Australia Day pavlova that every dessert lover won't be able to get enough of. Here's my very favourite pavlova recipe, first found in the back of an old Family Circle magazine, that I've tweaked over the past 20 years.
Contents
The Ultimate Australia Day Pavlova
Ingredients
egg whites
salt
caster sugar
cornflour
white vinegar
vanilla paste
Method
Preheat the oven to 150 degrees Celsius and line a baking tray with paper. If you want it to be perfectly round, trace a circle on the paper.
Put the egg whites and salt in a dry bowl and beat until fluffy. Add sugar ⅓ at a time, while beating, until the mixture is glossy and stiff. Add the cornflour, vinegar and vanilla and stir until just combined.
Spoon the mixture onto the baking paper and then use the back of a spoon to build up the sides and make a bit of a hollow in the middle.
Put in the oven and cook for 1 hour and 15 minutes. When cooked, turn off the oven and open the door slightly and leave the pavlova to cool completely before removing. I leave it overnight if I can.
To Decorate
Anything Australian! I've used Cherry Ripe, Tim Tams, Caramello Koalas, Freddo Frogs, Milo, Jaffas, lamingtons and Violet Crumbles but you can use anything you love! This year I might use Golden Gaytime crumbs, Iced Vovos, 100's and 1000's biscuits and fairy bread as well!
Variations
This is the only pavlova recipe I ever use, so if I want to make it bigger I add half the ingredients again. This increases the volume and serves a lot more people.
I also often make smaller, individual pavlovas; if you are doing that then the cook time is 20-25 minutes. And if you want to make tiny, bite size ones, then you'll only need to cook it for 15 minutes.
Enjoy and I hope you love it as much as we do!
Ultimate Pavlova Recipe
Equipment
- 1 Mixer (a good quality mixer like a Kitchen Aid will give you better volume)
- 1 baking tray
- 1 Spatula
- Baking paper
Ingredients
Pavlova base
- 4 egg whites at room temp
- ¼ teaspoon salt
- 250 g caster sugar
- 2 teaspoon vinegar
- 2 teaspoon cornflour
- 1 teaspoon vanilla bean paste
Cream
- 600 ml thickened cream
- 1 teaspoon vanilla bean paste
- 1 tablespoon icing sugar
Instructions
Pavlova base
- Preheat the oven to 150 degrees Celsius and line a baking tray with paper. If you want it to be perfectly round, trace a circle on the paper.
- Put the egg whites and salt in a dry bowl, using the whisk attachment, and beat until fluffy. Add sugar ⅓ at a time, while beating, until the mixture is glossy and stiff. Add the cornflour, vinegar and vanilla and stir until just combined.
- Spoon the mixture onto the baking paper and then use the back of a spoon to build up the sides and make a bit of a hollow in the middle.
- Put in the oven and cook for 1 hour and 15 minutes. When cooked, turn off the oven and open the door slightly and leave the pavlova to cool completely before removing. I leave it overnight if I can.
Cream
- Using the whisk attachment, combine the cream, icing sugar and vanilla and beat until thick and making peaks.
- Spread over the top of the cooled pavlova before decorating
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