How to prepare an Australian Pavlova
The Australian Pavlova was invented in 1935 by a chef from the Hotel Esplanade in Perth, Western Australia; his name was Herbert Sachse, and he created the Pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. The Pavlova is one of the country’s most popular dishes.
Ingredients (serves 6)
- 1 tablespoon cornflour
- 6 egg whites
- 1 teaspoon cream of tartar
- 1 1/3 cups caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 200ml pure cream
- 250g frozen raspberries, slightly mashed
- Heat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper and then place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon of cornflour.
- Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar (1 tablespoon at a time) and beat constantly until thick and glossy. Add the remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
- Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (Pavlova may sink during cooling).
- Slide the Pavlova onto a serving plate.
- Spread with cream and top with raspberries.
- Your Pavlova is ready to be served.