Pavlova Australian Food

About Pavlova: Pavlova Australian Food is the Australian Dessert with a meringue base along with the topping of fresh cream and fruit. It is a recipe with lots of experimentation as different people love to get the different taste through adding ingredients to get better taste out of it. It is also considered as national desserts of NewZealand and is made with meringue shell along with whipped cream and fruits. The preparing of Pavlova recipe should be done with clean utensils which should be free of grease or eggyolk, eggshells as much of the success depends upon it.The egg whites are kept at the room temperatures and one can use an egg beater to beat at bigger volume. Sometimes, the Pavlovas have the habit of deflating and also forming cracks once it is pulled out of the oven. Also, with banana in the toppings one has to toss them in lemon juice which helps them to stop oxidizing or turning brown.

How to make Pavlova:


For Meringue Shell:

. 4 large Egg whites ( to be kept at room temperatures)

. 1 Cup castor sugar (Also known as caster sugar with berry sugar or the superfine sugar)

. 1/2 Table Spoon Cornstarch

. 1 Teaspoon Vinegar White

For the whipped Garnish and Cream:

. 1/2 Cup whipped cream

. 1/2 Tea Spoon Vanilla

. 1/2 Cup ( Icing sugar which is also known as Confectioner’s Sugar)

. 2 Cups whole berries ( The sliced fruits which is according to choice such as strawberries, kiwi fruit, rasp berries, passion fruit, blueberries and banana)

Steps to make it:

. First of all one has to make the Meringue shell and gather the ingredients.

. Heat the oven to 275F/140 C and then place the rack in the middle of the oven.

. Line the baking tray with foil and draw a 7-inch circle on foil with edge of knife and do not tear the foil but set it aside.

. In a clean medium size metal bowl just beat the egg whites with the clean electric mixer on a medium speed and get the egg whites form with soft peaks.

. Gently, sprinkle the sugar on the egg whites along with 1 teaspoon at a time. Also, beat the whites form stiffy glossy peaks by beating it continuously.

. Sprinkle cornstarch and vinegar on meringue and fold it gently with plastic spatula.

. Add the vanilla and then gently fold the mixture again.

. Now, gently spread the meringue in circle on foil making a circular base and make sure the edge of meringue slightly higher than centre with slight well exactly at middle.

. Bake meringue for about 1 hour and 15 minutes till it becomes pale and pinkish just like eggshell color.

. Turn the oven off and leave door slightly ajar to let meringue cool although it will crack slightly.

. Just before serving take meringue out of oven and remove it gently from foil along with placing it on plate.

Indulging into Pavlova:

Indulging into Pavlova is not to it’s peak unless there is whipped cream and garnish where one has to gather the ingredients along with whipping the cream with vanilla and icing sugar until it forms the peaks and then one can set it aside. Prepare the fruit mix by washing and slicing after that one can cut fruits like banana and apples. The lemon juice is added to prevent it from browning and spread the cream over cool meringue with spatula. Arrange some of the fruits on top and serve immediately to enjoy.

Nutritional information Pavlova:

. Servings for four:

. 253 Calories

. 1 Gram fat

. 54g Carbs

. 7g Protein

. Total fat 1g-2%

. Saturated Fat 1g-5%

. Cholesterol 0 Mg 0%

. Total Carbohydrates 54g- 20%

. Dietary Fiber 0g 0%

. Protein 7g

. Calcium 12 Mg-1%