The great Australian pavlova


IMG 2044 680x510 The great Australian pavlova

I mentioned in my trifle post that one of the best side effects of custard making is egg whites for pavlova, and here’s mine from Christmas day.

My mum and, actually, come to think of it, most of my family are pretty good at making pavs. It would be an embarrassment as an Australian not to be able to make one, as we invented the lovely thing*.

There’s a few basic requirements for a successful pav:
• a good clean steel bowl
• pure egg whites unpolluted by yolk
• a slow oven and trained householders who won’t open it

Pavs are bascially a process of beating and drying.

Beat 6 egg whites, adding 1 cup castor sugar and 1/4 cup regular granular sugar slowly.
Before they reach stiff peaks, add a tablespoon of cornflour and a tablespoon of lemon juice or white vinegar.

When the whites make stiff, glossy peaks, slop six spoonfuls onto a baking sheet covered in baking paper.

Smooth the blobs together to make a circle, add any more whites on top of your circle.

I took a palette knife and made stripes up the side, so the pav went into the oven as a dome.

I baked it in a slow oven, around 150 degrees, for 40 minutes, or until lightly golden, then left it in there to dry out over night.

Dairy fans can fill it with whipped cream, I just dropped a punnet of blueberries on the top.

*highly contentious! My best Kiwi friend can’t stop claiming the invention of the pav EVERY time we’re in a cake shop. I say they get Russell Crowe and Mel Gibson, we have the pav. Fair trade, non?

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