According to Wikipedia, the ultimate authority on all things, Pavlova actually originated in New Zealand. However, as I have just three glorious weeks in Australia(the reason for my recent silence), I proclaim that this recipe is just as much Australian
(Turns out this actual recipe is Australian as it comes from Bill Granger's cookbook, Bill's Basics).
I have always been extremely intimidated by Pavlova's as I imagined they would be complicated and time consuming. However, I found this recipe so easy and the result amazing that I have made it several times. Bill substitutes in some brown sugar which makes the pavlova slightly caramelly in flavour. The addition of yoghurt into the cream dampens the über- sweetness of the meringue. Absolutely lovely!
Ingredients
Meringue
6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
230g caster sugar
80g soft brown sugar
1 tablespoon cornflour
1 teaspoons white vinegar
[Bill uses 2 tablespoons arrowroot and adds it with the cornflour but I didn't have any and it turned out great]
Topping
300ml whipping cream
150g Greek yoghurt
Seasonal fruit - I used raspberries and cape gooseberries this time but strawberries coated with 1-2 tablespoons of honey the last time I made it. Figs, passionfruit, mango, peaches would probably also work well.
Preheat the oven to 200 degrees C. Use a flat soup bowl (or other smallish plate) to draw a 20cm circle on a sheet of baking paper. Place the paper on a baking tray.
Place the egg whites, vanilla and cream of tartar into a mixing bowl.
Beat on medium high speed until soft peaks form.
Add both the white and brown sugars alternating 1 tablespoon of each at a time. Beat until thick and glossy and until all the sugar is incorporated and dissolved.
Sift in the cornflour and add the vinegar and stir until combined.
Empty the mixing bowl onto the circle on the baking sheet.
And use a spatula to spread gently into shape. I made it slightly indented in the middle.
Place in the oven and turn the heat down immediately to 130 degrees. Bake for 1 hour 20 minutes. Then switch off the oven, open the over door and leave ajar with the pavlova inside until cooled completely.
Just prior to serving, whip the cream.
Add yoghurt.
Spread over the pavlova, top with fresh fruit and....
