Pavlova: How To Make Australian Pavlova Cake

Pavlova is a meringue-based dessert named after Anna Pavlova, a Russian ballerina. It is a meringue dessert with a crisp crust and soft, light inside, usually covered with fruit and whipped cream. During or after one of her tours to Australia and New Zealand in the 1920s, the dessert is thought to have been created in honor of the dancer.  The dessert is a popular dish and an essential part of the national cuisine of Australia and New Zealand. It is often served for celebrations and holiday meals. It is a dessert that is most closely identified with summertime but is also commonly eaten during Christmas time.

Pavlova: Australian Cake

In contrast to a meringue, which is usually solid throughout, Pavlova has a crisp and crunchy outer shell and a soft, moist marshmallow-like center. The whole preparation and cooking time is 1 hour. This recipe is suitable for at least ten equal slices. 

Image source: thekitchn.com

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Pavlova: Australian Cake Ingredients

  • 3 white eggs
  • 1 pinch of salt
  • 1 1/4 cups of white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon of lemon juice
  • 1 and 1/2 cups of heavy whipped cream
  • 1/2 cup of confectioners’ sugar
  • 1 pint of fresh strawberries

Pavlova: Australian Cake Instructions

Step 1: Preheat the oven to 300° F (150° C). Line a sheet pan with parchment paper. Draw on the parchment a 9-inch circle. Drawing around the outside of a 9-inch pan with a pencil is an easy way to do this.

Step 2: Beat egg whites at high speed in a large bowl until soft peaks are produced. Gradually add 3/4 cup of sugar when whipping. Make sure the sugar is dissolved completely. Mix the remaining 1/4 cup sugar together with the cornstarch. Fold gently with the lemon juice into the meringue.

Step 3: Spread a meringue surface about 1/4 inch thick to match the circle on the parchment. Pipe or spoon swirls around the edges with the rest of the mixture to create a shallow bowl shape.

Step 4: Bake for 1 hour at 300° F (150° C). Switch off the furnace. Yet leave the meringue for another 40 minutes in the oven. The meringue on the outside should be hard when cold, and on the inside, it should be slightly moist.

Step 5: Combine the cream in a large bowl with half a cup of confectioners sugar and whip until thickened. Top your cake with the mixture. Decorate with your choice of fruit; it is suitable with strawberries and kiwis. 

Pavlova: Australian Cake Additional Information

  • Per slice, this recipe has 272 calories, 32 g of carbohydrates, 15 g of fat, and 3 g of protein.
  • This dessert takes 1 hour to make.
  • This recipe will make a full cake that can be cut into ten slices. 

Image source: irishtimes.com

About Pavlova: Australian Cake Recipe

Meringue recipes became highly popular due to the ease of creation, resulting in the meringue craze. It is assumed that on the back of exported American producer William Duryeas’ Maizena, the Pavlova recipe migrated to Australia and New Zealand. 

The consistency also makes pavlova much more resilient than meringue. Since pavlova is known to deflate when exposed to cold air, it is left in the oven to cool completely before the door of the oven is opened.

Conclusion

Pavlova can be decorated with any of your favorite fruits. Feel free to mix it up or add something special if you are making it during the holiday season. For more dessert recipes, click here.

Featured Image: @deliciasdadaiculinaria / Instagram.com, @anisbakescakes / Instagram.com

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