Pavlova is a meringue-based dessert originating from either Australia or New Zealand in the early 20th century. It was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, it has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.
Pavlova consists of a few main ingredients: egg white, sugar, cream and an assortment of sweet and juicy seasonal fruits, such as passion fruits and strawberries. Of course you could argue that a slice of Pavlova contains protein from the egg and fibre from the fruits.
With its simple recipe, it is mostly consumed in summer and during special occasions like Christmas.
Pavlova
For the meringue Quantity
- Egg white 5
- Granulated sugar 185g
- Cream of tartar pinch
For the curd
- Granulated sugar 185g
- Egg yolk 8
- Orange juice 125ml
- Lemon juice 62ml
- Fine salt pinch
For the topping
- Heavy cream 312g
- Dainess Icing Sugar 1tbsp
- Shaved white chocolate 10g
To make the meringue
- Beat egg white and cream of tartar on high speed for 2 minutes until soft peak form.
- With the mixer running, add sugar in a slow stream and beat for 5 minutes.
- Shape meringue on prepared sheet and beat for 5 minutes.
- Bake for 2 hours at 110o
To make the curd
- Whisk the sugar, yolks, zest and whisk in the juices and salt.
- Place on medium heat and cook for 5 minutes, whisking constantly until it thickens, coats the back of the wooden spoon and small bubbles form around the edges (do not boil).
- Pour through fine sieve, cling film, refrigerate to cool.
- Serve with some fruit and whipped cream. Enjoy!!
