I call this Southerners to Southerners (Adelaide, Australia to Nashville, Tennessee!) Here is a light, airy, delicious dessert for Pavlova, straight from "Down Under" and perfect for your summer dessert.
AIMEE'S PAVLOVA FROM HELEN SCHREIER, "DOWN UNDER"
Some dear friends from Adelaide shared this recipe with me. My friend, Darren Schreier asked his "Mum," Helen Schreier, to share a recipe with me for my second cookbook. She graciously shared this one with me, along with the explanation below. Darren said that you would barely find a summer BBQ or picnic where this isn't served as one of the desserts!
**“Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner. The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand in the 1920s. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source. The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory or holiday meals such as Christmas lunch.”**
Here is Helen's pavlova recipe:
The pav outer:
- 4 egg whites
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon vanilla
- ¾ cup caster sugar (superfine granulated sugar)
- 1 teaspoon white vinegar
- 300 ml cream lightly whipped (300 ml equals 1.27 so 1 ⅓ cups)
- 1 punnet strawberries (a punnet is a small basket)
- 2 passion fruit
- 1 punnet raspberries
- Whisk egg whites till stiff. Gradually whisk in sugar. Fold in cornflour, vinegar and vanilla.
Spread into swiss roll tin (baking sheet) lined with glad bake paper (parchment paper). Turn onto greaseproof paper or parchment paper which has been liberally sprinkled with caster sugar (granulated sugar) and spread filling in a circle. Bake 180c for 15 minutes. Allow to go cold in tin.
**Aimee's Notes: I beat the egg whites in a stand mixer, gradually adding the sugar and cornstarch. (You may use a hand held mixer, or even whisk by hand.) I then added 1 teaspoon of vanilla and beat to combine. It is very important to sprinkle a little bit of cornstarch to your parchment paper, to prevent the Pavlova from sticking to the parchment paper, once it is done. I drew a circle the size of a 9-inch cake pan (tracing the bottom of the pan) and poured meringue mixture into that circle. Helen's note to allow to go in cold tin - place it in an oven that has not been preheated. I have learned, over time, to bake this at 300 for 30 minutes, then turn the oven off and leave the Pavlova inside the oven for about two hours. If there is a crack in the center, do not worry, as you are going to add whipped cream on top! I sweetened my whipped cream a bit with sugar, then added raspberries and strawberries to the top. Enjoy!