Pavlova. Even the name is beautiful. It is an Australian desert (though New Zealand often tries to steal credit for its invention with ‘facts’ and ‘historical evidence’) consisting of a soft marshmallowy center, crispy meringue shell and all topped with cream and fruit. It tastes like an angel is taking a nap on your tongue.
“But Deira, why is this recipe any better than all the other recipes floating around the internet?”
BECAUSE IT’S FROM MY NANA-IN-LAW WHO IS THE QUEEN OF THE CWA! That’s why!
She once gave me a hand written copy and it is one of my most valued possessions.
For those of you unfortunate enough to have not been born in Australia and experience the overwhelming joy of a slice of celebratory pav after a BBQ on Christmas, this recipe is dedicated to you. Like a piece of charity to your taste buds.
6 egg whites (room temperature)
1/4 tsp cream of tartar
1.5 cups sugar
1.5 level dessert spoons of Cornflour
1.5 tsp vanilla essence
1.5 tsp white vinegar
500ml whipped cream and fresh fruit to decorate
(I like strawberries, kiwi and blueberries best)
Prep 25 min, Cooking time 1.5 hours
Pre-heat oven to 135 Celsius (if possible, lower or turn off the fan)
1. Beat egg whites until foamy, add cream of tartar and beat until very stiff. Gradually add the sugar, beating to thick glossy meringue.
Fold in the cornflour, vinegar and vanilla.
2. On a flat tray lined with greased paper spread the meringue into a 20 cm circle. Lightly indent the center and decorate the sides with the back of a spoon.
3. Bake on 2nd bottom shelf in moderate oven for 5 min then reduce heat to 135 Celsius for 1.5 hours. Pavlova may be left to cool in stored heat.
Note from my nana-in-law: I turn mine over onto a pavlova plate and decorate when chilled with cream and strawberries.
Enjoy the best food in the world my friends!