It is believed to have been created in honour of the dancer during or after one of her tours to Australia / New Zealand in the 1920s. Its creator has been a source of argument between the two nations for many years.
It's simple recipe and is frequently served during celebratory and holiday meals. Most people would know this as a single large meringue with cream and fruit. Here I have made them as a sweet canapé at a drinks party.
- egg whites
- 5 oz
- caster sugar (super fine)
- 1/2 tsp
- pure vanilla extract
- 300 ml
- double cream - see notes
- kiwi - peeled and sliced
- passion fruit
How to Make Mini pavlova's
- 1Pre-heat the oven to 150 C. Using a very clean grease free bowl whip the egg whites until it holds soft peaks.
- 2Add the sugar 1 tbsp at a time whisking well between each addition. Continue whisking until stiff and glossy then fold in the vanilla.
- 3Using a teaspoon or two, dollop the mixture onto a baking tray covered with baking paper. make a well in the centre of each dollop and space them about an inch apart.
- 4Bake for about 25 minutes. This could be longer, depending on your oven. You want to catch them before they start to brown, but they do need to be crisp on the outside. leave to cool on the baking tray.
- 5Whip the double cream until it holds soft peaks. Spoon small amounts of the cream into the centre of each cooled meringue.
- 6Decorate with a single raspberry, half a slice of kiwi and a dribble of passion fruit.
- 7NOTES: I believe it is very difficult to get true double cream in the USA. Your best option is to purchase "Pasteurised" NOT 'Ultra-pasteurised' Heavy cream. The most likely places to have this would be a whole food store.