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australian pavlova

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

Ever since we went to New Zealand, I've been a fan of pavlova. My daughter made one for Easter this year and it was so good. I decided to do a little detective work as to the origin of pavlova and found out that both New Zealand and Australia claim to be the originators of this elegant dessert! This version has been adapted from an Australian website.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For australian pavlova

  • 6
    egg whites
  • 1 1/2 c
    super-fine sugar (caster sugar)
  • 1/8 tsp
    cream of tarter
  • 1 1/4 c
    heavy cream (whipping cream)
  • 1 Tbsp
    powdered sugar (icing sugar)
  • 1 tsp
  • 1 1/4 c
    sliced strawberries (about 1/2 pound)
  • 2 md
    kiwi, peeled and sliced
  • 1 1/2 c
    blueberries (about 1/2 pound)

How To Make australian pavlova

  • 1
    Preheat oven to 225ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
  • 2
    Beat eggwhites until stiff peaks form. Add superfine sugar gradually. Beat for a total of about 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a spatula, shape into a circle with high sides. Make ridges up the sides.
  • 3
    Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
  • 4
    Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
  • 5
    Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.
  • 6
    NOTE: In the US, powdered sugar, or confectioners sugar or icing sugar (used in the whipped cream) is sugar with added cornstarch. It often comes in a bag similar to brown sugar. However, the sugar used with the egg whites is super-fine sugar which is granulated sugar, but much finer. If you can't find it in your local store, you can make your own by putting regular granulated sugar in a blender and pulsing it for a few seconds. I've also used my immersion blender to turn regular sugar into super fine sugar. I can sometimes find it in the baking section of a store and it comes in a carton like 1/2 gallon of milk.