It's kinda an Australian icon (Or New Zealand depending where you are from) and I don't pretend to know whether it originated in Australia or NZ but I know I have been making it since before I was a teenager.....and in fact using this very recipe I'm about to share.
If you have not tried pavlova before it's pretty much a meringue like mixture which is soft on the inside.
This particular pavlova recipe has a crisper thicker more meringue like shell than some which I find good for withstanding lots and lots of topping.
When I bring a pav (that's Pavlova for short just in case you didn't catch on) to my mum's house I usually just make a big one instead of the individual ones I have shown in these pictures. I take it around undecorated and after dinner we decorate it with the cream and passion fruit at the last minute just before serving.
Often we just use fresh fruit like passionfruit, raspberries, blueberries or strawberries on top of cream sweetened with a little sugar and vanilla, but for something a little special I have created a passion fruit curd recipe you can make in the microwave in a few minutes.
and I've also included instructions so you can make some individual push up pop versions at the bottom of the recipe. Cute!
Pavlova makes 10 individual pavlovas
If you would like to make one large pavlova instead just spread all the mixture onto one tray in a circle around 25cm (11") and bake 1 to 1 1/4 hours. Leave in the oven with door ajar to cool.
4 extra large egg whites
1 1/4 cups (265g) caster sugar (US use a gently heaped 1 1/4 cups or 9 1/4 oz of super fine sugar)
1 tsp white vinegar
Preheat oven to 140 C ( F)
Line 2 trays with parchment paper and grease and sprinkle with cornflour
In a large bowl of a stand mixer on medium high speed beat egg whites until soft peaks form. Mix in the sugar about 1/8th of a cup at a time beating well until all the sugar has dissolved before adding the next batch of sugar. This will take about 15 minutes in total. Once all the sugar is incorporated beat in the vinegar
Shape the pavlova into 10 equal mounds about 10cm (4 ") in diameter on the parchment lined trays.
Place the mini pavlovas into the oven and bake for around 25 minutes or until the shell is firm to touch and dry, the pavlova should not be browning (but if it does don't get too stressed it will still taste good).
Allow pavlovas to cool to room temperature, carefully remove from paper and store until needed. You may store for 2 days at room temperature in an airtight container.
When ready to serve top whipped cream and Passion Fruit Curd (recipe follows) or fresh fruit.
Passion Fruit Curd (microwave version) makes just over 1 cup
2 eggs
1 egg yolk
1/3 cup sugar (2 1/2 oz) or 70g
1/3 cup passion fruit pulp (3 oz ) or 85g approx 3 to 4 passion fruit
65g (2 1/4 oz) unsalted butter
In a medium microwave safe bowl mix together the egg, yolk and sugar until combined. Add passion fruit and butter and heat in the microwave at 50% (medium) heat for 1 minute, remove from microwave and mix.
Return to microwave and heat for another minute at 50% (medium) heat and once again remove and mix with whisk.
Continue to heat and mix another 3 times (5 minutes total) until the mixture is thick and coats the back of a spoon.
Pop into a clean jar and refrigerate overnight until needed. Will keep up to 5 days in fridge.
and now for something a bit different..........
Pavlova Push Up Pops makes about 12
If you want something a bit different and have a batch of plastic push up pops sitting around doing nothing you can make Pavlova Push Up Pops. I picked up my push up pops and the see through stand I use in the pictures from Popular Treats in Australia. Apparently they are reusable :)
Pavlova mixture
Passion Fruit curd
300ml cream
12 raspberries
Cookie cutter 4.5cm (1 3/4")
12 push up pops
2 Piping bags
12 raspberries
Mix up the Pavlova mixture as per recipe and then shape the uncooked mixture into a rectangle around 30cm X 22cm (12" X 9") on a greased, corn flour (corn starch) dusted lined tray.
Bake for around 30 minutes. Allow to cool top with another piece of parchment paper and then carefully place a cutting board on top and flip the whole thing over. Remove the parchment paper that the pavlova was baked on.
Using a round cookie cutter cut out 24 round shapes and set aside until needed.
Whip up 300ml cream and place in a piping bag.
Put the passion fruit curd in another piping bag
Place one of the pavlova round into the bottom of the push up pop. Then carefully pipe some passionfruit curd into the push up pop, then some cream. Pop in another pavlova round, more passion fruit curd, swirl a dollop of cream on top and top with a raspberry.
Best served immediately, otherwise store in the fridge for up to a couple of hours.
What - you say you don't have any push up pops around. That's ok, you can just use mini shot glasses for a similar effect. Just find a cookie cutter to match your glass size :)
Just a tip everyone that ribbon is stuck on with double sided tape
no way would the spoon hold up otherwise.
Thanks for reading, if you love my cooking you might like to check out my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon:
