Merry Christmas with Pavlova
A Pavlova is a meringue cake that is crispy on the outside with a soft and sweet centre, like a marshmallow. Classically, you'll serve it with whipped cream and fresh fruit like raspberries, strawberries, kiwi or any other fruit you like. I always add vanilla ice cream on top as well, to make it even more scrumptious. I first tried this dessert about 9 years ago, when I lived in New Zealand. Back then, I was told it was the country's national dish. A few years later, when I lived in Australia, I was told the exact same thing. So there seems to be a controversy with both Australia and New Zealand claiming this dish as theirs. The debate goes on to this day. What is a well-known fact is that the name, Pavlova, was chosen in honour of Anna Pavlova, the famous Russian ballerina, who toured both New Zealand and Australia in 1926. Hmmmm. I don't really mind either way, to be honest - the Pavlova dessert tastes great in New Zealand, Australia AND on my Christmas dinner table. It's an easy, delicious dish and ever since I spent time in the Southern Hemisphere, I've been baking it for Christmas every single year. Merry Christmas, everyone!
May all the sweet magic of Christmas fill up your heart with joy and make each of your desires come true.
And here's the recipe...
© Foto/Eva Fischer
Pavlova
Ingredients:
Ingredients for the meringue:- 4 eggs
- 200g icing sugar
- 1 vanilla bean
- 1 tsp cider vinegar
- 1 pinch of salt
- 2 tsp cornstarch
Ingredients for the topping:
- 200ml heavy whipping cream
- 1-2 tsp caster sugar
- 200g fresh or frozen raspberries
- vanilla ice cream
Preparation:
- Preheat the oven to 130°C. Line a baking sheet with parchment. To get it to be the right size, draw a 20cm circle on the parchment or put a 20cm springform on it and draw around it with a pencil.
- Whisk the egg whites with salt (using a handmixer on its highest setting) in a big bowl until they form soft peaks. Add the icing sugar gradually, while continuing to whisk. Make sure that the sugar is completely dissolved, then fold in the corn starch and some cider vinegar bit by bit.
- Spread a 6cm thick layer of meringue to fit the circle on the parchment. With the remaining mixture, spoon swirls around the edges to form a shallow bowl shape.
- Put the meringue into the preheated oven for around an hour. Then turn off the heat but leave the meringue in the oven for an additional 15 minutes.
- In the meantime, whisk the whipping cream and sugar in a big bowl. Decorate the finished meringue with vanilla ice cream, whipped cream and raspberries.
