Yield: 8-10 servings
Baking Temperature: start at 400°F
Baking Time: varies on oven
Trivia: This Australian (or New Zealander) classic was named in honor of Russian prima ballerina Anna Pavlova.
Baking Temperature: start at 400°F
Baking Time: varies on oven
Trivia: This Australian (or New Zealander) classic was named in honor of Russian prima ballerina Anna Pavlova.
6 egg whites
pinch of salt
2 C fine white sugar
1 ½ tsp white vinegar
1 ½ tsp vanilla essence
Ingredients: Chantilly Cream
300 mL heavy whipping cream
2-4 tsp confectioner's sugar
½ tsp vanilla essence
To Top
½ to 2 C sliced fresh fruit
confectioner's sugar
or ¼ C dark chocolate shavings
or ½ C fruit coulis
Instructions
- Preheat oven to 200°C (400°F). Grease and and lightly flour 9" springform pan or grease silpat on cookie sheet.
- Beat egg whites and salt in an electric mixer at full speed until they stand in stiff peaks.
- Sprinkle in sugar one tablespoon at a time, beating on high until all sugar is incorporated.
- Fold in vinegar and vanilla.
- Spoon in large dollops in pan or on cookie sheet in a low dome.
- Reduce heat to 150°C (300°F), put pav in oven and bake for one hour.
- For electric ovens: Turn off heat and leave in oven until cold.
- For gas ovens: Turn heat down to 120°C (250°F) and bake 30 more minutes, then turn off oven and leave in until cold.
- Remove to or slide onto plate. Collapses and cracks are normal.
- To make chantilly cream: whip cream in an electric mixer, incorporating sugar and vanilla to taste. Don't overwhip.
- Top room temperature pavlova with chantilly cream.
- Prepare fruit topping. Rinse and slice fresh strawberries or blackberries; rinse raspberries; halve and scoop out passionfruit pulp; or peel and slice kiwi. Overly tangy berries can be sweetened with a dusting of confectioner's sugar then use once sugar has dissolved.
- Arrange fruits on top of cream-covered pavlova in pleasing pattern.
- Serve in slices like cake.
