First post in a little while, apologies, but I have pavlova to make up for it! Whenever most Kiwis are asked to make something traditionally ‘NZ’, I think this is what most people come up with. Yes, there is still a debate between whether it’s origins lie in NZ or in Aussie, but hey, maybe we can share….. this one has kiwifruit to add to the kiwi-ness however.
This pavlova was made in France. In fact, the last 3 times I made pavlova, it was in France…. I think it is safe to say it was very much enjoyed. It’s a Christmas favourite, due to the colours and the fact that it is much more summery than a Christmas pudding. My lovely French host sister described it as ‘tres beau’ and ‘like eating a cloud’! We made it again the next week.
It’s very easy too, and is a good way to use up egg whites! It is supposed to have corn flour in it to help with the texture but alas there was none; it still worked out great though!
4 egg whites, at room temperature
1 cup castor sugar
300ml whipping cream
Fresh fruit, such as kiwifruit and strawberries, chopped
Line a baking tray with greaseproof paper and preheat the oven to 180 degrees Celsius.
In a clean bowl, begin to whip the egg whites until bubbly. From then, add the sugar a tablespoon at a time and continue beating on high until stiff peaks are formed. Spread onto the tray into the desired shape.
TURN DOWN THE OVEN to 100 degrees Celsius and put in the pavlova. Bake for 45 minutes to an hour, until the crust is hard, but be careful not to brown it! Remove from the oven and cool completely.
To finish off, whip the cream until stiff peaks form and spread over the pavlova. Arrange the fruit on top. Done!
I would be careful not to put the cream on top more than a few hours before serving to make sure that the cream does not seep and ruin the nice crust on the outside. The dessert does keep well however, for a good few days in the fridge. This pavlova was made the day before and decorated on the day, and was delicious.