The time has come to address the issue of Pavlova. What is it? Where did it originate?, and importantly, how on earth do you make one? Well, first things first.
What is it?
It’s essentially a meringue (a BIG one) topped with fresh whipped cream, fruits and berries. Toppings vary widely depending on individual tastes. In Australia and New Zealand it is affectionately knbown as a "pav" and always a big hit at gatherings and general get togethers.
Where did it originate?
The dessert is believed to have been created to honor the Russian ballet dancer Anna Pavlova during one of her tours to the Antipodes back in the 1920′s. Ownership is always a source of debate between the Aussies and the Kiwis, but deep research probably favors the Kiwis on this one. NZ references can be found in cookbooks as eraly as 1929 with Australian mentions much later in 1935. Go here in Wickipedia for a more detailed history and background. Jack doesn’t take sides in this debate, but does like the observation of an Australian restaurant critic in the 1940′s who said "People have been doing meringue with cream for a long time, I don’t think Australia or New Zealand were the first to think of doing that"
How do you make the bloody thing?
Carefully! Pay attention to the mixing instructions, the oven temps and times, and success will be yours. So, strap on your Capezio Glissé hard points, fire up a bit of Dmitry Shostakovich on the Motorola and avant toward the kitchen.
Pavlova
Ingredients
4 egg whites
1 cup (220g) caster sugar (superfine)
1 tbsp cornflour (cornstarch)
1 tsp white vinegar
Note on caster sugar: A name common in Britain for very fine sugar. It is not as fine as confectioners sugar. Look for "superfine" sugar in the United States
12 ozs (300ml) heavy whipping cream
1 tsp vanilla extract
1 tbsp icing sugar (confectioners)
More for taste and consistency if needed.
Method
• Preheat oven to 250ºF (130ºc) and place rack in center of oven
• Line a baking sheet with baking paper and draw a 7" (18cm) circle on the paper. Turn paper over so lead is on bottom.
OR • Cut a circle of parchment paper and place on bottom of oven safe dish or plate
• Beat egg whites in electric mixer with whisk attachment until soft peaks form and hold.
• Start adding the sugar one tablespoon at a time
• Continue to beat till the sugar dissolves and the meringue holds very stiff peaks
(Test the smoothness between your fingers. It should not feel gritty at all)
• Sprinlke the cornflour and vinegar on top and fold in with a spatula.
• Spread the meringue on the paper circle
• Mound the meringue and smooth the edges
• Bake for approximately 1 hr 15 minutes. the outside should be dry and it will have a pale cream color.
• Turn the oven off. DO NOT DISTURB THE MERINGUE
• Leave the oven door slightly ajar and let it cool completely in the oven. Overnight if necessary.
• The outside will be firm, you will get cracks, and the inside will be like marsmallow
• A cooled meringue can be stored for a few days in an airtight container in a cool dry place for a few days.
Cream
• Whip the cream in electric mixer with whisk attachment until soft peaks form and hold.
• Sweeten with vanilla and icing sugar.
• Cover the meringue with an even thickness of cream using a spatula
• Arrange your fruit and berry selection at random or in some ancient Druid pattern.
SERVE IMMEDIATELY and ENJOY (This dessert does not get better with age!)
