Pavlova not to be confused with Anna Pavlova one of the worlds most famous Russian Ballet Dancers. I don’t know how much Pavlova, Anna would have eaten. She died in 1931 and it is said that the first Australian Pavlova was created in 1935. So Anna didn’t get the chance to savour this delicious dessert. I cannot imagine even if the Pavlova was invented in the 1920’s, it would have been included in the gruelling dietary routine of an international ballerina.
4 egg whites
1 cup caster sugar
Pinch of cornflour
1 teaspoon vanilla essence
Method: Preheat the oven to 140 degrees celsius or 280 degrees fahrenheit. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form such as you see in the Himalayas. Add the sugar slowly I know how tempting it is to add it all in quickly, but trust me on this a little at a time is better. Mix each bit until completely dissolved. Beat well add the cornflour. Pour in the vanilla essence and fold in the mixture with a wooden spoon. Take out a baking tray and grease and put baking paper onto the tray. Spoon the mixture onto the tray with a wooden spoon and use the spoon to make a few swirls in the mixture. Bake for approximately one hour. It will be slightly golden when ready. Turn the oven off and leave in the oven until the oven is at room temperature or close to. This will stop the Pavlova collapsing when you take it out. Icing: whip up some fresh cream, add a little icing sugar if desired. A fresh strawberry border (cut in quarters) with a passionfruit pulp centre tastes and looks lovely.
(Tip: with the left over egg yolks you can whip up an omelette)