A traditional Christmas meal varies in every country and in some way, it tells you a bit about that country’s identity. In Australia, a part of what a Christmas lunch showcases is how an Aussie Christmas isn’t white, it’s actually very hot and humid because it’s in summer. Our Christmas tables would always have ‘refreshing’ meals and desserts such as the one we’ll be talking about today, Pavlova.
Pavlova is a popular dessert choice here in Australia not only for Christmas but all year round. Being that a lot of international borders are still closed due to the pandemic, many people who call Australia home can’t come home for Christmas. Through sharing what I know about this very Aussie dessert, I’m hoping to be able to give even a little sense of comfort to those who need it.
What is Pavlova?
I honestly have never heard of Pavlova before I married my Australian husband. But Pavlova is extremely popular here in Australia and it’s neighbouring country, New Zealand. It’s a big white cake-looking dessert that’s like a mix between a french meringue and a soft, melt-in-your mouth ‘marshmallow’. It’s usually topped with cream and slices of fresh fruits. It’s also known to be tricky to make.
Is Pavlova basically a big meringue?
Yes and no. Yes because Pavlova is a meringue based dessert. And no because it’s not a classic (french) meringue. Unlike a traditional meringue that is crispy and dry throughout, a Pavlova is crispy on the outside but soft, fluffy and ‘airy’ on the inside.
History behind the name
During the late 19th and early 20th centuries, there was an iconic Russian ballerina by the name of Anna Pavlova, who was greatly admired all over the world. So much so that chefs everywhere were naming dishes after her. This Australian dessert was no different.
Image source: bbc.com
Is it Aussie or Kiwi?
The origins of the ‘Pav’ has been a long standing debate between Australia and New Zealand. The two countries take pride on this dessert and considers it somehow like a part of their national identities. The Australian side believes that the Pavlova has been invented at a hotel in Perth by an Australian chef, Chef Bert Sachse in 1935. The name Pavlova was apparently coined by the hotel’s house manager who said that the dessert was’ as light as Pavlova’.
On the other hand, the New Zealand’s story was that during Anna Pavlova’s visit in 1929, a chef at the Wellington hotel created the dessert in her honour. It was said that the dessert was inspired by Anna’s tutu. However, there are also stories about how the recipe for Pavlova traveled to Australia and New Zealand through the back of American cornstarch boxes (Maizena).
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Pavlova Recipe
Ingredients:
- 6 egg whites
- 1 1/2 cups caster sugar
- 1 1/2 tbsp cornflour
- 1 tsp white vinegar
- 300ml thickened cream, whipped
- Fresh fruits
Directions:
- Preheat oven to 120C.
- In a dry bowl, beat egg whites and sugar using an electric mixer on low speed for a minute. Then increase the speed to high and continue beating until the mixture is thick and glossy.
- Add cornflour and vinegar into the mixture and beat on low speed for 1 more minute.
- Draw a circle on a baking paper then put it on a greased baking tray, mark side down.
- Using the circle as a guide, spoon the mixture onto the tray.
- Bake until crisp. Should be around 1 1/2 to 2 hours.
- Turn off the oven but keep the Pavlova in the oven to cool by leaving the door ajar.
- When you’re ready to serve, top with whipped thickened heavy cream and fresh fruits of your choice.
Notes:
- Make sure that the eggs are room temperature when mixing to avoid them from separating.
- Make sure that the sugar are all dissolved to avoid weeping.
- Cool completely in the oven and only put toppings before serving to prevent it from collapsing.
Variations/ easier options
Since making Pavlova can be tricky and time consuming, I want to suggest a few other options to help you sort out your dessert for Christmas. If you’re outside of Australia, you can make it easier for yourself by making smaller Pavlovas or by buying a regular meringue and just decorate it. If you’re in Australia, you can buy a Pavlova base already made from the grocery stores. All you’d need to do is top it with cream and fresh fruits. But if you still want to bake your own, there are also Pavlova mixes readily available in the groceries here as well.
And that’s it for us this year everyone. Merry Christmas! See you all again next year.
Disclaimer All content and information in this post is for purposes of sharing my experiences only, does not constitute professional advice and does not establish any kind of professional-client relationship.
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