Easy Australian Pavlova Dessert Recipe

By: Camille Bagalay from internationaldessertsblog.com

By: Camille Bagalay from internationaldessertsblog.com

From the blogger: "This Australian pavlova recipe is easy to make, looks beautiful, and is a delicious gluten-free dessert any time of year. Pavlova is a meringue-based dessert popular in Australia and New Zealand, and supposedly named after the Russian ballet dancer, Anna Pavlova. The outer shell is delightfully crunchy, the inside soft and marshmallow-y. The baked meringue is topped with fresh whipped cream and fruit. I like to add a sprinkle of lemon zest and drizzle of golden syrup. But you can customize your pavlova in so many ways – read on for ideas. It’s funny, whenever I describe pavlova to someone who hasn’t tried pavlova, the reactions are get are lukewarm. But as soon as they try a bit, it’s love at first site! Not only is pavlova super easy to make, it’s the perfect summer dessert. Pavlova is a popular addition to the Christmas dessert table in the southern hemisphere where Christmas = summer weather. Since I live in the northern hemisphere, I often make pavlova in the spring and summer. When my husband requests a gluten-free birthday cake, I often make this berry-filled pavlova. I’ve also made a red-white-blue pavlova for the 4th of July using red and blue berries. Other times I stick to strawberries, blueberries, and add lemon curd. And, of course, you can make pavlova any time of year. I sometimes make a red and green Pavlova Christmas Wreath during the holiday season. Why did I wait so long to make pavlova? I have no idea. As soon as I tasted this crunchy, creamy, fruity dessert I was kicking myself for not making it years ago. Don’t make the same mistake! I’ve made this pavlova recipe many times for holidays, birthdays, and just because. I’m sure you’ll love it! "

Click here for the dessert recipe

Yields8 slices

Preparation Time20 min

Cooking Time1 hr

Cooking MethodOven

Ingredients

6 egg whites
1 teaspoon cream of tartar
1 cup sugar, extra fine
2 teaspoons vanilla extract, divided
2 cups heavy whipping cream
1 tablespoon powdered sugar (optional)
2 cups berries or sliced fruit
1 teaspoon lemon zest (optional)
1 tablespoon golden syrup (optional)

Pre-heat oven to 250F/120C. Line a baking tray with parchment paper or a silpat mat.
If you don't have extra fine sugar, place granulated sugar in a food processor and pulse until sugar is extra fine. (This will ensure the sugar dissolves in the egg whites).
Pour egg whites into the bowl of a stand mixer with a whisk attachment. Beat on low until eggs become frothy. Add pinch of salt and 1 tsp vanilla extract.
Turn mixer to medium. Slowly add the sugar one tablespoon at a time. Beat until egg whites have formed stiff peaks and sugar has dissolved.
Add cream of tartar and mix for one more minute.
If you'd like to make meringue stars for decoration, add a couple spoonfuls of meringue to a piping bag fitted with a star tip. Pipe stars of varying sizes onto a Silpat mat or sheet of parchment.
Spoon the meringue onto a lined baking tray and shape into a tall round. Use a large spoon to create a well in the middle.
Bake for 1 hour or until firm. Turn the oven off, open the door a bit, and allow pavlova to cool.
While the pavlova is cooling, beat heavy whipping cream, powdered sugar (if using), and 1 tsp vanilla to stiff peaks. Wash and dry berries, sliced the fruit, and zest a lemon.
Once the pavlova has cooled, carefully place it on a cake plate, cover with whipped cream, and arrange berries and sliced fruit on top. Sprinkle lemon zest and a drizzle of golden syrup over the top. Serve immediately. Enjoy!