The iconic pavlova has been around literally for decades dating back to 1926. And, since 1926 there has been a rivalry between Australia and New Zealand, much like bickering siblings, about who first made and named this decadent dessert! However, I’m not going to debate the history but rather share with you the steps to make this divine once a year decadent dessert.
The ‘King of the Pavlova’ (see image above) in our house is Randall. Everyone in the extended family will attest to his creation each year around Christmas time, topped with delicious whipped cream and organic fruit – strawberries, blueberries and cherries! Traditional pavlova’s are topped with passion fruit, but you can put anything you want on it from grated organic chocolate to kiwi or tropical fruits like mango! What cannot be disputed is how divine this dessert is. It is light and fluffy as well as being rich so you really don’t need a lot and once a year (or twice) to indulge is plenty!
We too have made the old recipe slightly healthier and organic. Traditionally the pavlova is made with caster sugar, which is a super fine white sugar, cornflour and white vinegar. We however have substituted very successfully the caster sugar for ground down organic raw cane sugar or coconut sugar, the cornflour for organic tapioca flour and the white vinegar for apple cider vinegar!
Here’s what you need to make the pavlova:
- 6 organic egg whites
- 1 1/2 cups organic raw cane sugar or coconut sugar ground down
- 4 teaspoons of organic tapioca flour
- 1 teaspoon organic apple cider vinegar
Here’s how to put it together:
- Preheat the oven to 150 degrees.
- Place the sugar in a bowel and ground down until very fine. (NOTE: coconut sugar will make your pavlova brown!)
- Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
- Gradually add the sugar, beating well until the mixture is glossy.
- Sift the tapioca over the egg white mixture ad fold through the apple cider vinegar.
- Pile the mixture into an 18 cm round circle (or a square or whatever shape you would like) on the baking tray lined with parchment paper.
- Using a spatula shape the sides as close to vertical as possible.
- Place in the oven, reduce the temperature to 120 degrees and cook for 1 hour. NOTE: do not open the oven door!
- Turn the oven off at 1 hour and allow the pavlova to cool completely in the oven. You may open the oven door ONLY SLIGHTLY to help with cooling.
Here’s what you need for the cream topping:
- 500 ml of organic thickened cream
Here’s what you do:
- Whip the cream in an electric beater or hand whip with a whisk until peaks form.
- Place the cream carefully on the top of the pavlova
- Place your choice of topping on the cream!
- Berries, berries and more berries… our favourite!
- Grated chocolate and kiwi fruit
- Passion fruit
- Tropical fruits
Go here to watch our Pavlova video: