Nothing says Australia more than this iconic meringue-based Aussie dessert. Discover some new takes on our national dessert with this selection.

Pavlova with pistachios, rosewater cream, Turkish delight, nectarine and rose petals


(Serves 8 -100)

- 4 egg whites

- 1 cup caster sugar

- 1 tsp white vinegar

- 2 tsp cornflour

- 100g pistachio kernels, roughly chopped

- 300ml whipping cream

- 3 tsp rosewater

- 80g original Turkish delight, chopped

- 4 nectarines, thinly sliced

- 1 tbsp edible rose petals (available specialty shops)

To make the pavlova, whisk the egg whites until soft peaks form then gradually whisk in the sugar one tablespoon at a time until mixture is thick and glossy with thick peaks. Then fold through the vinegar, cornflour and pistachios. Grease a baking tray and line with non-stick baking paper. Draw a circle the size of a dinner plate and spoon meringue mixture on to circle. Make the sides higher with a dip in the middle to add topping. Bake at 120C for 1 hour. Cool in oven, turned off with door ajar. Whip the cream and stir through rosewater. Spoon into centre of pavlova. Scatter over Turkish delight. Arrange nectarine slices over the top. Scatter with rose petals.


Pavlova stacks with chocolate, coffee syrup and strawberries

Omit the coffee and it’s great for kids.

(Serves 8)

- 4 egg whites

- 1 cup caster sugar

- 1 tsp white vinegar

- 2 tsp cornflour

- Chocolate, coffee syrup

- 1 cup caster sugar

- 1 cup water

- 1 tbsp instant coffee

- 100g dark chocolate buttons

- 1 punnet strawberries

- whipped cream or ice-cream to serve

To make the meringues, beat the egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time whisking until mixture is thick and glossy with stiff peaks. Fold in the vinegar and cornflour. Line a greased baking tray with non-stick baking paper. Draw a circle about the size of an entree plate. Spoon over some meringue to form a thin base. With remaining meringue spoon about eight small meringues using a tablespoon. Bake at 120C for about 30 minutes until crisp. Cool in the oven, turned off with door ajar. Stack the small meringues on to the base. Make the syrup by combining sugar and water. Stir to dissolve. Bring to the boil and continue cooking until syrupy. Turn down heat. Stir through coffee, then the chocolate. Turn off heat and continue stirring until smooth. Drizzle syrup over top, insert strawberry slices in the gaps and around stack. Serve with cream or ice-cream.

 

Pavlova cake.Stacks with chocolate, coffee syrup and strawberries.                        


Pavlova cake

This is a bit different. All the mixture is cooked like a cake.

(Serves 8)

- 8 egg whites

- 2 cups caster sugar

- 2 tsp white vinegar

- 4 tsp cornflour

- 200g dark chocolate melts, chopped

- 120g skinless hazelnuts, chopped

- 120g dried figs, chopped

- 100g cranberries

- 50g cranberries for garnish

To make the first pavlova, whisk four egg whites until soft peaks form. Then gradually whisk in one cup of sugar, one tablespoon at a time until mixture is thick and glossy. Fold through one teaspoon of vinegar and two teaspoons of cornflour. Grease a 24cm cake tin with removable base and line with non-stick baking paper. Spoon pavlova mixture into cake tin. Smooth the top. Mix the chocolate, hazelnuts, figs and cranberries together. Scatter over half this mixture pushing into top of pavlova. Make the second pavlova and spread over the mixture. Top with the remaining chocolate mixture. Flatten the top. Bake at 120C for 1 hour. Cool in turned-off oven, with door ajar. Refrigerate overnight to set cake Garnish with cranberries.


Mini pavlovas with fresh cherries and raspberry coulis

Makes 6

- 4 egg whites

- 1 cup caster sugar

- 1 tsp white vinegar

- 2 tsp cornflour

- 300g frozen raspberries

- 300ml whipping cream

- 200g fresh cherries, pitted, halved

- pink Persian fairy floss to serve (optional)

- icing sugar to dust

Whisk the egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time until mixture is thick and glossy with stiff peaks. Fold in the vinegar and cornflour. Line a greased baking tray with non-stick baking paper. Spoon on six small pavlova nests and six small lids. Bake at 120C for 30 minutes. Cool in turned-off oven, with door ajar. To make the raspberry coulis puree the raspberries with a quarter-cup of water to form a pouring consistency. Whisk the cream. Spoon into the pavlova nests. Top with a few cherries. Add a few strands of Persian fairy floss and drizzle a little coulis over. Place lids on. Drizzle with more coulis and finally dust with icing sugar. Scatter around extra cherries.

 

Mini pavs with fresh cherries and raspberry coulis.

Mango pav with shredded coconut, drizzled with white chocolate.


Mango pavlova with shredded coconut, drizzled with white chocolate

I stacked two pavlovas for an impressive-looking dessert.

(Serves 8-10)

For 2 pavlovas:

- 8 egg whites

- 2 cups caster sugar

- 2 tsp white vinegar

- 4 tsp cornflour

- 500ml whipping cream

- 2 big mangoes, peeled and sliced into thick strips

- 4 big passionfruit

- 200g shredded coconut (organic preferred), toasted

- 100g white chocolate buttons

To make the first pavlova in a rectangle about 24x17cm, whisk four egg whites until soft peaks form. Then gradually add one cup of sugar, whisking a tablespoon at a time until mixture is thick and glossy with stiff peaks. Fold in one teaspoon of vinegar and two teaspoons cornflour. Spoon on to a greased baking tray lined with non-stick baking paper. Smooth the top. Bake at 120C for 1 hour. Cool in the oven, turned off with door ajar. Repeat for second pavlova. To assemble, beat the cream and spread half over first pavlova. Arrange slices of one mango over the cream with pulp of two passionfruit. Scatter over 100g coconut. Top with second pavlova and repeat topping. Melt the chocolate gently in a saucepan with a dash of water, stirring. Then drizzle over the top.


Jenni’s top 5 pav tips

• Egg whites must be room temperature.

• Use a stainless-steel bowl absolutely clean and free of grease.

• There must be no hint of egg yolk in mixture.

• Make your pavlova shells the day before you need them.

• Keep in an airtight container and they will last for a few days.

 

© The West Australian

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