Classic Aussie Pavlova, my mum's secret recipe! (2024)

FAQs

What's the difference between a meringue and a pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems.

But the fruit is the big thing; that's probably the biggest difference between Australian and New Zealand pavlova. The New Zealand pavlova is very much a kiwi fruit thing, whereas in Australia you have passionfruit and occasional atrocities I've seen, like pineapple.

Sure, Australian chef Bert Sachse, from Perth's Esplanade Hotel, might have made this baked meringue dessert famous in 1935 as a homage to ballerina Anna Pavlova (who, some six years earlier, had stayed at the hotel on her second Australian tour in 1929).

If you've noticed that most pavlova recipes add cornflour and something acidic, often vinegar but sometimes lemon juice or cram of tartar, here's why: adding starch and acid creates a more stable foam and helps prevent several potential problems.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.

Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much. Essentially when the marshmallow in the middle is above 100 C, some of the water associated with the egg white is going to turn to steam.

Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours. You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays. New Zealanders and Australians compete for ownership of pavlova, which in both countries is an iconic national delicacy.

Is pavlova Aussie? ›

They reckon Bert Sachse, a chef in Perth, Western Australia, created the dessert but his recipe is believed to date from around 1935. They also claim to have a Pavlova recipe dated 1926, the same year as New Zealand's recipe. However, the Aussie version has jelly as a base.

Australians and New Zealanders agree on that, but not on who invented it. In its relaunched online edition, the OED says the first recorded pavlova recipe appeared in New Zealand in 1927. This was in a book called Davis Dainty Dishes, published by the Davis Gelatine company, and it was a multi-coloured jelly dish.

Pavlova, the Australian national dessert, is one of the most delicious desserts you'll ever try! Cased in meringue, crisp from the outside but soft and tender inside, it is topped with a layer of whipped cream and a layer of fresh fruits.

Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.

The pavlova dessert cake is believed to have been created in honour of the Russian ballerina Anna Pavlova, who toured Australia and New Zealand during the 1920s.

But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinction depends on how the key ingredients — egg whites and sugar — are combined and whether any heat is involved in the process.

Named after the famous Russian ballerina Anna Pavlova, a pavlova is essentially a meringue cake made of whipped egg whites and sugar. It's perfectly light and crisp on the outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.

The outside of a pavlova meringue may not be quite as brilliantly white as a crisp meringue because of the higher oven temperature but it should not be buff coloured or dark brown. If the meringue is taking on too much colour then the oven temperature is too high.

Italian Meringue Recipe

This type of meringue is commonly known as the most challenging of the three to master, but with the right technique you can create delicious desserts topped with this fluffy Italian treat.