There is a little competition about the origins, but it is so delicious...
If you didn’t know, there is a bit of a rivalry/competition between Australia and New Zealand…not sure why I mean they are two different countries!! One has Kangaroos and one has Kiwi Birds – so totally different.
They do a share the one very cool trait though. Even if the locals have just met you, you are likely to be invited for dinner if you had have nothing else going on.
Anyways – I digress. Let me get talk about the mystery of where exactly the Pav was created…Australia or New Zealand?? The Pav (aka Pavlova if you want to demonstrate that you are not from Oz or NZ!) has long been a favourite at family gatherings. It’s an egg white meringue, covered in cream with fresh fruit. It’s sugar and fruit so how could you go wrong!?!?
There has been a bunch of research into this origins of this sweet treat and you know what I've found? The United States is the frontrunner! – WHAT!?
No matter where it is from, hmhm Australia, I think we can all agree that it is yummy and delicious.
How to make the Pav thanks to leading food editor and cookbook writer, Donna Hay.
- 150ml egg whites (approx. 4 eggs)
- 1 cup Castor Sugar (superfine)
- 3 teaspoons Cornflour/Cornstarch
- 1 teaspoon white vinegar
- Whipped cream
- Fresh fruit to serve
- Preheat oven to 150°C (300°F). 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 cornflour over, add the vinegar and fold through.
- Pile into an 18cm-round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit. Serves 6–8.
Now get to the kitchen and bake it! And…don’t forget to invite me over for a taste test!
Here is a video of the pro at work!