One of the joys of sailing around the world was shopping at ethnic markets and trying out new recipes.  During the time we spent in Australia, I was treated to this marvelous dessert twice.  The first time I encountered it was in Bundaberg, Queensland—in a beauty shop, of all places! I was having my hair colored and cut, and while I was there, a lady came in cradling a box from the local bakery. “Pavlova!” my hairdresser shouted.

“Lois, have you ever tasted this?” she asked. I shook my head no. “You must have a piece. It’s like manna from heaven!”

Not having any idea what manna would taste like (I always thought it was a kind of bread), of course, I agreed to try it.  The soft, sweet meringue melted in my mouth. The fruit provided a tangy contrast. Those tastes—combined with rich whipping cream—indeed tasted like a slice of heaven!

Pavlova is an authentic Australian specialty, so claim the Aussies. This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 through Australia. But this dessert is also one of the national symbols of New Zealand.  Anna toured both countries that year. So was this recipe was created in 1929 in New Zealand or in 1934 in Australia? The two countries have even taken the fight to court. The controversy makes Pavlova all the more mouth-watering.

I made the dessert for “the kids” last Sunday when they came to our house for dinner. My daughter-in-law, Sabine, guessed that it came from Austria. That’s where Google comes in! All agreed that my version of Pavlova (see below) was lip-smacking good.

Recipe for Mixed Berry Pavlova
1 Pavlova shell
6 cups mixed berries (strawberries, raspberries, blueberries, blackberries, etc.) cut as for fruit salad and mixed with a pinch of salt and superfine sugar to taste
2  pints best-quality vanilla ice cream or 1 pint fruit sorbet and 1 pint ice cream (optional; not always  included in a Pavlova, but very good)

Whipped Cream
Whipped Cream Topping:
1 cup very cold heavy cream
4 tablespoons sugar
½ teaspoon vanilla extract

Place the Pavlova shell on a cake plate. Soften the ice cream and/or sorbet (if using). Spread first the ice cream and then the whipped cream over the shell and top with the berries. Slice into wedges or just heap into a bowl.

Pavlova Shell
4 room-temperature egg whites
Pinch of salt
½ teaspoon cream of tartar
1 cup plus 2 tablespoons superfine sugar
¾ teaspoon vanilla extract
1 tsp. white vinegar
2 tsp. cornstarch

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment and draw a heavy 10-inch circle on it. Turn paper over.

2. With the whisk attachment in place, beat egg whites, salt and cream of tartar in the bowl of an electric mixer set on medium-low speed. When frothy, increase the speed to medium-high and beat until the whites form soft peaks.

3. About 2 teaspoons at a time, add sugar while continuing to beat. Increase the speed to high and beat until stiff and glossy. Beat in vanilla, 1 teaspoon white vinegar, and 2 teaspoons cornstarch.

4. Spoon meringue into the traced circle, smooth with a spatula and shape like a shallow bowl.

5. To cook: Place in the middle of the oven and reduce heat to 250 degrees. Bake for 1¼ hours. Turn off the oven. Leave the meringue in the closed oven for at least 4 hours. Leave the meringue in the turned-off oven to cool, preferably overnight. Should end up crispy on the outside, chewy in the middle.

Pavlova Shell

Adding Sorbet

Pavlova with fruit added

Pavlova, Ready to Serve

Happy Guests

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