There have been many incredible New Zealand inventions over the years, as a small country it certainly punches above it’s weight. The list is endless, the jet boat, the disposable syringe, the Zorb, the tranquiliser gun, instant coffee (I didn’t say they were all good), the referee’s whistle (okay I’m losing momentum, pick it up), commercial bungy jumping, high speed amphibious cars, jogging and if we are to believe the stories, Richard Pearse flew a full nine months before the Wright brothers (he was obviously a typical New Zealander who didn’t want to make a fuss about being the first man in history to achieve powered flight, as Brian down the road had probably already done it and didn’t want to tell anyone either).
All of these great inventions go side by side with another amazing feat, making a huge meringue and adorning it with whipped cream and fruit and calling it a Pavlova (after the a Russian Ballerina; Anna Pavlova) some time in the early 20th century. The fact that it has whipped cream on top and the and the egg beater was invented by Ernest Godward in NZ in 1900 is surely no coincidence also.
There are many variations on making the ‘perfect pav’ and this is my interpretation on a recipe that has served me well every time I’ve attempted it. Good luck!
Ingredients
Equipment
Method
- Preheat oven to 185℃/365℉
- Whip egg whites at medium high speed until stiff peaks form (a term that means when you take the mixer out, the white makes a pointy thing that stays in place (tun mixer off prior to removing from whites).
- With mixer running on medium slowly add caster sugar a spoon at a time and mix until glossy (shinny and smooth). take a bit of the mixture and rub it between your thumb and index finger to make sure there are no grains of sugar left, if there is mix some more more.
- Add the corn flour and vinegar and mix though (about another 10 seconds).
- Turn oven down to 110℃/230℉ fan (120℃/250℉ non-fan)Line a baking sheet (or oven tray) with baking paper, spatula the mixture into the centre of the baking paper, pat down with the spatula so that it forms a round shape of about 20-25cm in diameter and about 5cm high. Flatten the top, but don't be too worried about smooth edges or sides (it needs character).
- Bake for 1hr 20mins and turn off the oven, leave to sit in oven for at least an hour, but it can be left in there overnight, remove from oven and VERY CAREFULLY slide the baking paper (with pavlova on it) onto a surface or into a storage receptacle until you are ready for the next stage, but don't start that until it is completely cooled.
- Once cooled, it's ready to go and time to add your flair, but first remove the baking paper.
- Chop desired fruit into various sizes and shapes
- Add the cream, sugar and vanilla extract to a bowl and beat with a stand mixer/hand mixer/egg beater/whisk until thick and creamy (I know, it's cream).
- Spatula the cream over the top of the pavlova and artistically (up for your own interpretation) add the fruit.
- Serve by slicing in half then half again and then half again until you have eight relatively even slices.
- Enjoy this marvel of Kiwi ingenuity!
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