Recipes

Pavlova passion

Delicious Pavlova Image by Aline Ponce from Pixabay

IT’S always a challenge when people ask me what a typical Australian dish is. I tell them: “It’s all the best dishes from each country around the world”. Our great country was built on diversity; people from across the globe have created the dynamic culture we have today. Many left their shores with very few personal possessions, but a large collection of recipes and cooking techniques to remind them of their homeland.

However, the perfect finale to any Australian feast has to be the Pavlova, despite the Kiwi’s laying a claim to be the inventor of this quintessentially Aussie dish. The abundance of tropical fruits like fresh mango, pawpaw, bananas and passion fruit are just a few of our prized delights.

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Pavlova Recipe

Recipe rating: 5.0 from 2 votes
Recipe by Chris Arkadieff Course: DessertCuisine: AustralianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour

30

minutes

A Meringue dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream.

Ingredients

  • 4 egg whites

  • 225 g castor sugar

  • 1 tsp corn flour

  • 1 fresh vanilla pod

  • ½ lemon zested

  • 250 ml of double cream

  • 450 g fresh fruit of your choice

Directions

  • Heat the oven to 180C fan-forced.
  • Cover a baking tray with baking paper.
  • Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Slowly add the caster sugar and whisk well.
  • Once all the sugar is incorporated continue to whisk for 4 minutes.
  • Next whisk in the corn flour and vinegar.
  • Spoon the mixture into small mounds on the baking tray. Use a palette knife to form small rounds about 10cm in diameter.
  • Place in the oven and turn the temperature down to 120 deg for 1.5 hours.
  • Turn the oven off after 1.5 hours and leave until the oven and meringue is completely cold.
  • Carefully remove the meringue and place on your serving dish. Don’t worry if they crack.
  • Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon on the top of pavlova.
  • Dice or slice your fruit and spoon on the top of the cream and dust with some icing sugar.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
11 June 2020 7:52 PM