Strawberry Pavlova

Australia's national dessert: a vast disc of crisp-shelled, marshmallow-centred meringue piled with whipped cream and fresh strawberries and kiwifruit: summery, abundant and triumphant, always eaten outdoors at Christmas

Origin: Australia (and New Zealand: the pavlova wars remain unresolved)

From the journey of Strawberry.

The pavlova (named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926) is the most fiercely contested national dessert in the Southern Hemisphere. Both Australia and New Zealand claim its invention. Oxford food historian Helen Leach argues in The Pavlova Story (2008) for New Zealand; the Australian camp counters with a 1935 Perth recipe. The dispute, like the Jollof Wars, will never be resolved. What is not disputed is that the pavlova is Australia's Christmas centrepiece, served in the height of Southern Hemisphere summer, covered with whipped cream and fresh fruit, strawberries prominent among them. The combination of crisp, airy meringue shell, molten marshmallow interior, cloud of whipped cream and the bright acidity of strawberries and kiwifruit is one of the world's great dessert compositions. The dish requires nerve in the making; the meringue must be beaten perfectly, cooked gently and cooled slowly; but rewards courage with magnificence.

Ingredients

Meringue

6 large egg whites, at room temperature
350 g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp pure vanilla extract

Cream

500 ml double cream, well chilled
2 tbsp icing sugar
1 tsp vanilla extract

Fruit topping

500 g ripe strawberries, hulled and halved
3 kiwifruit, peeled and sliced

Finish

1 tbsp icing sugar (to dust over fruit)

Optional

1 handful fresh passionfruit pulp (optional, traditional Australian finish)

Method

Preheat oven to 150°C (130°C fan). Line a large baking tray with parchment. Draw a 25cm circle on the parchment and flip it over (so the pencil doesn't touch the meringue).
In a large, spotlessly clean bowl (any trace of fat will prevent the whites from whipping), beat the egg whites with an electric mixer until they form stiff peaks.
Add the caster sugar one tablespoon at a time, whisking continuously between each addition. Continue whisking until the meringue is very stiff, glossy and smooth; when a small amount is rubbed between your fingers, you should feel no graininess from undissolved sugar.
Quickly fold in the cornflour, vinegar and vanilla using a large metal spoon; just three or four folds. Do not over-mix.
Spoon the meringue onto the parchment circle. Build up the sides slightly higher than the centre; you are creating a nest that will hold the cream and fruit. Make the edges slightly rough and textured; the top of the meringue can have swirled peaks.
Bake for 1 hour 20 minutes until the outside is pale gold and firm to the touch. Turn the oven off. Leave the pavlova in the closed oven until completely cool; at least 2 hours. Do not open the oven during cooking or cooling.
When ready to serve: transfer the pavlova to a serving plate (it can be on the parchment). Whip the cream with icing sugar and vanilla to soft peaks. Pile the cream on top of the pavlova. Arrange the strawberries and kiwifruit over the cream. Add passionfruit pulp if using. Dust lightly with icing sugar. Serve immediately.

Notes

The greatest challenge with pavlova is humidity. High humidity causes the meringue to 'weep' (small beads of liquid form on the surface) and the shell to become soft and sticky rather than crisp. On very humid days, add an extra teaspoon of cornflour. The pavlova base can be made a day ahead and stored, uncovered, in a dry environment. Top with cream and fruit only at the last moment. The addition of passionfruit pulp is the classic Australian finish and is highly recommended: its tart, tropical quality cuts through the sweetness of the meringue and cream magnificently.

The Gastrographer

Name: Strawberry Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 4 h
Yield: 10
Cuisine: Australia
Ingredients: 6 large egg whites, at room temperature; 350 g caster sugar; 2 tsp cornflour; 1 tsp white wine vinegar; 1 tsp pure vanilla extract; 500 ml double cream, well chilled; 2 tbsp icing sugar; 1 tsp vanilla extract; 500 g ripe strawberries, hulled and halved; 3 kiwifruit, peeled and sliced; 1 tbsp icing sugar (to dust over fruit); 1 handful fresh passionfruit pulp (optional, traditional Australian finish)

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control