|
Australians and New Zealanders maintain an ongoing
"controversy" over who concocted the famous Pavlova. The Aussies lay
claim to it but the Kiwis think very differently. Each claim it as
one of their national dishes.
Firstly, how do you pronounce the word Pavlova.
Here we go: pav-LOH-vuh with the emphasis on the LOH part of the
word.
The word Pavlova is taken directly from the name
of the famous ballerina, Anna Pavlova. There is no argument about
that fact. Anna Pavlova visited Australia in 1926 and then came back
again in 1929 visiting New Zealand as well on this second visit. She
was billed as the greatest dancer of all time. As can be imagined,
she was very light on her toes.
Back at that time there was a very creative chef
working in the kitchens of the Esplanade Hotel in Perth, Western
Australia. To celebrate the visit of Anna Pavlova he created a
meringue-style dessert which was very light and airy. His delightful
dessert was considered to be lighter than air, just like Anna's
performances were. Consequently his invention was called a Pavlova -
that is the Australian version of how the Pavlova got it's name.
Now the Kiwis debate the fact that an Australian
invented the dessert. They say it was being made in New Zealand as
far back as 1919, although it was not called a Pavlova. The chef in
Perth included a small amount of vinegar in his recipe and it is the
vinegar which gives the meringue its soft marshmallow centre. It
seems the New Zealand version lacked vinegar in the recipe. The
dispute continues but that is enough debate for me....
Let me tell you more about the Pavlova and then
you can make one yourself. It certainly has the appearance of a very
large meringue, measuring as much as 9" to12" in diameter. Pavlovas
can stand anything up to 3" in height. They consist mainly of egg
whites and sugar and they are cooked very slowly in the oven. When
they have cooled they are topped with whipped cream and then very
colourful fruits are arranged on the top of the cream. The whole
creation is quite spectacular and most usually quite rich and sweet.
There are several variations of the Pavlova recipe. I use this one:
Ingredients:
4 egg whites,
1 teaspoon vanilla,
1 teaspoon white vinegar (or lemon juice),
1 cup of caster sugar,
1 cup whipped cream,
Fruit to decorate
Method:
Line a baking tray with foil or baking paper. On the foil or paper
draw a circle with a 22 cm (9") diameter. In a glass or china bowl
beat egg whites, vanilla and vinegar (or lemon juice) until soft
peaks form. Gradually beat in the sugar, one tablespoonful at a
time. When sugar is fully dissolved into egg mixture pile it onto
the baking tray, keeping the mixture within the circle. Smooth the
top but leave a slight hollow in the central area.
Bake at 120 degrees centigrade (250 degrees
fahrenheit) for approximately 1 and 1/4 hours. When cooked, the
Pavlova should be a very light beige colour. Turn off the oven.
Leave Pavlova to cool in the oven.
When cold, top with whipped cream and decorate
with fruit. Colourful fruits are good to decorate Pavlovas, ideas
being sliced banana, strawberries, kiwi fruit and passion fruit.
Passion fruit is particularly nice, in my opinion, as its tartness
complements the sweet Pavlova so well.
If you are making the Pavlova in advance then
store it in a cool dry place, not in the fridge and then decorate
just before serving.
About The Author
Jean Morrison is, by day, the owner of Heritage Ceilings (www.heritageceilings.com.au)
and, after hours, maintains Cheap And Easy Recipes (www.cheap-and-easy-recipes.com)
a website for people who want hearty food that is easy and cheap to
make. Her recipe website is anecdotal reflecting back to incidences
in her life as far back as school cooking lessons with the infamous
Miss Haughton.
|
