Grandma’s Pavlova

with Honey Whipped Cream & Summer Fruits

My Grandma’s recipe for a classic Australian dessert.  It is a crispy meringue on the outside, soft and fluffy on the inside, topped with a layer of whipped cream and fruit.  To me, a “Pav” has to have berries, kiwis and passion fruit, but there are no rules.

 

This recipe is an old one, given to me by my Grandma Hines. She was an amazing cook and did everything by hand, including whipping up this Pavlova, which to this day still amazes as it takes a lot of energy & stamina to whip up a pav by hand and the cream too!

 

You will find this great classic Australian dessert served at just about every Aussie BBQ, party, family gathering or celebration.  It is believed that this dessert was named after Anna Pavlova, a Russian ballerina who toured both Australia and New Zealand in the 1920s.  Pavlova is an iconic dessert in both countries.

 

  • Prep 20 mins
  • Cook Time 1 - 1 ¼ hours.
  • Difficulty Low
  • Serving8-12
  • Paleo

    Paleo Diet focuses on eating animal protein, vegetables, fruits, nuts, seeds and avoids legumes, grains, sugar, dairy and processed foods.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

  • Protein

    Recipes with protein-rich ingredients.  Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

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Pavlova

  • 6 egg whites
  • 1 ½ cups sugar - fine white
  • 2 tsp cornstarch
  • 1 tsp white vinegar

Whipped Cream

  • 2 cups | 500ml heavy cream
  • 2 tsp vanilla
  • 2 tbsp - ¼ cup honey - to taste

Fruit

  • 2 peaches or plums - thinly sliced
  • 3 kiwis - peel & thin sliced
  • 3 cups berries
  • 2 passionfruit
  • edible flowers to garnish - optional

Method

Grandma’s Pavlova

 

PREHEAT OVEN 360F | 180C.  –    you turn the oven down to 240F | 120C to cook the Pavlova

 

LINE BAKING TRAY or sheet pan with parchment paper.  I mark out the size of the pav on the parchment paper. Round is about a 23-25 cm/ 9-10 inch diameter circle or a similar size square or rectangle, depending on how I want to serve it. I find it easier to cut and serve as a rectangle.

 

SEPARATE egg whites into a very clean and dry mixing bowl – be sure to have no traces of egg yolk.

 

WHISK egg whites in a standing mixer or with a hand mixer or by hand (if you’re tough) until whites are stiff.

 

SLOWLY ADD sugar in 1/2 cup measures, whisking all the time and occasionally stopping to scrape down the sides of the bowl.  Whisk until the mixture is glossy and mostly smooth when rubbed between your finger and thumb. This takes a few minutes.

 

ADD sifted cornstarch, vinegar and whisk 20 secs to incorporate evenly.

 

SPREAD meringue out on your marked parchment paper – an offset spatula or knife is the easiest.  Keep it nice and neat, and the edges all smooth as the cooking process doesn’t change the “look” of the meringue much.

 

GENTLY place in the oven. Immediately turn the oven temperature down to 240F | 120C.

 

COOK for about 1 hour up to 1 ¼ hrs – it will depend on your oven and moisture. There should be a nice crisp, even shell on the outside and the inside should be fluffy.  The meringue colour will either be white or have a slight tint to it—do not allow it to brown.

 

REMOVE from the oven & cool completely. Be careful when moving as it can be delicate. Also, be aware of humidity as meringue and humidity are not great friends.

 

 

ASSEMBLE

WHIP your cream.  ADD vanilla & honey to taste, whipping to incorporate.    PREP your fruit.

 

SPREAD whipped cream over the top of Pavlova and pile on fruit and garnish with edible flowers or passionfruit.

 

SERVE immediately.

Tips + Suggestions

WHIPPED CREAM – SWAP HONEY for sugar in the whipped cream. ADD CREME FRAICHE to the whipped cream for a heavier smooth, thicker cream.

 

ADD PASSIONFRUIT to the whipped cream.

 

DAIRY-FREE SWAP Whipped Cream for a fruit curd-like lemon or passionfruit or whipped coconut cream.

 

FRUIT – there are no rules – use what you have and love – stonefruits, kiwi, berries, and tropical fruits are best. 

 

BUY PASTURE RAISED EGGS from your local farmer.

 

EGG YOLKS – use the 6 eggs yolks to make fruit curd or add them to a frittata or scrambled eggs.