Happy Australia Day and the Aussie pav

25 Jan

The Aussie PavlovaAustralia Day is here again! How does it arrive so quickly every year? It must be that it lives in the wake of the Christmas-New-Year festivities…everyone is settling back to work and bang! There it is! Though I must say, it is possibly the most welcome holiday in the QLD calendar for me … a little reward after 3 weeks back at work and an opportunity to sleep in, dash to the coast or celebrate with friends. Or all of the above!

This year it will be different though. Over here in Vancouver it could slip by unnoticed except for the tradition making of the pav. My good friend Emily has her birthday on Australia Day, so I make one every year to celebrate that occasion and Australia Day all at once. But this year I decided to make smaller ones for my husband to take to work. He might not get the public holiday, but he can still have the pavlova.

It’s likely going to be wet and chilly here on 26 January, so think of me sipping a hot tea while those in Oz sip a chilled white by the pool. I will be a little bit jealous!

This is an adaptation of my Mum’s recipe. It makes an incredible pavlova that is crispy on the outside and perfectly gooey in the middle. Once you try it you’ll never eat store-bought pavlova again!

IMG_9361 meringues

Ingredients

4 egg whites

1 ½ cups caster sugar

1 tsp vanilla extract

1 tsp white vinegar

2 heaped tsp cornflour

4 tbsp boiling water

250ml full fat cream

A capful of Cointreau

1 tbsp icing sugar

Fruit of your choice – I am using a punnet of strawberries and a punnet of blackberries, but in Australia I love to use green and gold coloured fruit – corny or patriotic? Your call!

Method

Preheat the oven to 180*C

Beat egg whites to soft peaks with electric beaters.

Beat in vanilla extract, vinegar, cornflour and water separately.

Add sugar a tablespoon at a time, beating constantly until the sugar is incorporated and you have very stiff peaks.

Spoon onto a baking paper lined tray (I find it helps to spray the tray with olive oil spray before laying the baking paper down – it stops it from shifting as you dollop the meringue onto the paper.)

Drop 2 heaped dessertspoons of meringue into neat mounds on the baking paper, leaving a little room to spread. If you plan on topping with cream put a little dent in the centre of the mound.

Place tray in the oven and turn back to 150*C and cook for 30 mins.

Turn the oven off, but leave the door shut and the tray in the oven for another 30 mins.

Remove tray of meringue from the oven and gently transfer to wire racks to finish cooling.

In a clean and dry bowl beat the cream with Cointreau and icing sugar until very thick.

Refrigerate until required.

Just before serving, top with cream and fruit.

Makes 14

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One Response to “Happy Australia Day and the Aussie pav”

  1. Stephanie January 27, 2013 at 5:58 am #

    Don’t feel too jealous about the tea vs wine- we’re in cyclonic conditions back here! So I’m drinking tea too, albeit on the other side of the world.
    Love Steph xx
    PS I can attest that your pav is amazing!!

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