Traditional Australian Pavlova
The Pavlova recipe I make is an old recipe taken from my trusty Aussie Women’s Weekly Recipe book. *(Page 32 is a tomato veal dish, Peggy!)
This book that was gifted to me in 1979, by my Mother. 41 years later, with its spine tatted and broken, this book continues to reveal recipe secrets I have yet to make.
Following is the recipe I use, although I don’t use a piping bag to make the edges.
I just dump the meringue mix on to a lined baking sheet and form it into a makeshift circle, by dragging around the edges from base to tip with a broad spatula. It is less fuss, and noone wants too much fuss in the kitchen, when the mercury soars in summertime!
Pavlova Cooking Tips
I cook my Pavlova in an oven set on 150 degees C. (300 degrees F.) for around 35 – 40 minutes. Then I will leave the pavlova to cool in the oven.
Once the Pavlova has finished its cooking time, I turn the oven off, and place a wooden spoon in the door to allow some heat to escape, but not all the heat, at once. This extended minimal heat is enough to dry the outer shell of the Pavlova whilst allowing the middle to be all soft and gooey.
It ends up quite rustic looking but leaves a crater or depression in the top into which you can place your fruits, custard or cream, or all three.
Celebration Pavlova with Chocolate Dome
This year I decided to make something a little different. Impressive isn’t it? And it is quite simple.
Do you want to know how to make the Chocolate dome for the top?
Find the directions for this variation at my other blog – Something to Ponder About