We’re a little late, but we’ve finally made it to Australia! Isn’t Australia every Canadian kids dream location. I mean, really. When I was a kid I assumed that Australia was littered with kangaroos and the sun is always shining. As an adult I realize that it does rain and kangaroos are not running around like squirrels. Even with this knowledge I still dream of vacationing in the land of Oz! So, when Around the World in 12 Dishes set off for Australia I knew this was gonna be fun.
A pavlova is a named after Anna Pavlova, a Russian dancer, to honour a visit she made to the region. No one seems to agree if the dessert originated in New Zealand or Australia. Whichever it was the dessert is simple and delicious and is loved in Australia.
1. Separate eggs, place egg whites in mixing bowl, beat with whisk attachment in electric mixer.
2. Once eggs reach soft peaks, add superfine sugar – 1 tbsp at a time.
3. Whisk, on high setting, until firm and glossy peaks form.
7. Place into the 250F oven and bake for 60-70 minutes…until meringue hardens and turns a pale cream colour.
To make the topping
1. Chop seasonal fruit; nectarines, blueberries and strawberries and set aside.
2. Whip heavy cream until it thickens.
3. Whip in icing sugar.
4. Spread whipped cream over centre of pavlova and top with fruit.
This dessert was a HIT! The best part, aside from the flavour, was having my daughters’ in the kitchen watching the eggs do their magic. It really is amazing how simple egg whites can make such a beautiful creation. The girls could not believe it. Dessert and a science experiment.
Now it is time to hear from all of you. Have you been to Australia or explored Australia through play? Why not link up your Australian post in our linky. We would love to see what you have discovered about Australia. Please visit some of the other posts in the blog hop…there are some incredible dishes and crafts already linked up.