Around the World in 12 Dishes – Australia

by Jen on August 12, 2012 in around the world in 12 dishes,australia,recipe

pavlova

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.

The girls and I made our way to the library and found a few books all about Australia. We learned about traditional arts and crafts. It was when I saw that pavlovas originated in Australia that I knew this would be the perfect dish to make. My eldest daughter LOVES meringues. Every time we walk by a local bakery, she stops and stares at the meringue puffs in the window. I have never made a meringue, and I’m was a little afraid.

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.

Pavlova
(adapted from Joy of Baking)
4 large egg whites
1 cup superfine sugar
1/2 tsp pure vanilla extract
1 tsp white vinegar
1-1/2 tsp cornstarch
1/2 cup heavy cream
1 tbsp icing sugar
mixed fruit

1. Separate eggs, place egg whites in mixing bowl, beat with whisk attachment in electric mixer.
separating eggs

2. Once eggs reach soft peaks, add superfine sugar – 1 tbsp at a time.

beating eggs
beating eggs

3. Whisk, on high setting, until firm and glossy peaks form.

firm peaks set in eggs

4. Whisk in vanilla.

5. Remove from electric mixer, fold in cornstarch and vinegar.
6. Pour mixture onto parchment lined baking sheet – spread in circle (about 7″ in diameter) – make a nest with higher edges and a lower middle.
spread eggs on parchment

7. Place into the 250F oven and bake for 60-70 minutes…until meringue hardens and turns a pale cream colour.

8. Turn the oven off and leave the meringue in the oven until it cools completely.
baked and cooled

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.
5. Serve.

served 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.

{ 3 comments… read them below or add one }

Melissa P August 13, 2012 at 9:14 am

Well done on your pavlova, it looks fantastic
Just had to tell you that here in Melbourne Australia today the sun was shining despite it still being winter. And we saw a mob of kangaroo’s over our neibours fence (admittedly we live In a semi rural area and most of the time don’t see then) We still enjoy watching then.

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Valerie @ Glittering Muffins August 15, 2012 at 2:50 pm

Those look yummy, glad the girls like them and had fun :)

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Melissa August 19, 2012 at 7:59 am

You did a fabulous job on the Pav. It looks wonderful! Pavlova is my all time favourite and I hang out for the amazing ones that my Mum makes at Christmas time. If you make it again, try it with some passion fruit added to your mixed fruit topping – DELICIOUS!

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