Around the World in 12 Dishes – Australia

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.

(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.

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.

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.

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.

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.

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.