Departing slightly from my usual posts, here is a tasty recipe for tomorrow’s big AUSTRALIA Day. Created and photographed by my wife Kristin Buesing. You can see more of her food styling and food photography work on her blogs Kristin Buesing and S’more.
This dessert is believed to have been created in honour of the Russian ballet dancer during one of her tours to Australia and New Zealand in the 1920s. However the nationality of its creator has been a source of argument between the two nations for many years. But let’s not get caught up in this.
This recipe makes you small individual pavlovas which are easier to carry around. Make sure to keep the cream as cold as possible.
1 1/2 cups (330g) caster sugar
1 tsp vanilla extract
2 tsp cornflour
1 tsp white wine vinegar
300 ml cream
2 punnets raspberries
Preheat the oven to 150°C and line 2 baking trays with baking paper.
Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined.
Place 4 dollops of meringue on each baking tray, making a shallow indent in the centre of each with the back of a spoon.
Place in oven, reduce heat to 120°C and bake for 1 hour. Leave in the switched-off oven for 2-3 hours until meringues are dry and oven is completely cool. (They’ll keep for up to 2 days in an airtight container.)
Whisk cream until soft peaks form. Dollop cream on top of meringue nest and top with raspberries and passionfruit. Serve immediately.