Food & Drink

A Christmas Pav Recipe

Named after the Russian ballerina Anna Pavlova, this elegant, light and refreshing dessert is synonymous with Aussie summers and Christmastime. 

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Every household will have their own versions of this festive classic, but here is a recipe from our very own Montarna Pitt to help you tackle this Christmas favourite. Feel free to add your unique touches like cream, lemon curd and whatever seasonal fruit toppings you like!


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INGREDIENTS (from Harris Farm)
  • 225ML EGGWHITES (APPROXIMATELY 6 EGGS)
  • 1½ CUPS (330G) CASTER (SUPERFINE) SUGAR 
  • 1½ TEASPOONS WHITE VINEGAR

METHOD

1. Preheat oven to 150°C. 

2. Place the eggwhites in an electric mixer and whisk on high until stiff peaks form.

3. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding another tablespoon. 

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4. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy.

5. Scrape down the sides of the bowl with a spatula.

6. Add the vinegar and whisk for a further 2 minutes or until glossy and combined. If you rub a little of the meringue mixture between your thumb and index finger it should feel smooth meaning that all of the sugar has dissolved. If it has not, continue mixing. 

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7. Draw a 26cm circle on a sheet of non-stick baking paper and place on a large baking tray. (Not the size may change depending on the shape you would like). 

8. Place heaped spoonfuls of the meringue mixture into the desired shape. 

9. Place the tray with the meringue circle on the middle shelf in the over. 

10. Reduce temperature to 120°C (250°F) and bake for 1 hour 30 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

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TIPS
  • Ensure the mixing bowl is exceptionally dry and clean, any residue oils or moisture will effect the egg whites. 
  • Store the pavlova base in an airtight container right up to the point of serving as the humidity in the air will soften the meringue and make it feel sticky. 

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