Australian Pavlova Cake: A Guide to Creating the Perfect Meringue Dessert

The Australian pavlova cake is a delectable sweet dish named after the Russian ballerina Anna Pavlova. It is a crucial element in the celebratory diets of the inhabitants of both New Zealand and Australia. It is usually regarded as one of the best meringue desserts and is a stalwart in the culinary world. In this recipe, you'll find a simple and detailed guide to making this dish at home.

Australian Pavlova Cake:

Ingredients:

• 301 gm sugar
• 2 egg whites
• 1 tsp cream of tartar
• A pinch of salt
• 53 ml water
• 304 gm sugar
• 2 egg whites
• 1 tsp cream of tartar
• A pinch of salt
• 51 ml water
• Fruits (preferably cut)
• 1 cup mint leaves

Method:

1. First, you have to preheat the oven to 150°C with a rack in the middle for even baking.
2. You will need to beat egg whites and cream of tartar in a large bowl until soft peaks form.
3. To the bowl, you have to beat in the granulated sugar, gradually, until stiff peaks form.
4. You will beat in salt and water to the beautiful white mixture, followed by completely mixing everything.
5. Then, you can spoon the meringue onto a baking sheet covered with parchment paper.
6. You need to bake it for 100 minutes until the meringue is crispy and dry.
7. You can turn off the oven, and leave it to cool completely in the oven.
8. To make the whipped cream, you'll take a large mixing bowl, and whip heavy cream till soft peaks.
9. To it, you'll gradually add granulated sugar and vanilla extract, whipping till stiff peaks form.
10. Now, it's time to assemble the dish. For that, you will place the cooled meringue on a serving plate.
11. Then, you will have to spread whipped cream over the meringue, leaving a border of two inches around the edges.
12. You can top it up with your favorite fresh fruits, and serve.

You should not let the meringue cool rapidly or unevenly because meringues crack at this point. You are suggested to use room-temperature egg whites for the meringue. You can experiment with different flavor combinations for interesting desserts. One important thing with this dish is that it should be served immediately after assembling it so the meringue doesn't become soggy. While adding the sugar to the meringue, you must not hurry, and add it quite gradually.

Otherwise, the meringue risks getting deflated. While beating the mixture, please ensure that you use a hand whisk because it needs to be whipped until stiff peaks form. Anything less than that and the dish will lack structure. A pro tip in this regard would be to chill the bowl and beater before you start whipping to achieve the desirable coldness in the cream. The lightness and the airiness of this dessert also come from its optimal baking temperature which should be kept low to around 150°C. Understandably, such an interesting dessert will pique your curiosity. However, you are suggested to not open the oven door while it is getting baked because that substantially affects the cooking process.

Any leftover pavlova cake can be kept in an airtight container in the refrigerator for up to two days.

You have to be careful not to overmix the meringue because that can make it very dense. It's also crucial that you allow it to bake at the right temperature and time period. Also, please remember to use room-temperature egg whites because otherwise, your cake can turn out to be odd in taste. If you want a more contemporary twist to this cake, you can lightly brown the whipped cream on the top using a blowtorch just before serving.

This dish is renowned and is known for its beautiful fluffiness of textures and flavors. Often, its fame makes it apparently difficult to execute by home cooks. However, as you can see from the recipe, it is really simple and easy to prepare, involves an aesthetically pleasing minimalist cake design, and is packed with beautiful flavors.

The Australian pavlova cake is really an impressive dessert that would indicate the grandeur of meringue in itself. With this recipe, you can unlock the hidden truths of achieving a crispy golden outside and a soft marshmallow-like inside, sandwiched between rich whipped cream and colorful fruits.