It isn’t Christmas in Australia without a pavlova (don’t argue with us on that, Kiwis!). This airy dessert is made of a meringue shell that is topped with cream and fresh fruit, and these mini individual pavlovas are the perfect…
Enjoy this traditional Australian Christmas dessert shaped as a festive wreath. Pavlova is crisp, light, and airy, and can be topped with any of your favourite seasonal fruits. A stand mixer or handheld mixer will make beating the eggs whites a much faster process. Pavlova is best made and served the same day.
1. Preheat the oven to 120’C. Line a large baking sheet with baking paper. Using a stencil or freeform, draw a 10” circle on the parchment paper, then flip over the baking paper (this will be the guide for forming your wreath shape). Set aside.
2. Using a hand or stand mixer fitted with the whisk attachment, beat the egg whites and 1 1⁄4 cups of granulated sugar until stiff peaks form (about 6 minutes). Sift in the cornstarch, then add the vinegar and vanilla extract then beat for another minute.
3. Using a piping bag or large spoon, drop rounds of the meringue mixture onto the baking paper using the guide to form the wreath shape. Gently smooth the top of the meringue to allow room for the whipped cream and fruit once baked.
4. Bake in the preheated oven for 90 minutes. After the elapsed time, turn the oven off and allow the pavlova continue baking for another 60 minutes.
5. After the elapsed time, the pavlova should be slightly golden and dry. Remove the pavlova from the oven and allow to cool completely. The pavlova can remain in a dry area at room temperature for several hours before being topped and served.
6. Just before serving, whip the cream, sugar and vanilla extract until stiff peaks form. Spread on top on the cooled pavlova, then top with sliced strawberries, fresh raspberries and chopped pistachio. Serve right away.