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    You are in: Home / Recipes / Australian Pavlova Recipe
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    Australian Pavlova

    Australian Pavlova. Photo by Scarlett516

    1/3 Photos of Australian Pavlova

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Sharon123's Note:

    This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!

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    Ingredients:

    Yield:

    pavlova

    Units: US | Metric

    Filling

    • fresh fruit (your choice)
    • whipping cream

    Directions:

    1. 1
      Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
    2. 2
      Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
    3. 3
      Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
    4. 4
      Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
    5. 5
      The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on May 14, 2009

      55

      This was delicious! I topped it with fresh kiwifruit, fresh strawberries, and fresh blueberries. Made for my teammate on ZWT5: Australia/New Zealand Epicurean Queens.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      55

      If your name was Matilda I would happily go waltzing with you after tasting this recipe! For some reason, I always was a bit scared of trying to do a meringue type recipe. However, in the spirit of the tour, I decided to try something new and, to my amazement, I actually pulled it off. I got two decent personal sized pavlovas out of this recipe and used just under the 2/3 cup sugar. I might actually use just a little bit less next time simply to see how low I can go. I went full out with the toppings to make this as 'down under' as I could. I stirred some Australian honey through a bit of low fat Greek yoghurt and spooned that into the hole. Then I piled on a bunch of kiwi and mango. Finally, I toasted a couple macadamia nuts, crushed them and sprinkled them over the top. A massive treat! Made for Chow Hounds team for ZWT5.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2008

      55

      This is my all-time favorite dessert! My grandmother makes it for me and I LOVE IT!! I like the fact that you included the history of it. Whenever I mention Pavlova to anyone I have to mention the ballerina too.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Australian Pavlova

    Serving Size: 1 (203 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 561.5
     
    Calories from Fat 0
    76%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 110.2 mg
    4%
    Total Carbohydrate 134.7 g
    44%
    Dietary Fiber 0.0 g
    0%
    Sugars 134.1 g
    536%
    Protein 7.2 g
    14%

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