Depending on where you’re from, will potentially determine your opinion on the origin of the pavlova. Personally, I love that this dessert is so delicious and such a crowd favourite, that there is an ongoing debate; because everyone wants to claim it as their own, everyone wants to take the credit. A favourite in my house is keeping it super simple with a mountain of fresh, blushing berries on top of that crumbly framed, marshmallowy base.
But, being so rich in sugar it is definitely a sometimes food rather than an everyday staple. But, if we were to make it a bit better for us, maybe it could be a slightly more regular dessert on offer?! Like if we were making it sugar-free, perhaps! Boo to all you naysayers, it can be done! So here are two recipes for you, a favourite of mine infused with lemon myrtle for a slightly more Australian version. The second, a sugar-free base, which sure, doesn’t have an identical texture, but it’s pretty close and is definitely more inclusive to our party guests who don’t want or need that sugar spike.
You can decorate with sunshine warm, yellow bright, mango flesh atop its creamy whipped, best friend. There’s just something so special about fresh summer fruit with billowy clouds of pure white cream that is just so satisfying. Weiss bars successfully captured evoking childhood memories with this sensational combination. For extra crunch and a toasty depth of flavour, sprinkle over some macadamia nuts, a contributor to our country’s most lucrative horticultural exports. For a fresh, eye-popping, textural explosion, add some fruity, natural, finger lime caviar. These are available in a most spectacular rainbow of colours, more variation than any other citrus, just gorgeous. Stone fruit a summer favourite and pair beautifully with the mango. Or keep it year-round friendly by sprinkling over your favourite frozen berries!
Wherever you’re from, make this wonderful dessert your own, your way, with your favourite ingredients. Kiwifruit, strawberries, passionfruit are all brilliant classics, but why don’t you give my new look pavlovas a go, they are awesome.
Recipe Title – My Fave Pavlova
- 6 egg whites
- 330g Caster Sugar
- 2tbsp Cornflour
- ½ tsp ground lemon myrtle
- 1 vanilla bean
- ½ tsp cream of tartar
- 1tsp white vinegar
- 300ml whipped cream
- Finger Limes
- Preheat oven to 150°C. Grease and line a large baking tray with baking paper. Lightly dust a prepared tray with 1tbs corn flour.
- Place sugar, lemon myrtle and vanilla seeds in a food processor and whiz until fine. Sift through a fine sieve into a bowl. Place the egg whites and cream of tartar in an electric mixer fitted with the whisk attachment and whisk to soft peaks.
- With the motor running, add 1 tbs sugar mixture every 30 seconds, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy. Gently fold through the vinegar and the remaining 1tbs corn flour, then spread meringue onto a prepared tray into a 22cm-diameter round. Using a palette knife spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
- Place pavlova in the oven, then immediately reduce oven temperature to 100°C. Bake for 1 1/2 hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 2 hours.
- Dollop over the whipped cream and top with the mango slices and macadamias. Squeeze over finger lime pearls to serve.
Recipe Title – Sugar-Free Pavlova Base– Say What?!
- 3 Egg Whites
- 60g Stevia
- 1tsp Cream of Tartar
- 2 tsp Arrowroot Flour
- 1 tsp White Vinegar
- 1 tsp Vanilla / 1 vanilla bean scraped
- Preheat oven to 150°C. Grease and line a large baking tray with baking paper. Lightly dust a prepared tray with 1tsp arrowroot flour.
- Place the egg whites and cream of tartar in an electric mixer fitted with the whisk attachment and whisk to soft peaks.
- With the motor running, gradually sprinkle stevia, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy.
- Gently fold through the vinegar and the remaining 1tsp arrowroot flour, then spread meringue onto a prepared tray into a 20cm-diameter round. Using a palette knife spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
- Place pavlova in the oven, then immediately reduce oven temperature to 100°C. Bake for 1½ hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 2 hours.
- Dollop over the whipped cream or dairy-free alternative, then top with lower fructose berries to serve.
- Rather than striving for a perfect circle on a rectangular tray, I used a pizza tray to bake mine, which acts as a super circular guide.
- It’s imperative you let the pavlova cool slowly and gently otherwise the surface will collapse which would be a horrible shame after all your effort.
- Decorate and top your pavlova with your favourite ingredients, I would suggest a variety of colours and textures and a few fruits that are a little bit tart or sour to balance out the sweetness.
Utilise the yolks in custard, another yummy dessert addition to keep on hand when entertaining.
Health and Lifestyle Notes
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free - Low Fructose
- Dairy Free
- Nut Free
- Paleo Friendly