Who’s up for a slice of Australia Day Pavlova?
It may be a little cliche but I’m making an “Aussie Pav” for Australia Day this year.
The truth is, I’ve never made a pavlova for Australia Day before! I wonder if that make me unAustralian??? I’ve made a lot of other delicious Australia Day Recipes which I will shared recipes for a few days ago, but never a Pav.
With this thought in mind I realised it was time to getting cracking…. hehe, cracking… like cracking eggs, okay, maybe it’s not that funny.
I made passionfruit curd yesterday so I had 4 eggs whites sitting around the kitchen looking lost. These little babies were destined for the Thermomix. Incase you are wondering I have never made a Thermomix pavlova before.
Queue the drumroll…”What could go wrong with that I wonder”.
Thankfully it all worked out just fine. I used my normal recipe but added the butterfly to the thermomix to whip the eggs whites. It worked perfectly. Maybe it’s true, the Thermomix just might be able to do everything!
If you don’t have a TM5, don’t worry, this is my standard “old school” pavlova recipe, so you make it exactly the same way but in a mixer.
The Pavlova could have been topped with cream, mango and banana and green sliced kiwi fruit with passionfruit curd piped peaks around the dessert if I was going for the Green and Gold theme. I wanted a red and blue berry theme for my Australia Day Pavolva.
- 4 egg whites
- 200 gm caster sugar
- 1 tsp vanilla extract
- 1 TBS cornflour
- 1 tsp lemon juice
- 500 ml cream
- 3 TBS Icing sugar
- 1 1/2 tsp vanilla extract
- 1 punnet strawberries
- 1 punnet raspberries
- 1 punnet blueberries
Pre-heat oven to 120 degree celsius.
Place baking paper on a cookie sheet.
Ensure the mixing bowl is clean and dry.
Insert butterfly and leave MC off.
Place egg whites in bowl and whisk for 1 minutes speed 3, until soft peaks form.
Set times for 3 minutes at 40 degrees speed 3, then add the caster sugar 1Tbs at a time over the three minute period.
Set timer for 2 minutes at 50 degrees speed 3, add the cornflour, vanilla and lemon juice with the whisk running and allow the machine to continue to which until the end of the 2 minutes.
Pile the meringue on the prepared cookie sheet.
Bake in the oven for about 1 hour or until cooked.
Once cooked, turn the heat off and allow the pavlova to cool in the oven.
Just before serving whip the cream with icing sugar and vanilla.
Add the cream to the pavlova and top with mixed berries.
In the words of the lovely Anna from Shenannagans “Aussie, Aussie, Aussie – Oi, Oi, Oi!!”
This is only half the size of a usual pavlova because I only used 4 eggs. Feel free to double the recipe if you are expecting a bigger crowd at your Australia Day party.