January 26th is a day that all Australians come together to celebrate all that's great about being Australian and living in Australia. Of all the things that identify them as a people and destination, like their charming accent, the endless beaches, wildlife, great outback, barbecues, superb snorkeling off the Great Barrier reef and world famous wines, Australia is also known for a scrumptious dessert called, Pavlova.
Pavlova is a meringue type dessert that will melt in your mouth. It's creamy, fruity and just down right good! What better way to celebrate Australia Day than with a slice of Pavlova and a perfectly paired glass of Pinot Grigio from Jacob's Creek, a world renowned brand of great Australian wine. Happy Australia Day!
|Australian Dessert Pavlova|
4 large egg whites at room temperature
1 cup of Castor sugar, also known as "Berry sugar"
1 tsp of white vinegar
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passion fruit, bananas, blueberries
1 Tbsp fresh lemon juice
1.Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2.In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3.Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4.Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5.Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a very slight well in the middle.
6.Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7.Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8.Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9.Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10.Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
(This post was inspired by Constance Chamberlain of Wine Connoisseur 101)