Bush Berry Pavlova
About Bush Berry Pavlova
The beloved Pavlova is a light, meringue-based dessert named after the Russian ballerina Anna Pavlova. Dating back to the 1920s, this dish has sparked an international debate between Australia and New Zealand regarding its origin. The traditional Pavlova is adorned with tropical fruits, but the Bush Berry Pavlova puts an Australian twist on the classic by incorporating indigenous bush berries, such as Riberry, Finger Lime, and Muntrie. These native ingredients offer unique flavors that celebrate the rich culinary heritage of Australia.
Ingredients
- Egg Whites (4 large)
- Caster Sugar (1 cup)
- Cornflour (1 teaspoon)
- White Vinegar (1 teaspoon)
- Vanilla Extract (1 teaspoon)
- Whipping Cream (1 cup)
- Riberry (1/2 cup, fresh)
- Finger Lime (1, pearls extracted)
- Muntrie (1/2 cup, fresh)
Preparation Steps
Step 1: Preparing the Meringue
Begin by preheating your oven to 150°C (300°F). Line a baking tray with parchment paper and draw a 20cm (8-inch) circle as a guide. Separate the egg whites from the yolks, ensuring no yolk contaminates the whites, as this will affect the volume of the meringue. Place the egg whites in a clean, dry bowl. Use an electric mixer to beat them until soft peaks form.
Step 2: Crafting the Meringue Base
Gradually add caster sugar, a spoonful at a time, beating well after each addition. Continue this until the egg whites are thick and glossy. To ensure all the caster sugar has dissolved, rub a small amount of the meringue between your fingers; it should feel smooth, not gritty. Once ready, gently fold in the cornflour, white vinegar, and vanilla extract.
Step 3: Baking the Meringue
Spoon the meringue onto the prepared baking tray, using the circle as a guide. Smooth the edges and top to create a slight indent in the center, which will hold the topping. Reduce oven temperature to 120°C (250°F) before placing the meringue inside. Bake for 75 minutes. After baking, turn off the oven but leave the meringue inside to cool completely with the oven door slightly ajar. This gradual cooling helps prevent cracks.
Step 4: Preparing the Whipped Cream and Berries
While the meringue is cooling, whip the whipping cream to soft peaks and prepare your berries. Gently wash the riberry and muntrie, and extract the pearls from the finger lime.
Step 5: Assembling the Pavlova
Once the meringue has cooled completely, it’s time to assemble. Carefully transfer the meringue to a serving platter. Spread the whipped whipping cream over the top, filling the indent. Scatter the riberry, finger lime, and muntrie on top of the cream.
Serving Suggestions
The Bush Berry Pavlova is best enjoyed immediately, to appreciate the contrasting textures of the crisp meringue, soft cream, and tart berries. Pair it with a light dessert wine or a soothing cup of herbal tea for a delightful finish to any meal. As with any meringue-based dessert, store leftovers in the refrigerator within a couple of hours to maintain freshness.
Additional Tips and Tricks
- Ensure no egg yolk gets into your egg whites to prevent deflation.
- Always beat egg whites in a clean, dry bowl for maximum aeration.
- For an extra touch, drizzle passion fruit pulp over the Pavlova just before serving.
- Use seasonal berries of your choice if riberry, finger lime, or muntrie are unavailable.
- Convert cooking times using a cooking timer to avoid overcooking your meringue.