Bushfire Pavlova
The Bushfire Pavlova, a sensational twist on the traditional pavlova, is a modern embodiment of the spirited Australian outback and its unique flavors. Originating in Australia, pavlova is a meringue dessert named after the famous Russian ballerina Anna Pavlova. This dessert is renowned for its delicate crisp crust and a soft, marshmallow-like center, topped generously with cream and fresh fruits. The Bushfire Pavlova adds a fiery flair with its inclusion of native spices and fruits, offering a touch of smokiness and zest that evokes the essence of a sunburnt country.
Ingredients
- Egg whites (6 large, room temperature)
- Caster sugar (300g)
- Cornflour (2 teaspoons)
- White vinegar (1 teaspoon)
- Vanilla extract (1 teaspoon)
- Double cream (300ml, whipped)
- Passionfruit (4, pulp squeezed out)
- Kiwifruit (2, peeled and sliced)
- Dragonfruit (1, peeled and sliced)
- Macadamia nuts (optional, toasted and chopped)
- Lemon myrtle powder (1 teaspoon, for garnish)
Preparation
Before we begin, ensure all your ingredients are measured accurately and your equipment is gathered and cleaned. For the best results, your egg whites should be at room temperature, helping them whip up to a greater volume.
1. Preheat the Oven
Preheat your oven to 150°C (300°F). A consistent temperature is crucial to achieve the perfect pavlova texture.
2. Prepare the Baking Tray
Line a baking tray with non-stick baking paper. Draw a 20cm circle on the paper to guide your pavlova shape.
3. Whipping the Meringue
In a large, clean bowl, start beating the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition. This gradual process helps to dissolve the sugar completely, preventing the meringue from weeping. Continue to beat until the mixture is glossy and holds stiff peaks.
4. Folding in the Dry Ingredients
Use a sieve to gently add cornflour over the meringue. Add the white vinegar and vanilla extract. With a spatula, gently fold these until just combined. This step adds stability and a slight tang to balance the sweetness.
5. Shaping the Pavlova
Gently spoon the mixture onto the prepared paper, using the circle as a guide. Use a spatula or palette knife to shape the sides and top of the pavlova, creating soft peaks for an aesthetic touch.
Cooking Process
Time to let the magic happen in the oven. Set aside a couple of hours of peaceful baking.
1. Baking
Place the pavlova in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 1 hour and 30 minutes. Do not open the oven door, as changes in temperature could cause the pavlova to collapse.
2. Cooling
Once the baking time has elapsed, turn off the oven and leave the pavlova inside with the door ajar until completely cooled. This gradual cooling further assists in maintaining the pavlova’s delicate structure.
Assembly
1. Whipping the Cream
While the pavlova is cooling, whip the double cream into soft peaks.
2. Adding Toppings
Once the pavlova is fully cooled, transfer it to a serving plate. Generously spread the whipped cream over the top. Scatter the passionfruit pulp, kiwifruit slices, and dragonfruit decoratively over the cream. For added crunch, sprinkle some toasted macadamia nuts on top, if using.
3. Garnishing
To finish, dust the creation with a light sprinkle of lemon myrtle powder for a citrusy native Australian edge.
Enjoying Your Pavlova
Now that your Bushfire Pavlova is ready, it's time to serve this masterpiece. Slice it carefully with a sharp knife, and use a pie server for neat pieces. Enjoy the crisp exterior, fluffy interior, and vibrant explosion of flavors with each bite. Pair this dish with a glass of chilled sparkling wine or a tropical fruit punch for the perfect accent.
This exquisite dessert is perfect for festive gatherings, family celebrations, or any occasion that calls for something extraordinary. Enjoy the delightful dance of textures and flavors that embody a touch of the Australian bush in every forkful.