The perfect pavlova still an old favourite for Aussie families

THE humble pavlova may not be exotic, but it is a crowd-pleaser that has been bringing Australian families together.

Pav

THE humble pavlova may not be exotic.

But it is a crowd-pleaser that has been bringing Australian (and Kiwi) families together for generations.

Story has it that the dish was first made by a Wellington (New Zealand) chef for Anna Pavolva, a visiting Russian ballerina, in 1926.

Although this is a point of fiercely debated contention.

It first appeared in an Australian recipe book almost a decade later, in 1935.

In the years since, the dessert has become a bona-fide local classic on this side of the Tasman Sea.

Camden's Jo Down uses her mother's recipe, but has made the dish her own with some personal touches.

It has become a favourite for special occasions.

"People love a pav," Ms Down said.

"There are few people who don't enjoy it and it's become a bit of a tradition.

"People expect me to bring one to parties, so everywhere I go I usually bring a pavlova."

One of Ms Down's true and tried methods is making the pav base a day early and leaving it in the warm oven after cooking.

This gives it an extra crispy crunch.

As for secrets: "My secret is I've made it a lot, so I suppose you could say experience is the secret," Ms Down said.

She uses a fruit yoghurt and cream mixture to dress the base, so it's not too sweet and said it is best to leave this step until just before serving.

The star of the dish is fresh fruit.

"I use whatever is seasonal," Ms Down said.

"Usually berries strawberries and blueberries a few bananas, passionfruit and kiwi fruit if it is there."

INGREDIENTS

5 egg whites

2 cups caster sugar

Cream

Fruit yoghurt

Fresh fruit

METHOD

1. Beat the egg whites with a mix master for about five minutes until you have stiff peaks (make sure that the whites have no yolk or shell in them or it won't stiffen).

2. Slowly add sugar over the next five minutes until you have stiff peaks again.

3. Tip on to an oven tray (put baking paper underneath so it will be easier to remove when done) and spread the mixture to what ever shape you want usually round. Make the edges a little higher to hold the cream and fruit when cooked.A suggestion is to spread until the mixture is about 3cm thick.

4. Cook in a moderate oven fanforced off if you can, for 2030 minutes depending on your oven. Turn the oven off and leave the pav in there to dry, preferrably overnight.

5. Dress with philly cream for desserts and fruit.

*Another suggestion is to make a mix of half cream and half fruit yogurt, so it's not so rich, then add seasonal fruits, usually berries.