Using native ingridents gives this classic Aussie pav a real taste of the bush
A pavlova to end the debate once and for all. This classic Christmas dish is 100% Australian.
Maybe this is the recipe to resolve, once and for all, the age-old debate of exactly where the pavlova comes from: layered with native fruit and spice, this one is definitely Australian!
Try too my pork belly with native citrus recipe for your Christmas table.
Strawberry gum and lillypilly pavlova
Ingredients
- Melted butter, for brushing
- 6 large egg whites
- Pinch of salt
- 300g caster sugar
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour, sieved, plus extra
- 300ml pure cream
- 200g mascarpone
- 1 vanilla bean, split and seeds scraped
- 5 heaped tablespoons strawberry gum, rhubarb & hibiscus compote (see below)
- 5 strawberries, quartered
- 4 tablespoons lilly pillies, deseeded
Method
- Preheat the oven to 150C fan-forced. Line a baking tray with baking paper, then brush with melted butter and dust with cornflour, shaking off any excess. In either a very clean bowl or electric mixer, whisk the egg whites with the salt until soft peaks form.
- Gradually add the sugar, about a tablespoon at a time, whisking continuously and waiting until it has completely dissolved before adding more.
- When all the sugar has been added, the meringue should be white and glossy, with no undissolved sugar: to test this, rub a little of the meringue between your fingers – there should be no grittiness. Add the vinegar, vanilla and cornflour and whisk gently, just to incorporate.
- Spoon the meringue onto the baking tray, making it into a circle, then gently dab a spatula or spoon onto the meringue and lift it off to form little peaks around the sides of the pavlova. Place in the oven and immediately reduce the temperature to 120C fan-forced, then bake undisturbed for 1 hour and 15 minutes.
- Turn off the oven and allow the meringue to cool completely in the oven, with the door slightly ajar. This can all be done a day in advance, if you want to get a head start – afterwards, store the meringue in an airtight container at room temperature.
- When you’re ready to assemble, whip the cream, mascarpone and vanilla seeds to soft peaks. Spoon onto the meringue, followed by the compote, strawberries and lilly pillies. Serve immediately.
Serves 10-12
Strawberry gum, rhubarb & hibiscus compote
Ingredients
- 1 cup (250ml) cloudy apple juice
- 2 tablespoons raw caster sugar
- 300g rhubarb, trimmed and cut into 5cm lengths
- 1 tablespoon dried strawberry gum leaves
- 2 tablespoons dried hibiscus flowers
Method
To make the compote, bring the apple juice and sugar to a simmer in a saucepan and stir to dissolve the sugar. Add the rhubarb, strawberry gum and hibiscus flowers. Return to a simmer and cook, stirring occasionally, for 5 minutes or until the rhubarb is just tender. Remove from the heat and cool. Chill in the fridge; it will keep well for a few days.