A feud between Australia and New Zealand has been brewing since the invention of the beloved pavlova – both countries want to claim this airy meringue dessert as their own!
This delicious pudding was invented in honor of the world-famous ballerina Anna Pavlova who toured these two rival countries in 1926. While on tour and to keep her satisfied, a meringue-based dessert was named after her, as a compliment to her.
There is no consensus on who can claim this scrumptious invention but either way, we do love a pavlova in the African bush too! This is the perfect finish to any meal on safari because it is light and fruity, without being too filling and it hits the sweet spot.
These cute mini pavlovas are fabulous as a dessert or afternoon tea treat.
- 3 egg white, at room temperature
- ¾ tsp cornstarch
- ¾ cup castor sugar, plus 1 Tbsp
- 2,5 ml vanilla extract
- 2,5 ml white vinegar
- 4 cups fresh mixed berries
- 1 cup whipped cream
Preheat the oven to 250 C. Using an electric mixer, beat the egg whites with the cornstarch on medium speed until foamy. Sprinkle in the ¾ cup of castor sugar 1 tablespoon at a time, while running the mixer constantly.
After about 15 minutes the meringue starts to hold stiff, shiny peaks. Add the vanilla and vinegar and beat for 30 more seconds.
Line 2 baking trays with waxed paper.
Using a large spoon drop meringue onto paper in 8 equal dollops that are 10 cm apart from one another. Press the back of the spoon onto the dollops to make shallow bowls about 10 cm wide.
Bake meringues until a pale, golden crust has formed, about 40-50 minutes, the surface must not be sticky.
Allow to cool for 5 minutes then transfer from baking to cooling rack and leave to cool completely.
Place the berries in a saucepan with remaining sugar and bring to a simmer over medium heat. Allow to simmer for 5 minutes, set aside and allow to cool.
Top each meringue with whipped cream and the berries. Serve.