Wednesday, February 16, 2011

This time in Dunedin: I ate the Pavlova (Part 1)

Pavlova with an espresso at the Octagon
During my last visit to Dunedin I have finally ate a Pavlova. There is not certainty about the origin of the cake: is it an aussie or a kiwi cake? I am not sure about that, nevertheless I have really enjoyed that with a friend of mine, who has never eaten that before and she was pleasantly surprised.

I have found out that the dessert was actually named after Anna Pavlova, a famous Russian ballerina, who toured world with her company most of her life, reaching Australia and New Zealand in early 1910s and late 1920s.

This is one of the many versions of the Pavlova recipe:


  • 4 egg whites
  • 250g castor sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon vanilla
  • 1 teaspoon corn flour
  • 3 tablespoons of water
  • Pinch of cream tartar

Beat the egg whites with cream of tartar until stiff and then add the water. Continue to beat and then add the sugar and carry on until it is dissolved. This process will take approximately 15 minutes.

Fold in the corn flour and the rest of the ingredients. Heat the oven to 200 degrees C. Place the mixture on aluminum foil which you have previously sprinkled with some corn flour. Turn the oven down to 100 degrees C. Lay the mixture on a six inches diameter surface. Cook for about 1 hour. Turn the oven off and leave until cold. 

Decorate the top with whipped cream and kiwifruit or strawberries before serving.


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