Growing up, one of my favourite perks when having a birthday was choosing my cake. When I was younger I would always have an ice-cream cake which was perfect for my January summer birthday. Though as I got into my teens, my cake of choice was a pavlova.
My Mum would buy the pavlova from The Cheesecake Shop, and my requested toppings were always kiwifruit, strawberries and passionfruit. I was never too keen on the rockmelon.
Even now, for me those tart, fresh fruits are the perfect complement to the pavlova’s exceptionally sweet, light marshmallow meringue and crunchy exterior, and will always be my favourite combination.
Sometimes I feel tempted by recipes of chocolate pavlova with bright raspberries on top, or layers of meringue with lemon curd, but I always choose my favourite classic fruity Aussie pav.
The pavlova is definitely not for those who don’t like super sweet desserts. That was never an issue for me though, as I was a child who would secretly drink undiluted red cordial by the spoonful, as if I was in Mary Poppins (‘a spoonful of sugar…’). Terrible, I know. I’m lucky I still have all my teeth.
Judging by my 90′s-style over-sized tshirt and overall dagginess, I think this was my 13th or 14th birthday
It has been a while since I’ve celebrated a birthday with a pavlova, so when I heard about the Great Australian Pavlova Blog Hop I jumped at the chance to participate and bake this cake with its retro memories.
Hosted by Le Delicieux, the blog hop invites bloggers worldwide to bake and post their pavlova on November 27. Our posts are then linked* up, and our readers can hop through the different blogs for a pavlova-fest. Enjoy!
(*Note: due to WordPress not allowing javascript, I cannot insert links to other blog posts here so please click on the badge below to view the other posts which are listed on Le Delicieux)
Which pavlova flavour and toppings do you like best?
Pavlova
Recipe by Donna Hay via MasterChef
- 150ml egg white (approximately 4 eggs)
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons corn flour (corn starch), sifted
- 2 teaspoons white vinegar
To serve:
- Pure cream, lightly whipped – I used between 250 – 300ml
- Fruit of your choice – I used 1 punnet strawberries, 2 kiwifruit and 4 passionfruit
- Preheat oven to 150°C (300°F).
- Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well, until the mixture is stiff and glossy.
- Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
- Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
- Decorate with your desired toppings.
Some tips:
- Use a metal bowl to whisk your egg whites if you have one, as this will help create stiff peaks. Wipe the inside of your bowl and your beaters with a cut lemon then rinse, as this will remove any grease residue which would affect your egg whites
- Sift your sifted cornflour over the glossy eggwhites, rather than just tipping them in. This will make it easier to evenly distribute
- I cooled my pavlova in the oven overnight
- Don’t worry if your pavlova cracks, Margaret Fulton’s does, and so does Nigella Lawson’s
Stiff, glossy meringue
Mmm my favourite toppings!
After cooling overnight
Yum!!!! I love the photo of your marshmallowy center!!! I’ve noticed quite a few people have used Donna Hay’s pavlova recipe. I will have to give it a try
Thanks for joining us in the pavlova fun!
Thanks Jennifer! You did a great job organising it all
Undiluted red cordial…. Living dangerously from an early age I see! Your pav looks far better then the cheesecake shop version circa billabong t shirt days by the way.
Haha thanks Henry!
Hi Chanel, I LOVE the photo of you as a 13/14 year old enjoying your pavlova birthday cake. I think it’s lovely that you chose to recreate that particular pavlova for this blog hop.
I love pavlova so much we actually had it as our wedding cake. And I used freshly picked jasmine from my parent’s house to decorate the cake stand. It was a fragrant reminder of all the pavlovas my mother has baked for us over the years.
Thank you Christina!
Wow that would have been beautiful! I’m curious to know how big your wedding pavlova was
Somebody please pass me a dessertspoon! I want some of Chanel’s pav! Chanel, love the pic of you with the pavlova birthday cake, how gorgeous. It’s so good to see all the different pavlova stories on this blog hop. Love it!
Thanks Lizzy, it’s fun seeing everyone’s versions!
You got some great height on your pavlova! Mine seems to sink a bit giving me the perfect hollow to fill with cream and fruit. Yours looks very impressive!
Thanks Michelle. Sinking just means more space for that cream and fruit!
I loved chosing a cake for my birthday when I was a kid, too!
Haha I still do! Except now I bake my cake myself
Gosh! Your pav is so tall and proud!
Haha standing proud, but soon demolished
Your pavlova looks great! My birthday cakes were usually some sort of sponge cake with dulce de leche in the middle, iced with chantilly cream and topped with fruit.
Thanks! Oh my, dulce de leche – delicious!
LOL! I had that exact same style!! Ahhh the 90′s. Loe the height on your pav!! Fab job lovely
thanks so much for joining
Haha it was tragic. Oversized surfie tshirts, shorts and sneakers… Though not as tragic as the 80′s…
Passionfruit and strawberries are my ultimate pav topping.
I love the simplicity of those toppings too
I love the photo from your birthday! So cute : )
Looks delicious, your so talented.. your blog makes me want to get off my bum and learn to cook!!
Thanks Mardi! I wholeheartedly encourage you to get off your bum and learn to cook
YUM! Love a good pav, yours looks amazing
I’ve never thought of a chocolate topping before, it could defiantly work but I can’t go past passionfruit/strawberry either.
They remind me of Christmas time… Hmm we’re hosting breakfast/brunch this year. is there a such thing as breakfast dessert??
PS I saw Marry Poppins musical on Saturday night, I have been singing that song all weekend! hehe
Thanks Reezy! Dessert is appropriate at any time of day, in my opinion
Oh wow, I bet it was an amazing show, I wish I was seeing it.
I love that you stayed true to your classic combo
I also love that you included an old school photo – I definitely had a similar style around the age of 13!
Thanks Leah! Haha I’m glad I wasn’t the only dag around here
I’m getting homesick looking at all of these pavlovas! Great job Chanel!
Ooh I wonder where you’re travelling right now! Thanks Lorraine
What a gorgeous Pavlova! I had Pavlova back in the States but never considered it as a birthday cake! Love it. I’ve had so much fun on this blog hop!
Thank you! It’s a cake for every occasion
I’m a bit behind on my blog reading, have finally seen this post… your pav looks awesome Chanel!
Oh and is it really lame that I counted the candles on your cake to see if you were 13 or 14? hahahaha I count 14!
Thanks Lex!
LOL you know, I did think about counting the candles after I’d posted this…
what a fab pav . Much better looking than your birthday one…
Luv the old photo (whoops maybe its not so old!!) You make making a pav sound so easy that I’m going to try it over the Xmas hols – as its something I love eating but have never made…so look out
That necklace!! I had one just like it.
Pav looks good- so high!! mine never turn out. I blame dodgy oven.
That’s absolutely lovely! I love meringues that are crackly outside and soft and gooey inside… mmmm!!
gorgeous looking pav! its been a longtime fave of mine too
love that retro pic of you, so cute!
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Please tell me if there’s ever another Pavolva Blog Hop!! Pavlova is my favourite thing ever!! When I was younger me and my friend demolished an entire pavlova between us. Yours looks amazing!
Im going to give this a go on teh weekend for a test and take to my 3 Christmas gatherings! looks so so YUMMY XX
Just be careful when transporting pavlova in the car, as they are quite fragile! I’d top with cream and fruit after you arrive at the gathering, otherwise the centre can sink (it happened to me once)