lthough this dessert originates from New Zealand, it was perfected and named by a Perth chef, Bert Sachse.
Sachse was the chef at the Esplanade Hotel (pulled down in the early 70s, but was on the corner of Howard Street and the Esplanade) and he named the dish in 1935 for visiting Russian ballerina Anna Pavlova.
The Pav is a meringue made from eggwhites, castor sugar, granulated sugar, conflour and lemon juice, with a passion fruit topping, and should be found at all discerning birthday parties.
Here's what you need - 4 egg whites, 1 cup castor sugar, 1/4 cup granulated sugar, 1 tablespoon cornflour and 1 teaspoon lemon juice.
Here's what you do -
1 - Beat the 4 egg whites until soft peaks form, gradually adding castor sugar, beat until sugar dissolves (approx 7 minutes). Mix granulated sugar with cornflour and combine into the meringue with the lemon juice.
2 - Place a sheet of greaseproof paper on to a greased oven tray. Brush the paper lightly with melted butter and dust with sifted cornflour, shaking off excess. Mark a 9 inch circle on the paper and spread 3 heaped tablespoons of the meringue mix into the circle.
3 - Take a piping bag with a star tube and fill with the remaining meringue. Pipe decoratively around the edge of the Pavlova and then bake in a slow oven for up to 45 minutes.
4 - Remove from oven and allow to become cold.
You can use the egg yolks to make a custard topping or you can top with fruit salad. Remember, the passionfruit is an integral part of the Pavlova.