Our Aussie friends on here will try to tell you it’s an Australian dessert, but don’t believe a word of it, it’s Kiwi through and through.
Pavlova!
- Thread starter KiwiMoose
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Our Aussie friends on here will try to tell you it’s an Australian dessert, but don’t believe a word of it, it’s Kiwi through and through.
Dawni
Well-Known Member
And the debate begins lol
When I was much younger, because of the name, I used to think it was a Russian dish haha.. Same like how I thought Turkish delights were Turkish.
And French fries were from France.
And hotdogs had dogs in them so I refused to eat them. Still don't lol
But yes, that does look yummy!
Edit:
Sorry for the hijack.. Didn't realize I was rambling
When I was much younger, because of the name, I used to think it was a Russian dish haha.. Same like how I thought Turkish delights were Turkish.
And French fries were from France.
And hotdogs had dogs in them so I refused to eat them. Still don't lol
But yes, that does look yummy!
Edit:
Sorry for the hijack.. Didn't realize I was rambling
Marilyn Norgart
Well-Known Member
I don't care where it originated--it just looks real good. I was just at the grocery store and actually walked out without something sweet...…….now I wished I would have grabbed something 
Zany_in_CO
Saponifier
YUM! I'm drooling...
Hey Kiwi, where's the kiwi?! My Aussie pal, Jan Larsen, taught me to make lovely Pavlova with fresh fruit topping. Looks like your SIL uses lightly browned sugar (?) and chocolate sprinkles.
Hey Kiwi, where's the kiwi?!
My Aussie pal, Jan Larsen, taught me to make lovely Pavlova with fresh fruit topping. Looks like your SIL uses lightly browned sugar (?) and chocolate sprinkles.
@KiwiMoose , I've said it before and I'll say it again ...
Chinese Gooseberries to your meringue Pavlova ...
@Angie, Kiwi's and Aussie's both have this as one of their natural treasures - the "Pav" is a merinque "cake".
It is made on a French style, crispy meringue base in Australia (sometimes a bit mushier New Zealand ), topped with cream and with some fruit on top (where's the fruit, Kiwi?). The dessert was named after the dancer Anna Pavalova, who toured both countries in the 1920's.
(Kiwifruit looks nice with strawberries at Christmas time ... the pav is awesome with summer berries or passionfruit, too).
Seriously, it's a lot like Spanische Windtorte (which can be made with chocolate shavings on the cream, in place of the fruit)
https://en.wikipedia.org/wiki/Spanische_Windtorte
Chinese Gooseberries to your meringue Pavlova ...
@Angie, Kiwi's and Aussie's both have this as one of their natural treasures - the "Pav" is a merinque "cake".
It is made on a French style, crispy meringue base in Australia (sometimes a bit mushier New Zealand
), topped with cream and with some fruit on top (where's the fruit, Kiwi?). The dessert was named after the dancer Anna Pavalova, who toured both countries in the 1920's.(Kiwifruit looks nice with strawberries at Christmas time ... the pav is awesome with summer berries or passionfruit, too
).Seriously, it's a lot like Spanische Windtorte (which can be made with chocolate shavings on the cream, in place of the fruit
)https://en.wikipedia.org/wiki/Spanische_Windtorte
Yup, it's worth it!
If you like cooking, they are pretty easy to make (the Pav is a lot more casual in the base structure than the windtort, so it can be spooned onto a paper-lined tray, rather than piped in any formal sort of fashion - if you use a dinner plate to draw a circle on the underneath of your baking paper, that will give you the round to work to, so it's just merinque and a spoon - nothing too fancy).
A recipe example: https://www.goodfood.com.au/recipes/how-to/how-to-make-the-perfect-pavlova-20130121-2d3g7
It tastes pretty impressive with even a simple vanilla cream and fresh fruit (can't say I've ever tried sprinkles, but I might have to give that a go too - my favourite is with passionfruit pulp - the tang of the passionfruit is a brilliant foil for the sweetness of the meringue)
(A perfect dessert for a former student of ballet)
If you like cooking, they are pretty easy to make (the Pav is a lot more casual in the base structure than the windtort, so it can be spooned onto a paper-lined tray, rather than piped in any formal sort of fashion - if you use a dinner plate to draw a circle on the underneath of your baking paper, that will give you the round to work to, so it's just merinque and a spoon - nothing too fancy
).A recipe example: https://www.goodfood.com.au/recipes/how-to/how-to-make-the-perfect-pavlova-20130121-2d3g7
It tastes pretty impressive with even a simple vanilla cream and fresh fruit (can't say I've ever tried sprinkles, but I might have to give that a go too - my favourite is with passionfruit pulp - the tang of the passionfruit is a brilliant foil for the sweetness of the meringue
)(A perfect dessert for a former student of ballet
)
Super easy to make! It was the first dessert I learned to make as a teenager (having mastered jello as a tween
). And very versatile---just needs fruit...what fruit you got? Put that on! Put on the whipped cream! Don't bother piping the meringue before baking: it'll be covered with cream and fruit and no one will see it. Done and dusted!
Yes, I must say this is the first time i have had one without fruit - we usually use strawberries or kiwifruit (aka Chinese gooseberries thanks @SaltedFig).
Trivia: The name 'kiwifruit' was a clever marketing ploy by NZ when they started growing and exporting the fruit, so that everyone would know where the fruit originated. Little did they know that only Aussies and some Brits know us as "Kiwis". SO now the fruit is called a kiwi and when i say I am a kiwi everyone on here just thinks I'mma fruit (confused?).
Passionfruit pulp is particularly yummy on a pav - but if know the US palate Salty, maybe not so much. When I lived in Kentucky i found some passionfruit at the supermarket for about $US 6 each! I thought I'd get two just for the heck of it. I made a banana cake for my friend's birthday and used the passionfruit pulp to make icing for the top. When I took the cake over to his house, they already had another store bought one and his little cousin ( about 4) looked at mine like it was an alien!! He took one sniff ( passionfruit being rather pungent) and said "Daaaaddee, I don't waaan any o' that caaeeek, it smaeells baaad!" (in his cute little southern accent).
Trivia: The name 'kiwifruit' was a clever marketing ploy by NZ when they started growing and exporting the fruit, so that everyone would know where the fruit originated. Little did they know that only Aussies and some Brits know us as "Kiwis". SO now the fruit is called a kiwi and when i say I am a kiwi everyone on here just thinks I'mma fruit (confused?).
Passionfruit pulp is particularly yummy on a pav - but if know the US palate Salty, maybe not so much. When I lived in Kentucky i found some passionfruit at the supermarket for about $US 6 each! I thought I'd get two just for the heck of it. I made a banana cake for my friend's birthday and used the passionfruit pulp to make icing for the top. When I took the cake over to his house, they already had another store bought one and his little cousin ( about 4) looked at mine like it was an alien!! He took one sniff ( passionfruit being rather pungent) and said "Daaaaddee, I don't waaan any o' that caaeeek, it smaeells baaad!" (in his cute little southern accent).
mmmmmnnnn...... looks delicious @KiwiMoose love pavlova, I haven't made any for quite some time. Around Valentines I would make a heart shaped one topped with strawberries/blueberries. Now when I make them I make single serve size and let people top their own with the fresh fruit they like. NOW I want some.
Dawni
Well-Known Member
Now I have a problem.
All this talk has given me a craving and I just realized I have no idea where to get a pavlova here (if I don't make it, and I've never made one before)!
It was easier to get when I was in the middle east, even decades ago, because a lot of cultures blend in over there. Not so much here.
Sigh.........
All this talk has given me a craving and I just realized I have no idea where to get a pavlova here (if I don't make it, and I've never made one before)!
It was easier to get when I was in the middle east, even decades ago, because a lot of cultures blend in over there. Not so much here.
Sigh.........
You can make it so easily, I promise and such common ingredients: egg (whites), sugar, cream, fruit. That's it, I think?
It should be dry out when baking meringue, so if it's humid in your place, it's tougher (not that anyone will complain once you put cream and fruit on it).
VERY dry here...I've never seen the needle on the hygrometer so far to the left...well out of the green zone that makes my son's cello happy...I'm waiting to hear a big CRACK.
I *could* put the (water) diffuser near it for just a little bit of moisture, but I'm carrying it around with me, trying to get Thieves Oil into my body to make me invincible to this cold.
It is not working. Too sick to soap. But not too sick to post...
Dawni
Well-Known Member
Thanks! I found that I was well enough to fill up a cart with FOs....didn't pull the trigger tho....yet.....
Zany_in_CO
Saponifier
Me too! I'm drooling all over my keyboard!
Okay, I'm going to have to try this, probably on a weekend. I have no idea of any bakery around here that makes them. And if a meringue and whipped cream, I think I can do that. If I try one, or when I try one, I'll have to post a photo and critique of the taste.
Just gonna HAVE TO defrost a big ol' bag of homegrown strawberries because of this post....
Getting 14 to 16 eggs a day this winter and have several gallons of berries left from last summer.
KiwiMoose is evil.
Getting 14 to 16 eggs a day this winter and have several gallons of berries left from last summer.
KiwiMoose is evil.
