Austral-icious Part Deux – The Pav

Who came up with the pav – Australia or New Zealand? — dont think we will ever know.  What I do know is that I am Australian, and I make a bloody good pav!  Dont hate the player, hate the game….. Viva la Pav


Mini Pav’s

Serves 16

  • 6 eggwhites
  • 1 1/2 cups superfine sugar
  • Pinch pinch cream of tartar
  • 3 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fruit to top (strawberries, blueberries, peaches etc)
  • Preheat oven to 250F and line a baking tray with parchment paper.

    Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute.

    Either using a piping bag and large spoon, create 18 individual size pavs – approximately 3-4 inches across and 3 inches high

    Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.

    Using an electric mixer, beat cream and powdered sugar until soft peaks form. Place pavlovas on a serving plate. Top with cream mixture and fruit.

    mini-pavlova from the side 

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