There is a lot of contention about pavlova. And at the risk of offending any Kiwis in my audience…I’m claiming it. It has always been a favourite for my family on Australia Day and I decided to make them smaller so that my little Kidgredients can have a smaller serve of this delicious yet so very naughty dessert. Kids Australia Day Pavlovas- the yummy way to finish a day of celebrating how awesome our country is. I’ve done this post as part of an Australia Day blog hop, there’s lots of links below that will take you to awesome blogs that are joining together for a month of “all about Australia” in the lead up to Australia Day, so hop along and visit those that tickle your fancy!
There’s not much to not like about Pavlova. It’s meringue. It’s delicious. Oh my it’s good. I think if I was asked what I wanted for my last meal on earth I would request pavlova. The versatility of pavlova is just amazing. Make it big or small, top it with cream or yoghurt, add fruit, add chocolate, make a sandwich. Pavlova sandwich. Gosh. That might have to explored in another post.
What do you do for Australia Day? Typically it’s a BBQ here, as that seems to be the way it goes! We’ve tried year after year to also have a swim at Australia Day but the weather seems to be against us most years.
Now, the way to do these is to bake the meringue the day before. Leave it in a conatiner- not airtight for the next day. Why? The meringue firms up more on the outside and becomes gooier on the inside, just how I like it. I would have let the kids decorate these, using blueberries and strawberries, but I wanted them completely gorgeous for the photos, so my food blogger self wouldn’t let go, but they did decorate some themselves as well.
Don’t dress the pavs until just before serving, or better still, deliver them to the table with the toppings and let everyone do a “choose-your-own-adventure”. I’ve used blueberries and strawberries, but you could use whatever takes your fancy. I recommend peach and passionfruit, mango and raspberries whatever is in season!
If you have a sweet tooth, then you will also love these other sweet treats I can recommend:
- 3 egg whites
- 175 grams caster sugar
- 1 tsp vanilla extract
- 1 tsp cornflour
- 1 tsp white vinegar
- 600 mls thickened cream
- 2 tbsps icing sugar
- 1 tsp vanilla paste
- fruit for topping
- Preheat oven to 120 degrees.
- Place the egg whites in the bowl of an electric mixer and set to high with the whisk attachment.
- Start to add the sugar in slowly, and beat until stiff peaks form.
- Add the vanilla, cornflour and vinegar and whip 4 minutes more.
- Fill a piping bag and attach a wide nozzle.
- Pipe 10cm discs of the meringue onto a lined tray.
- Bake at 120 degrees for 1 hour. Then turn off the oven and allow to cool in the oven for another hour.
- For the filling whip the cream with the vanilla and icing sugar until thick.
- Top with fruit.
Serving Size:1 piece
Amount Per Serving: Calories: 248 Total Fat: 18g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 57mg Sodium: 28mg Carbohydrates: 19g Fiber: 0g Sugar: 19g Protein: 2g