Did you know that Pavlova is believed to have originated in New Zealand in the 1920s? After the Russian ballerina Anna Pavlova, it was thought to be created in her honour after touring throughout Australia and New Zealand during the same time period.
I love pavlova, it’s such an easy but impressive dessert to make, adding any combination of toppings you like, the toppings used here are all inspired by indigenous ingredients found in New Zealand, I hope you enjoy and would love to have your feedback on your favourite pavlova toppings too!
Cook: 1 hour plus cooling time.
Ingredients: 4 eggs, 250g caster sugar, 2 oranges, 1 tbsp. runny honey, 300ml creme fraiche, 30g Macadamia nuts
- Pre-heat your oven to 100f
- Mix four egg whites until they form stiff peaks, now slowly add in your sugar mixing until all combined and has a glossy appearance
- Spoon your mixture over greaseproof paper making a rough circular shape, do not overwork or spread as you don’t want to lose any of the air from the mixture
- Cook in the oven for one hour, after one hour turn the heat off and leave in the oven until completely cooled, this should take a few hours
- Prepare your topping by bashing the nuts a little in a pestle and mortar and then lightly toasting in a pan
- Peel and cut the oranges thinly, width ways
- Once your pavlova is completely cooled and you are ready to serve, spread the creme fraiche all over the top, add your oranges, drizzle over the honey and scatter over the nuts
- Dig in!
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