Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 2 hours 02:00
Ready in 2 hours 30 min 02:30
Difficulty Challenging
Cooking Method Bake
Ingredients Dairy Egg
Equipment Camp Oven
Recipe Type Dessert Finger Food
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Pavlova Pavlova Pavlova

Individual Pavlovas

Pavlova is a traditional dessert from Australia and New Zealand that is a large meringue like base filled with cream and topped with fruit. Traditionally this being canned passion fruit.

This is a VERY hard dish to cook outdoors, but is possible, the hardest part is getting the egg whites to a thick enough consistency which almost always is normally done with an electric beater.

Once prepared it can be cooked in a camp oven or Dutch oven.

Ingredients

Pavlova Base

4 egg whites

pinch salt

1 1/4 cups sugar

2 teaspoons corn flour

1 teaspoon vanilla or rose essence

To Assemble

2 cups whipped cream (Chantilly cream is ideal)

seasonal fruit, although use of canned passion fruit is also traditional

Equipment

camp oven, or Dutch oven

whisk or electric beaters

Recipe Directions

  1. Beat the egg whites with the pinch of salt until stiff peaks form, then add the caster sugar slowly while still beating.
    Tip: If you add the sugar too early the pavlova may no be able to keep its shape.

  2. Continue beating for 10 minutes ensuring all the sugar is fully dissolved. When ready the egg white mix will hold its shape and be shinny.

  3. To create the individual pavlova cups, transfer the mixture to a piping bag. On baking paper starting in the center pipe in a single stream in ever-growing circles the base, when it reaches the desired size, continue piping the circles upwards making the sides.
    Tip: For consistency you can trace or draw on the baking paper the desired base size, then pipe out to this.

  4. When all the pavlovas are made transfer the tray to a camp oven preheated to 120 degrees C (250 degrees F) and cook for one hour. Then turn off the camp oven and all ow to cool with the pavlova in it.
    Tip: In cold weather leave the door closed as the oven will cool fairly quickly anyway. In hot weather crack the door open to help the temperature reduce in a shorter time.

  5. When cool remove from the oven and store in a cool dry place until needed.
    Tip: As the making the pavlova base is a more difficult step, it can be done at home and then the dessert assembled at the campsite. If assembled for leaving it could go soggy.

  6. Lay out the pavlova shells on their serving tray(s). Pipe in the cream and top with the fruit of your choice. Serve as soon as practical so the pavlova shell doesn’t go soggy.

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Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 2 hours 02:00
Ready in 2 hours 30 min 02:30
Difficulty Challenging
Cooking Method Bake
Ingredients Dairy Egg
Equipment Camp Oven
Recipe Type Dessert Finger Food
Share: