Join us on this week episode of Ballgowns and Booze as Sarah and Elouise cook a delicious ‘Smashed Berry Pavlova’ and pair this with Verwoods Sparkling Shiraz Rosé. Natalie particularly enjoyed this food wine pairing as it makes the wine smoother thanks to the sweetness of the meringue.
This originally disputed dessert was created in honour of Russian ballerina Anna Pavlova. The first star of the Russian Imperial ballet and Russian ballets by Serge Diaghilev. Pavlova was one of the first ballerinas to travel the world with her own ballet company, her travels took her to distant lands, notably in Australia and New Zealand during the year 1926.
The public of both countries was captivated by the beauty of the ballerina, and the New Zealand press of that time headlined “She does not dance, she flies in the air like a bird”. His lightness and grace were praised by all. Shortly after was born the famous dessert which bears its
New Zealand and Australia are both claiming authorship of the dessert, and it’s been a merciless culinary war between the two countries for almost a century.
4 egg whites (room temperature)
1/8 tsp salt
1 cup sugar
1 Tbsp cornstarch
Mixed Berry Sauce
1 tbsp cornstarch
1/2 cup sugar
1/2 cup water
2 tsp lemon juice
1 cup crushed blackberries
1 cup crushed raspberries
1 1/2 cups fresh whipped cream (I made mine by whipping up 1 cup heavy cream in a blender until it formed soft peaks)
Strawberries, stems removed and sliced
Garnish: mint leaves
Preheat the oven to 400 degrees F.
To make the pavlova, begin by beating egg whites and salt until soft peaks form. Gradually add sugar and cornstarch until the mixture reaches stiff peaks.
Place spoonfuls of the meringue onto a baking tray lined with parchment paper or a silicone baking mat. Reduce temperature to 250 degrees and cook for 1 hour. Turn the oven off and allow the pavlova to cool in the oven.
While the pavlova is baking, combine ingredients for the mixed berry sauce in a medium saucepan over medium-high heat. Allow the mixture to start bubbling, then reduce to a simmer while smashing up the berries with the back of a wooden spoon. Cook for approximately 15 minutes until thickened and jam-like inconsistency. Cool completely in the refrigerator until ready to serve.
Place the pavlova on a large serving plate or marble slab, and crush slightly with the back of a large spoon. Spoon over the whipped cream, then drizzle with the mixed berry sauce.