Berry Pavlova

A National Dish for Two Countries
Quintessential Pacific Rim Fusion

Using whie Balsamic vinegar to cook Asian foods

When legendary Russian ballet danger Anna Pavlova toured Australia in the early 20th century, she became all the rage.  A special berry dessert was created in her honor.  It became the national dessert of Australia.  The same thing also happened in New Zealand.  So versions of Berry Pavlova have become the national dessert of both countries.  Typical Pacific Rim Fusion dish. Pavlova presents an abundance of Fruit floating in a Mereengue filled with a sea of Whipped Cream. Rather simple to make:

Berry Pavlova

Australian – Fusion


½ cup Pistachios, shelled
2 pounds Strawberries
½ pint Blueberries
½ pint Blackberries
½ cup Sugar
1 tablespoon Balsamic Vinegar
1 pint Whipping Cream, chilled
1 Vanilla Bean, split
1 Pavlova shell — recipe follows


First heat the oven to 350° Fahrenheit.   Put the Pistachios on a baking sheet and toast until lightly golden, 8 to 10 minutes, then set aside.

Rinse the Berries.  Hull and halve the Strawberries.  Put the Berries into a bowl with Sugarand Balsamic Vinegar.   Let it marine for half an hour.

Next pour the cold Whipping Cream into a large bowl.  Scrape the seeds from the Vanilla Bean into the Cream.  Using a mixer fitted with a whisk attachment, whisk the Cream until soft peaks form, about 2 minutes.   Chill until time for assembly.

When ready to assemble the Pavlova, placed the baked and cooled Pavlova shell onto a large platter.  Make a mound of Whipped Cream in the center.  Then spoon the Berries over the Cream.  Crush the toasted Pistachios slightly, using a cooling pin and sprinkle the crushed Pistachios over the top.

Cut the Pavlova into slices at the tale.  This makes enough for 10 to 12.

As a dessert, other than the natural sugars in the Berries themselves, added Sugar per serving is very low compared to most Cakes and Puddings,so this can be considered a healthy as well as delicious dessert. On the other hand, the Pavlova Shell itself does add some additional refined Sugar.

Pavlova Shell


8 Egg Whites, at room temperature
Pinch of Salt
2½ cups superme Sugar
4 tablespoons Cornstarch
2 teaspoons White Wine Vinegar
1 teaspoon Vanilla Essence


First heat the oven to 350° Fahrenheit. Draw an 8-inc circle on a sheet of parchment paper and line  a baking sheet with the paper.  In a mixer fixed with a whisk attachment, eat the Egg Whites on medium-high speed until peaks form, about 3 minutes.  With the machine on medium, whisk in the Sugar a little at a time, then turn the machine back to h ugh to complete the mixing.  Add the Cornstarch and whisk to blend, then add Vinegar and when fully mixed, whisk in the Vanilla Essence.

Pile the Meringue onto the parchment paper, using a spatula to spread the Meringue around the circle.  Pile the sides slightly higher than the middle.  Put into the oven nd immediately reduce the temperature to 300 degrees.  Bake the Meringue for 1½ hours. Then turn the oven off he prop the door open.  Let the Meringue cool down completely.  It can be stored uncovered for several hours.

In terms of practical production, it would probably be best to prepare the toasted Pistachios and the Pavlova Shell first, then proceed to the other details such as Berries and Whipping Cream, finally moving to the final assembly just before serving time.


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