This month I am sharing traditional Christmas desserts from around the world.
If you haven’t read my previous posts on Italy’s Ricotta Cookie that kicked off our tour of International Christmas desserts, Germany’s Vanillekipferl cookie or German/Netherlands Pfuffernüsse Cookies you can find them here, here and here.
Today we are making the delicious Pavlova dessert from Australia/New Zealand. The Christmas season is a little different ‘down under’ in Australia. Christmas comes towards the beginning of the summer holidays for Australians. Children have their summer holidays from mid-December to early February. It’s hot out so they don’t bake up traditional hot meals, like most of us do. Instead, the Aussie’s opt for barbeques at the beach or eating cold meats, seafood, and salads.
Towns and cities in Australia hold Carols by Candlelight services, with local bands and choirs helping to perform the Christmas Carols and songs. Some of the songs they sing are original to Australia like ‘Six White Boomers’, a popular Australian Christmas song sung about Santa giving his reindeer a rest and using Kangaroos instead.
The Australian Pavlova-
The Pavlova is supposedly named after the Russian Ballerina Anna Pavlova. It is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920’s.
It is a meringue dessert with a crisp crust and soft center, usually topped with fruit and whipped cream. I layered mine with a delicious lemon curd but it ended up being quite too sweet for my taste, so from now on, I will stick to just the cream and berries in the future.
Don’t you love how beautiful this dessert is? I can see why Australians use it for their Christmas dessert.
Our next stop will be in Spain with their traditional Rice Pudding, Arroz con Leche dessert.
We hope you are enjoying this tour of Christmas desserts from around the world! Comment below with your thoughts.
Until Next Time……Travel On!
- 6 large egg whites, room temperature
- pinch of salt
- 1½ cups granulated sugar
- 2 tsp. white vinegar
- 2 tsp. vanilla
- freshly whipped heavy cream
- fresh fruit
- Whisk together the cornstarch and confectioner's sugar in a bowl.
- Preheat oven to 275 degrees.
- In the bowl of a stand mixer, add the egg whites and a pinch of salt. Start the mixer slowly.
- When the eggs start to get some volume, slowly add the sugar.
- Put the vinegar and vanilla together in a small cup, mix and then slowly pour into the egg white mixture.
- The eggs are done when they are glossy and bright white.
- On a piece of parchment paper, use something round (approximately 2-3 inches wide for individual pavlova's or a large plate for a full-size pavlova) for a stencil. Use a pencil and trace around the object. Turn the paper over and spoon the meringue onto your guide.
- Pile the meringue up a little high if you want peaks, or keep it uniform and flat if you want. The tops will fall and you may get some cracks.
- Put the meringues into the oven and turn the heat down to 225 degrees.
- Bake for 1½ hours. Turn oven off and let sit for another hour.
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