Uncle Rick's Pavlova
From Uncle Rick · argues it's Australian
every Christmas, no exceptions
Every Christmas, without fail, Uncle Rick arrives with two things: a pavlova and an opinion. The pavlova is towering, crisp on the outside, marshmallowy in the centre, and loaded with cream and passionfruit. The opinion is that the pavlova is unequivocally, historically, and legally Australian. He has a speech. He has printed references. He once brought a laminated timeline to Christmas lunch. The family has learnt to nod politely, eat their second slice, and avoid making eye contact with anyone from New Zealand.
What nobody disputes is that Rick makes the best pav any of us have ever tasted. He's been refining it for thirty-odd years, and he guards the method with the same fervour he brings to the origin debate. The secret, he says, is vinegar and cornflour — and patience. 'You can't rush a pav. It has to cool in the oven. If you open that door early, it cracks, and your Christmas is ruined.' He's not wrong about the cracking, at least.
Preheat oven to 120°C (100°C fan-forced). Line a baking tray with baking paper. Draw a 22cm circle on the paper as a guide, then flip it over.
Beat egg whites with electric beaters until stiff peaks form. Rick says: "Stiff means stiff. If you turn the bowl upside down and it moves, keep beating."
Add sugar one tablespoon at a time, beating well after each addition. This takes 10-15 minutes. Don't rush it. Each tablespoon should be fully dissolved before you add the next.
The meringue should be thick, glossy, and hold its shape. Rub a bit between your fingers — if it's gritty, keep beating.
Gently fold in the cornflour, vinegar, and vanilla. These are Rick's "holy trinity" — the cornflour makes it marshmallowy, the vinegar keeps it soft, the vanilla makes it sing.
Spoon the meringue onto the prepared tray, using the circle as a guide. Shape it with a slight dip in the centre (this holds the cream and fruit).
Place in the oven and immediately reduce temperature to 100°C (80°C fan-forced).
Bake for 1 hour 15 minutes. DO NOT OPEN THE OVEN DOOR. Rick will know. He has a sixth sense for this.
Turn the oven off. Leave the pavlova inside with the door closed for at least 3 hours, or overnight. This slow cooling prevents cracking.
When ready to serve, whip the cream with icing sugar and vanilla until soft peaks form. Don't over-whip.
Pile the cream into the centre of the pav. Top with passionfruit, strawberries, and mango.
Present with pride. Accept the applause. Begin the origin speech. (The audience is captive — they want seconds.)
before the cards fade...
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