Pavlovian Salute

By now you've likely heard that Steve Irwin, aka The Crocodile Hunter, died after being attacked by a sting ray. Having spent a year in Australia, I have a rather soft spot for Down Under. Mr. Irwin's raw enthusiasm for the natural wonders of his isolated island continent was so infectious it's hard to believe our paths crossed only via cable television.

I have no recipes for kangaroo pie, crocodile stew or Vegemite burgers with which to honour Mr. Irwin. Instead, here's a recipe for Pavlova, a classic Australian dish created to celebrate the visit of Russia's great ballerina Anna Pavlova. The dish, like Irwin, is not without controversy. Some say it actually hails from New Zealand, but for today, let's put aside our differences and sit down to a nice dessert like civilized folk.

Okay. I'll add some kiwis. Everyone happy now?

Pavlova
Printable recipe
Makes 8 servings

Ingredients

• 6 egg whites
• 1/4 tsp cream of tartar
• 1 1/2 cups white sugar
• 2 tbsp corn starch
• 1 tbsp white vinegar
• 1 1/2 tsp vanilla
• 2 cups whipping cream
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 2-3 kiwis, sliced

Instructions:

1. Beat whites and cream of tartar until soft peaks form.
2. Gradually beat in sugar 1 tbsp at a time until stiff peaks form and the whites are glossy.
3. Fold in cornstarch, vinegar and vanilla.
4. Pile meringue onto a baking sheet lined with parchment. Form a circle about the size of a pie plate. Make a hollow in the centre to hold the filling.
5. Bake at 275F for 1 1/2 hours. Turn oven off and leave Pavlova in oven to cool.
6. Top with whipped cream and decorate with fruit. (Note: I like lots of fruit on mine, most use about half what I recommend.)
7. Eat with a Foster's Lager and Men at Work playing in the background.