Carole Rushbrook’s Pavlova

August 22-28, 2011

This week’s recipe is a special occasion favorite and made it’s way from the kitchen of our friends in Australia, the Rushbrooks, across the seas and to our plates with care and teaching. It may take a try or two to get right, but it’s fun to make and worth the attempts at perfection. Our photo shows strawberries and blueberries, but the pavlova can be topped with almost any fruit, like the more traditional kiwi, or Carole Rushbrook’s favorite of banana and passion fruit. It’s so good, your instincts will lean toward stingy, but it’s so much better when shared with friends.


4 egg whites at room temperature
1c. fine sugar
1/2 tsp. vanilla
1 tsp. white vinegar

Pavlova Cream:
1 1/2 c. heavy cream
2 tsp. fine sugar

– Beat egg whites until soft peaks form (about 5 min).
– Gradually add sugar, beating until dissolved.
– Add vanilla and vinegar. Beat one more minute.
– Spread onto greased wax paper in a 11″ x 7″ tin.
– Bake on warm for 45 minutes.
– Let cool on a serving platter.

Pavlova Cream
– Beat sugar and cream until dissolved.
– Dollup on top of the pavlova or spread over the entire dessert.
– Top with desired fruit and serve to anxious friends.

*Recipe courtesy of Carole Rushbrook.

This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Carole Rushbrook’s Pavlova

  1. Peter Rushbrook says:

    Having willingly road tested many of these creations I heartedly endorse this recipe. Pavlova: Australia’s national dessert (though those pesky neighbor’s of ours, the New Zealanders, also claim the noble pavlova. Over our meringue, passion fruit and whipped cream bellies I say)!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s