Pavlova recipe from 1965

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This Pavlova recipe — labeled as “Strawberry Angel Torte” — appeared in a newspaper on June 19, 1965*. Baked meringue, whipped cream, and strawberries. What’s not to love? It’s the ultimate summer dessert!


INGREDIENTS


Meringue:

  • 4 egg whites
  • ¼ tsp cream of tartar
  • 1 ⅓ cup caster sugar (267g)

Whipped Cream Filling:

  • 2 cups whipping cream (473ml)
  • ¼ cup icing sugar (30g)
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 2 cups sliced strawberries
  • Icing sugar for dusting

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  • Preheat oven to 275°F/135°C

Meringue:

  1. Move oven racks to ⅓ and ⅔ positions inside the oven.
  2. Clean mixing bowl with lemon juice or vinegar to remove any fat residue.
  3. Cover 2 baking trays with parchment paper. Draw two circles, each 8 inches in diameter, on one piece of parchment paper, and one 8-inch diameter circle on the other.
  4. In the clean mixing bowl, using a stand mixer with a whisk attachment or a hand mixer, beat egg whites and cream of tartar until frothy, then add sugar one tablespoon at a time.
  5. Continue beating on high until whites are very stiff and glossy.
  6. Spread or pipe meringue evenly inside one of the circles to make a base.
  7. Pipe or spoon ½ the remaining meringue mixture in the shape of a ring inside the second circle.
  8. Pipe or drop by spoon the remaining meringue mixture inside the third circle to make a crown shape.
  9. Bake 1 hour in preheated oven at 275°F/135°C, then turn the oven off and leave the meringues in the oven to fully cool (or overnight).

Whipped Cream Filling:

  1. When the meringues are ready to serve, beat whipping cream until frothy in a large bowl.
  2. Add ¼ cup icing sugar (30g), the almond extract, and vanilla extract. Continue beating until stiff.
  3. Fold in sliced strawberries.

Assembly:

  1. Lift meringues off the parchment and stack on a serving plate (base/ring/crown).
  2. Spoon cream into the middle.
  3. Let stand in the refrigerator for a few minutes.
  4. Top with additional strawberries, blueberries, etc.
  5. Dust with icing sugar if desired.

Cut, serve, and enjoy!


Notes:


- Don’t worry if your pavlova is cracked or doesn’t look perfect. Pavlovas aren’t supposed to look perfect! (And it will still taste amazing.)


- This dessert is gluten free, however check the label on the cream of tartar for any "may contain" warnings.

Original newspaper clipping:



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