The great Australian PAVLOVA in style!

Australia Day is for all Australians, no matter where our personal stories began. Reflect on being Australian, celebrate Australia as it is today and recognise our history.

It was believed that Pavlova was created at around 1926 when the famous ballerina Anna Matveyevna Pavlova toured Australia and New Zealand. She was a true celebrity, admired and adored by all wherever she went. It is debatable whether the Pavlova originated as both New Zealanders and Australians claim that a chef residing in the country created the popular dessert in her honour.

Wherever and whoever the Pavlova continues to evolve in so many different ways as each pair of creative hands attempts showcasing their version.

The Eaton Mess, the Individual Pavlova and the Classic Pavlova, here are Figs & Feta’s versions!

Styled and Photographed by: Kim La Ferla
Figs & Feta Beaded Collection Pasta Bowl and Fruit Bowl

Recipe: Preheat oven to 120°C. Line two baking trays with non-stick baking paper. Use an electric mixer to whisk 6 egg whites until soft peaks form. Once all the sugar has been added (1 and a half cups), continue to whisk on high until stiff peaks form and the texture is glossy. Bake meringues for 1 hour 30 mins.

Styled and Photographed by: Kim La Ferla
Figs & Feta Melmaison Ginger Jar

Before placing your meringue mixture on the baking paper, take a moment to think about how you would like to present the Pavolva. It is always helpful to outline at the back of the baking paper the perimeter to stay within.

Styled and Photographed by: Kim La Ferla
Figs & Feta Beaded Collection Cake Plate

Unlike a typical Pavlova, we have raised the edges of the meringue to form a well in the centre where the cream will reside at the assembly.

Styled and Photographed by: Kim La Ferla
Figs & Feta Beaded Collection Cake Plate

The Eaton Mess: Chunks of meringue layered with marinated berries (in this case we have used fresh homemade raspberry jam) and freshly whipped cream. Top and garnish with fresh berries.

Individual Pavlova: Create a miniature version of the Classic Pavlova (in this case we have used the fruit bowl as a template) and assemble.

Styled and Photographed by: Kim La Ferla
Figs & Feta Beaded Collection Cake Plate, Fruit Bowl, Laurent Bowl

Layering always adds drama! The Eaton Mess is typically served in glass however Figs & Feta will find another way. We’ve assembled our Eaton Mess in preserving jars and decorated with a beautiful striped ribbon. Placed in rows on a buffet table beauties will be sure to impress.

Here we have it, Figs & Feta’s version of the Classic Pavlova. The vision to create dimensions on the buffet table lent us to using the Avery Stand to display our Pavlova. One Avery stand accommodates the Centre Piece keeping the cage on and the other the Pavlova. We chose to use the cage to more drama and placed it over the cake plates.

Styled and Photographed by: Kim La Ferla
Figs & Feta Beaded Collection Cake Plate, Fruit Bowl, Pasta Plate, Avery Stand

I love simple and I love FANCY!

EAT, ENJOY and LOVE the luxuries LIFE and our country has on OFFER to EVERYONE. Let your creativity run wild….it’s your gift!

With much LOVE,
Kim La Ferla
Founder – figsandfeta.com.au
Editor – Figs & Feta Lifestyle Magazine