miércoles, 5 de agosto de 2009

Pavlova- The magnificent

Back in the 1920's the great russian dancer Anna Pavlova was touring Australia and New Zealand. This dessert was created to honour her stay there, and little did she know that she was going to be remembered as the inspiration for this lovely dessert as well as for her career.

4 egg whites
16 tablespoon sugar
1 teaspoon white vinegar
2 teaspoon cornflour
few drops of vanilla
whipping cream
extra sugar for the cream
fresh fruit (you can use raspberries, kiwi, strawberry, or passion fruit)


Wipe around the inside of your bowl. Whisk the eg whites with an electric mixer for 2 minutes until you get smooth peaks. Add sugar 4 tablespoon per egg whites add vinegar and cornflour this keeps the meringue chewie and mellow, add a few drops of vanilla and mix very careful. pile onto a tin, in a thick round shape, smooth the sides and bake in the oven at 150 degrees for an hour and a half, invert the pavlova onto the serving dish, so the bottom is the top, whip some cream with sugar and vanilla, pile it on top, and decorate with fruit.

If you use passion fruit it's really delicious, but you can use any other fruit you fancy. I have tried it in Australia just with strawberries, and it was very nice as well.

3 comentarios:

  1. I've never tried making a before, but you make it look so easy! Cute blog!

  2. Beautiful execution. Your dessert really looks like the tutu costume of a ballerina. Well done!

  3. I adore pavlova and yours looks amazing, perfect summer dessert.