New Zealand Recipes: Pavlova Dessert

 

 

Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.
Pavlova is a basic recipe and can be used in many diverent way, be inventive.


Total time: 1 hour, 55 minutes

Ingredients:

- 4 large egg whites at room temperature

- 1 cup of Castor sugar

- 1 tsp of white vinegar

- 1/2 tablespoon of cornflour/ cornstarch

- 1/2 tsp of pure vanilla extract

- 1/2 cups of whipping cream

- Fresh fruit such as strawberries, raspberries,blueberries, red currents etc. ( or any other topping of choise )

- Tbsp fresh lemon juice

Step 1:

Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil).  Now set aside.

Step 2:

In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.

Step 3:

Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.


Step 4:

Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.


Step 5:

Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.


Step 6:

Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Tip:

Just a view ideas of diverent Pavlovas you could prepare are mentioned below:

- Banoffee Pavlova
-Banana and Passionfruit
- Coockies and cream
- Chocolate cream
- Lemon and lime
- Pear and Hazlenuts
- Cherry and chocolate

etc. etc. etc.

Now in New Zealand they would say " Enjoy your Meal".

Where can we find New Zealand in the world?

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