You can’t even imagine how many meringues and Pavlovas I ate during summer! When I returned home I got the security that I ate too much! But let’s talk abouut more interesting things like Pavlova.
Pavlova is a typical New Zeland’s dessert. It was named after the Russian ballet dancer Anna Pavlova. It is a typical Christmas dessert. It’s always interesting to discover something about the food you eat and how they were invented. Let’s see how we did it!
PAVLOVA
- 500 g caster sugar
- a pinch of salt
- 4 teaspoon cornstarch
- 2 teaspoon white wine vinegar
- 8 egg whites
- 1 teaspoon vanilla extract
- 250 ml heavy cream
- fruits (raspberries, strawberries and blueberries)
- curd
Preheat the oven at 180 °C.
In a mixing bowl, beat the egg whites with the pinch of salt until they have begun to whip almost completely. Then add, a tablespoon at time, caster sugar without stopping the mixer.
When you have finished adding all the sugar, start adding the cornstarch, vanilla extract and white wine vinegar and leave the mixer beat for a few minutes the mixture.
Prepare a tin with parchment paper. Scoop the mixture with a large spoon, then with the back of it, create a hole, leaving a bit of mixture at the bottom.
Lower the oven temperature at 150 °C and bake them for 30 minutes. After this time, turn off the oven and leave the pavlovas inside for another 30 minutes to let them stand.
Then take out them from the oven and leave them cool for 10 minutes. While the pavlovas are cooling, whip some heavy cream to fill the hole. Now fill the hole with cream and fruits, as many as you want, or with curd and serve it!
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