Pavlova Recipes; Sweet Desserts and Crisp From Australia – Pavlova is the name of the dessert that comes from New Zealand and Australia. Pavlova was invented in the late 1920s for Russia ballet Dancer named Anna Pavlova who had come to New Zealand and Australia. Age of this dessert was almost 100 years and become a dessert tradition for the people of New Zealand and Australia.
How to make dessert pavlova is the same as making a meringue, that egg whites beaten until thick along the sugar. But the difference between a meringue and additional material is in Pavlova pavlova recipe as corn flour, vinegar and Vanilla. This combination gives texture and brittle on the outside and soft like a mashmallow in when eaten. Because it tastes sweet pavlova is most fitting is served with toppings like sour fruits berry-berryan, Orange, mango or kiwi. Before a given fruit pavlova toppings in advance given the cream, could with whipy ceam, cream cheese, strawberry jam bluberry or even yogurt. Imaginable right blend of flavors this pavlova, Sweet Sour mixes with the texture of a fragile but once bitten the inside soft.
For the meringue
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
For the topping:
- 500g strawberries, hulled and halved
- 200g redcurrants, stalks removed
- 3 tbsp icing sugar
- 350ml double cream
Heat oven to 150C/130C fan/gas 2.
Using a pencil, mark out the circumference of a dinner plate on baking parchment.
Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.