Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue with a crisp crust and soft, and light marshmallow-like in the 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 dessert is a favourite dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. (wk)
Pavlova is one of my favourite family desserts. I baked for the children then, and I do for special occasions today. A light, crisp, large meringue, soft in the middle, topped up with cream Chantilly and added with mixed fresh, beautiful fruits. This is the way to enjoy fruits in the season the luxurious style. At the moment we have these fruits: cherries, berries, mango, kiwi, bananas, pineapples, and passion fruits. To me, for the topping of Pavlova, the passion fruits is a must. That makes the pavlova what it should be, the passion fruit tantalises the flavours.
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| Pavlova with Cream Chantilly and Fresh Fruits |
I serve pavlova for a dessert and also for a part of the high tea spread. It is good to have a sweet taste after eating savouries.
There are recipes for pavlovas, and this is my own recipe that I am sharing. I hope it works well for you.
Susy's Recipe
Pavlova
Serves 6
Ingredients:
3 Eggs white
1 cup full caster sugar
a pinch of salt (just a few grains)
1 tablespoon level corn flour
1 tablespoon white vinegar
Cream Chantilly
300 ml thickened cream+1 tablespoon caster sugar, mix together.
Refrigerate the cream mixture for 10 minutes.
Add 1teaspoon vanilla bean paste, whip the cream until thick and fluffy
Now you have it, lovely cream Chantilly to put on the pavlova
Heat the oven to 125 degrees C
Line the baking sheet with baking paper
Have a clean bowl to mix/beat the eggs.
Beat the eggs whites with the salt until stiff
Add in the caster sugar a little at a time, beat it until the sugar all dissolves each time.
Do this until all the sugar is finished
Add in the cornflour and the vinegar, mix lightly
Place the mixture on to the prepared baking sheet
Bake in the preheated oven for 35 minutes then reduce to 100 degrees C
Keep on baking for another 45 minutes.
Switch the oven off, leave the meringue to cool inside the oven.
When it is cool top with cream Chantilly and fresh fruits.
To serve:
Serve as a dessert or a part of the afternoon tea spread.
An Afternoon Tea With Us
Saturday's afternoon tea, that was a sweet way to end the week with dear friends. An enjoyable gathering we all had a good time to catch up.
We enjoy the change, thanks for the rains. Cool and Calm.
Until Next Post.
Susy
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