A Pavlova is a very simple desert to create, but also one of the most elegant. It is also an ideal way to showcase any fresh fruits, forming a contemporary backdrop to the most exquisite deserts.
The tale is that the Pavlova was created by an chef in New Zealand for a visiting Russian balerina called Anna Pavlova in 1929; alternative tales tell us that Anna Pavlova danced in Australia in 1934 and the Pavlova was created then. Either way, it’s an amazing desert!
Australian Pavlova – Ingredients
- 4 egg whites
- 1/4 tsp salt
- 230g Caster Sugar
- 1 tsp Vanilla Essence
- 7 grams Cornflour
- 1 tbsp White Vinegar
Australian Pavlova Recipe – Method
1. Preheat oven to 200c and lightly grease a baking tray.2. Beat the eggs until soft peaks are formed.
3. Gradually add the other ingredients, while continuing beating.
4. Form a flattened ball with the mixture, with a hole in the middle.
5. Bake for 1 1/2 hours, then turn off oven. Leave Pavlova in the oven to cool
And To Serve…
Sprinke with seasonal fresh fruit as preferred and serve with fresh whipped cream. Alternatively, make a sweetened puree of fresh Kiwi fruits and drizzle over the Pavlova.