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April 26, 2020
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Pavlova – The Ultimate Australian Delight

Every person wishes to have a delightful dessert after a hearty meal. Pavlova is a meringue-based dessert that has named to honour the famous Russian ballet dancer from the 1920s, Anna Pavlova after she made a trip Down Under for a concert. All I can say is that Pavlova is as tantalizing as the famous... Read More

Every person wishes to have a delightful dessert after a hearty meal. Pavlova is a meringue-based dessert that has named to honour the famous Russian ballet dancer from the 1920s, Anna Pavlova after she made a trip Down Under for a concert. All I can say is that Pavlova is as tantalizing as the famous Russian Dancer herself was.

Pavlova is one of the popular desserts in both Australia and New Zealand. It is considered by many as the national dish of Australia and is a requisite in every celebratory meal in Australia and New Zealand.

Many experts have said that Pavlova originated in New Zealand. The Kiwis pride themselves a lot for this too. Ultimately, whoever invented the recipe for Pavlova; had created magic.

Pavlova differs from the meringue cake in a lot of ways. Unlike the traditional Meringue cake, Pavlova has a hard and crispy crust outside. Mentioned below are the ingredients and the method that I implemented to make Pavlova.

Essential Ingredients:

Here is the list of the essential ingredients that can use in the preparation of Pavlova.

120 grams of egg whites
200 grams of castor sugar
One teaspoon of white vinegar
1/2 tablespoon of cornflour
However, any Pavlova cannot be complete without a yummy topping. I have mentioned the ingredients used for making the topping below.

240 ml of whipped cream
20 grams of granulated white sugar
½ tablespoon of vanilla extract
Fresh fruit – can be any fruit of your choice like strawberries, pineapple, kiwi, etc.
Directions for preparing Pavlova:

Preheat your oven to approximately 250 degrees Fahrenheit and place the rack in the middle of your oven.
Place a baking sheet along with a parchment paper and draw a 7-inch circle on top of it.
Beat your egg whites in a bowl until they hold soft peaks.
Keep adding the sugar, tablespoon by tablespoon, till your meringue holds hard peaks.
Sprinkle the cornflour and the vinegar on top of your meringue and fold it in.
Spread your meringue inside the circle that you drew on the parchment paper and make sure that the meringue’s edges are a bit higher than the centre of the circle. That circle is to make sure that you create a well where you can fill the whipped cream and the fruit.
Bake your meringue for approximately one and a quarter-hour and stop when you see the outer surface dry and pale in colour.
Turn your oven off and let your meringue cool down completely.
The outer surface of your meringue should feel hard and develop cracks. However, the interior should be soft and spongy.
A short while before serving the Pavlova, place your meringue onto a serving plate.
Put the whipped cream into a container and whisk it till it forms soft peaks.
Add sugar and vanilla to sweeten.
Fill your meringue with the whipped cream and arrange the fruits on top of it in a decorative manner.
Serve your Pavlova immediately as it is doesn’t hold on for a long time.

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