Pavlova Dessert
Please, do not get scared away by the long description and try this recipe!
There is a long standing debate about whether
The name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926 and 1929.
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 | Pavlova is such a festive dessert, that it's even been ordered instead of wedding cakes! It is a bit alike a meringue, however unlike the meringue it has a soft center, with a crispy crust. It is traditionally topped with fresh Whipped Cream, Kiwi’s, Passion fruit and berries.
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In Great Britain it's common to add cocoa and chocolate to the meringue shell and fill it with raspberries. -> -> -> -> -> -> -> | 
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Ingredients:
| Topping: 1 cup (240 ml) heavy whipping cream 1 1/2 tablespoons (20 grams) granulated white sugar 1/2 teaspoon pure vanilla extract Fresh fruit - kiwi, strawberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice.
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 | Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. It is important that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). It's better to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar. You can make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds. |
Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch and vinegar. Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.
There are different ways to make the meringue shell:
Method # 1
At this point you'll require a pastry bag with a large star tube and a baking tray covered with a piece of baking paper.
Add the star tube to the pastry bag. Fill the bag half full, twist the top closed and point the tube into the center of the tray.
Give the back of the pastry bag a gentle squeeze and start to pipe an ever increasing circle.
When you have the size of circle you think you need stop and then follow the edge with stars. It should now look like this.... -> -> -> ->
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Now pipe a circle of stars over the join.
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If you choose the 1st method your meringue shell will look like this... -> -> |  |
Method # 2
Draw a circle 18cm (7 inches) in diameter on the back of some baking paper and place on a
baking tray. Brush the paper with oil. Heap the pavlova mixture into the circle and use the
back of a spoon to make a slight indentation in the centre, moulding up the sides a little so
that there will be a slight depression in the centre in which to place the topping.
18cm (7 inches) in diameter on the back of some baking paper and place on a baking tray. Brush the paper with oil. Heap the pavlova mixture into the circle and use the back of a spoon to make a slight indentation in the centre, moulding up the sides a little so that there will be a slight depression in the centre in which to place the topping.
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A meringue shell made according to this method... <- <- <- <- |
Place it in the oven and bake for 50 - 60 minutes until crisp on top and a pale straw colour. Turn off the heat and leave to cool in the slightly open oven. This last step is very important for a successful result. The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.
Try to place the whipped cream and fruit on the meringue shortly before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.
St. Valentine's version of Pavlova... -> -> -> -> |  |
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