Wednesday, July 1, 2015

Fruit Pavlova

Pavlova is a light, meringue cake that is crispy on the outside and kind of chewy and marshmallowy on the inside. Top that with whipped cream or a decadent creme anglais, and plenty of fresh fruits and you have a dessert sure to impress anyone!!. Pavlova was created in honour of the famous ballet dancer Anna Pavlova either in Australia or New Zealand.  I will not enter into details as I know it is a bit of a sore point between the 2 countries, but if you are interested in knowing more, you can read this Wiki article.

4 egg whites
2 cups sugar (powdered)
1 tsp vanilla essence
1 tsp vinegar
1/2 tbsp corn flour
For topping
1/2cup whipping cream
1 tbs sugar
Fresh fruits

1. Preheat the oven to 130 degrees C. Take a baking sheet or bigger pan and line it with wax paper or oven safe silicon mat. Take a pencil and draw an 18cm circle (not necessary if you can guess and spread meringue in a circle) on the wax paper. Reverse the paper.
2. Take the bowl of your electric mixer or a handmixer and add egg whites in it (the bowl and the beater must not have any water or oil in it, so clean with a kitchen towel or tissue before adding the egg whites). Beat the egg whites at medium speed until soft peaks are formed. Now add sugar 1/4 cup at a time and beat at high speed. This will help form the perfect meringue with stiff and shiny peaks. Beat until you get a meringue that does not fall when you hold your bowl upside down.
3. Now add vanilla essence and beat. Sprinkle corn flour on the peaks and pour the vinegar on them. Use a spatula to gently fold in the vinegar and corn flour.
4. Take out the prepared baking sheet and spread the meringue within the circle that you had drawn earlier. Evenly spread the meringue inside the lines to form a perfect circle.
5. Bake meringue for 1 hour to 1 hour 15 minutes, the pavlova should be dry to the touch. Cool completely before removing from wax paper or silicon mat. Transfer pavlova on to a serving dish.
6. In a small bowl, beat heavy cream and sugar until stiff peaks form. Fill the center of the pavlova with whipped cream, and top with fresh fruits………….. enjoy! 

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

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