Pavlova
Pavlova
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.
Ingredients
6 (59g) eggs, separated, at room temperature
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
100g strawberries, thinly sliced
2 kiwifruits, thinly sliced
Pulp of 2-3 passionfruit
1. Preheat oven to 120°C. Line an oven tray with baking paper/foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on baking paper/foil.
2. Use an electric mixer to whisk egg whites in a clean dry bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Fold in cornflour, vinegar and vanilla and stir until just combined. Spoon meringue onto the baking paper/foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate with passionfruit pulp, strawberries and kiwi fruits (or your choice of fruit).
You can find this recipe & others at leclafouti!
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.
Ingredients
6 (59g) eggs, separated, at room temperature
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
100g strawberries, thinly sliced
2 kiwifruits, thinly sliced
Pulp of 2-3 passionfruit
1. Preheat oven to 120°C. Line an oven tray with baking paper/foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on baking paper/foil.
2. Use an electric mixer to whisk egg whites in a clean dry bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Fold in cornflour, vinegar and vanilla and stir until just combined. Spoon meringue onto the baking paper/foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate with passionfruit pulp, strawberries and kiwi fruits (or your choice of fruit).
You can find this recipe & others at leclafouti!