Pavlova - does not need an introduction, it is as famous as the Russian ballet dancer Anna Pavlova - which this beautiful meringue based dessert was named after.
Many believe that it was first made in New Zealand in the 1920's when the ballerina was on one of her tours and others believe it was Australia. It's creation has been a source of argument of the two nations for many years.
No Australia Day celebration is complete without Pavlova! Being that AD is in summer we have so many luscious fruits to choose from to adorn this lovely dessert.
This beautiful meringue is created with a few main ingredients - egg whites and sugar. It has a crisp crust and is soft, light inside.
Fresh whipped cream and then a mix of berries, passionfruit, grated chocolate are just a few of the toppings I use to finish off.
When making this dessert careful attention has to be taken when separating the egg whites, no egg yolk whatsoever in the bowl and always use eggs at room temperature. Wipe down the beaters and bowl with vinegar to make sure all mixing utensils are clean.
When the pavlova has been baked for 1hr and 30 mins, leave the oven door ajar and leave in oven for a further 30 mins.
I usually make mine the night before then decorate just before serving. A grand finale for any occasion!
Many believe that it was first made in New Zealand in the 1920's when the ballerina was on one of her tours and others believe it was Australia. It's creation has been a source of argument of the two nations for many years.
No Australia Day celebration is complete without Pavlova! Being that AD is in summer we have so many luscious fruits to choose from to adorn this lovely dessert.
This beautiful meringue is created with a few main ingredients - egg whites and sugar. It has a crisp crust and is soft, light inside.
Fresh whipped cream and then a mix of berries, passionfruit, grated chocolate are just a few of the toppings I use to finish off.
When making this dessert careful attention has to be taken when separating the egg whites, no egg yolk whatsoever in the bowl and always use eggs at room temperature. Wipe down the beaters and bowl with vinegar to make sure all mixing utensils are clean.
I usually make mine the night before then decorate just before serving. A grand finale for any occasion!
