Tuesday, 14 August 2012

pavlova

Sunday night dinner was traditional danish forloren hare (mock hare/meatloaf) with a traditional Australian dessert - pavlova! I'll tell you about the danish dinner in another post, but this one is all about pavlova.

And look at the pretty flowers my mom brought!

Pavlova is a meringue based dessert that the Australians/New Zealanders (they fight over it)  named after a Russian ballet dancer. The first time I made this was for our Australian Christmas dinner last December. those poor Australians have sunshine at Christmas! no snow! I don't know if I could deal with that...

It's a little finicky to make (you can see I cracked this one along the edges) but even if you botch it a little it will still taste great! Traditionally it is topped with whipping cream and fresh fruit. This time I used Turkey figs and blueberries.

preheat oven to 250 degrees. line a cookie sheet with parchment paper (not wax paper).

4 egg whites
1 cup extra fine white sugar
1tsp vanilla
1tsp white vinegar
1/2tbsp corn starch

beat the egg whites on medium speed until they are fluffy and holding soft peaks. (this takes a while)
keep on medium speed, and add the sugar 1tbsp at a time. (I counted 2 mississippis in between each tbsp)
beat on high until firm peaks are held.
mix in the vanilla on low speed.
sprinkle the vinegar and corn starch on top and stir in gently

now spread out the meringue in a round, flat blob on the parchment paper. (I'd say diameter 8inches, height 2 inches). It will expand about an inch and rise about half an inch, so leave a little space around it.

bake for 60-70 minutes, and don't open the oven! when it's done, turn the oven off and leave the pavlova inside for another hour to cool completely. be careful when removing from the oven, it will crack easily.

serve with whipped cream and fruit!


1 comment:

  1. That tasted as great as it looks! Thanks again.

    ReplyDelete