Pavlova

Pavlova

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Jackie Brink

By
@jackieb7205

This dish is the center of a rivalry between Australians and
New Zealanders, both of whom claim to have originated it, but
recently evidence was discovered that credits New Zealand
as its place of origin. They do agree that it was named after
the famous Russian ballerina Anna Pavlova during a visit to
both of those countries in the late 1920s. Note: Individual
servings may be made by making individual meringues

Rating:

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Serves:
6 to 8
Method:
Bake

Ingredients

  • 4
    egg whites at room temperature
  • 1 c
    sugar
  • 1 tsp
    white vinegar
  • 1 tsp
    vanilla extract
  • 1 c
    heavy cream, whipped
  • ·
    sliced fruit (kiwis, strawberries, bananas) for garnish

How to Make Pavlova

Step-by-Step

  1. Beat the egg whites, sugar, vinegar, and vanilla together until
    very stiff, about 12 to 15 minutes.
  2. Place the mixture on a baking
    sheet lined with lightly oiled wax paper or aluminum foil, forming
    it into a slight mound.
  3. Bake in a preheated 300F (150C) oven for
    40 minutes. Cool on a wire rack and place the meringue on a
    serving platter.
  4. Immediately before serving spread with the
    whipped cream and decorate with sliced fruit.

Printable Recipe Card

About Pavlova

Main Ingredient: Eggs
Regional Style: Australian
Dietary Needs: Vegan


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