Pavlova
By
Jackie Brink
@jackieb7205
1
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
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:
☆☆☆☆☆ 0 votes
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
- 1Beat the egg whites, sugar, vinegar, and vanilla together until
very stiff, about 12 to 15 minutes. - 2Place the mixture on a baking
sheet lined with lightly oiled wax paper or aluminum foil, forming
it into a slight mound. - 3Bake in a preheated 300F (150C) oven for
40 minutes. Cool on a wire rack and place the meringue on a
serving platter. - 4Immediately before serving spread with the
whipped cream and decorate with sliced fruit.
About Pavlova
Course/Dish: Fruit Desserts, Other Desserts
Main Ingredient: Eggs
Regional Style: Australian
Dietary Needs: Vegan
