pavlova
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
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prep time
cook time
method
Bake
yield
6 to 8
Ingredients
- 4 - egg whites at room temperature
- 1 cup sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- - sliced fruit (kiwis, strawberries, bananas) for garnish
How To Make pavlova
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Step 1Beat the egg whites, sugar, vinegar, and vanilla together until very stiff, about 12 to 15 minutes.
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Step 2Place the mixture on a baking sheet lined with lightly oiled wax paper or aluminum foil, forming it into a slight mound.
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Step 3Bake in a preheated 300F (150C) oven for 40 minutes. Cool on a wire rack and place the meringue on a serving platter.
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Step 4Immediately before serving spread with the whipped cream and decorate with sliced fruit.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Category:
Other Desserts
Diet:
Vegan
Method:
Bake
Culture:
Australian
Ingredient:
Eggs
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