pavlova

jackieb7205 avatar
By Jackie Brink
from norfolk, NE

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

serves 6 to 8
method Bake

Ingredients For pavlova

  • 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

  • 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.
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