Added by Maria Sorokina | Mon 28 Feb 2011 @ 08:49
Australia is my dad\'s favorite place in the world. I grew up with stories about this amazing country. He used to say that Pavlova was created in Australia after the world tour visit of Anna Pavlova, a Russian ballerina. The dessert was feather-light as she was. The recipe is adapted from Le Cordon Bleu Dessert Techniques.
6 egg whites
350 gr icing sugar
2 tea spoons white wine vinegar
2 tea spoons of starch
500 ml double cream
vanilla sugar or vanilla extract
pomegranate (or other fruits and berries of your choice)
In a large, clean and dry bowl beat the egg whites with a tiny pinch of salt till they turn into thick white foam. Gradually add the sugar in two or three steps while continuing to beat. Beat till the sugar is absorbed and the meringue is glossy and holds shape well.
Cover a baking sheet with baking paper. Place the meringue on the sheet and give it a round shape (some 5-6 cm thick).
Bake at 150įC for 1 hour. Switch off the oven and leave the meringue inside till completely cool. Then transfer to a serving dish.
Whip the cream with vanilla till it hold soft peaks. Up to 1 hour before serving fill the Pavlova with whipped cream and sprinkle with pomegranate arils.
Sabayon recipe to use up the left over egg yolks: