Pavlova

Pavlova
 
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This recipe was uploaded
by Maria Sorokina

 
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Ingredients

Ingredients
Method
 
  • 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 150°C 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:
http://fooodstory.blogspot.com/2011/02/ladyfingers-in-sabayon-home-cooking.html

Pavlova

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This recipe was uploaded by Maria Sorokina

 
 
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.

Method


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 150°C 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:
http://fooodstory.blogspot.com/2011/02/ladyfingers-in-sabayon-home-cooking.html
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