Pavlova
This is a signature dessert from Australia, supposedly created in honour of the visit to that country by Russian ballerina Anna Pavlova in the 1920s. It's delicate structure scares off many bakers, but truthfully it's one of the easiest desserts to make, and one of the most delicious. Pavlova can be made with a variety of flavourings, so it's different every time. This simple version is my favourite.
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Ingredients
4 egg whites
1 cup sugar
1/2 teaspoon vanilla
1 teaspoon vinegar
Method
Preheat an oven to 400 degrees F.
Beat the egg whites until stiff. Add the sugar, beat, then add the vanilla and vinegar. Beat again.
Line a baking sheet with parchment paper. Scrape the egg white mixture onto the parchment paper in a circle smaller than the final product desired. The Pavlova will spread. Leave a slight crater in the middle for the whipping cream and berries to rest.
Turn the oven down to 250 degrees and bake the Pavlova for 90 minutes. It will puff up with the initial higher heat and then bake through as the temperature drops.
Remove the Pavlova from the oven and let it cool completely before filling it or freezing it. Cracks will appear as it cools - this is normal.
If you freeze it, put it in a hard-sided container so it doesn't get banged or broken. Thaw before proceeding to the next step.
A few hours before serving, beat a small container of whipping cream (8 oz. or 237 ml.). Add 1-2 tablespoons of sugar, according to your taste and beat again.
Spread the whipping cream on top of the Pavlova and refrigerate until ready to serve. The top and interior will become soft and marshmallowy. Before serving, decorate with berries of your choice or sprinkle with shaved chocolate, toasted nuts or other topping.
Slice as you would cut a cake. This dessert can be cut into 6-8 pieces and will disappear quickly.
This is a signature dessert from Australia, supposedly created in honour of the visit to that country by Russian ballerina Anna Pavlova in the 1920s. It's delicate structure scares off many bakers, but truthfully it's one of the easiest desserts to make, and one of the most delicious. Pavlova can be made with a variety of flavourings, so it's different every time. This simple version is my favourite.
Click here for more fabulous desserts.
Ingredients
4 egg whites
1 cup sugar
1/2 teaspoon vanilla
1 teaspoon vinegar
Method
Preheat an oven to 400 degrees F.
Beat the egg whites until stiff. Add the sugar, beat, then add the vanilla and vinegar. Beat again.
Line a baking sheet with parchment paper. Scrape the egg white mixture onto the parchment paper in a circle smaller than the final product desired. The Pavlova will spread. Leave a slight crater in the middle for the whipping cream and berries to rest.
Turn the oven down to 250 degrees and bake the Pavlova for 90 minutes. It will puff up with the initial higher heat and then bake through as the temperature drops.
Remove the Pavlova from the oven and let it cool completely before filling it or freezing it. Cracks will appear as it cools - this is normal.
If you freeze it, put it in a hard-sided container so it doesn't get banged or broken. Thaw before proceeding to the next step.
A few hours before serving, beat a small container of whipping cream (8 oz. or 237 ml.). Add 1-2 tablespoons of sugar, according to your taste and beat again.
Spread the whipping cream on top of the Pavlova and refrigerate until ready to serve. The top and interior will become soft and marshmallowy. Before serving, decorate with berries of your choice or sprinkle with shaved chocolate, toasted nuts or other topping.
Slice as you would cut a cake. This dessert can be cut into 6-8 pieces and will disappear quickly.