Pavlova Recipe

This dessert has that instant 'Wow Factor' and gives you the chance to be a complete show off. You could even try a little pirouette as you place the dessert in grandiose style onto the table. After all, this dessert was named after the famous Russian ballerina, Anna Pavlova. ( Just an important aside, make sure that you do your pirouette after you have put the pavlova onto the table, not while you are still holding it ).

On that note, I have a little digression here. I don't want to be petty about details, but we New Zealanders know that Pavlova was invented in New Zealand. However, the Aussies are adament that it originated in Australia.

I'll leave you to support whichever of the two countries you prefer, though it may help you to know that New Zealand doesn't have any poisonous snakes or insects and very few sharks.

Sorry I've gone a bit off track here - back to the Pavlova, said with a New Zealand accent.

Recipe:

1. Six large (180) egg whites at room temperature . ( See " How to separate eggs " in Foundation Kitchen Skills )

2. 350g caster sugar

3. One teaspoon (5g) of cornflour - creates a soft , chewy centre within the meringue .

4. One teaspoon (5g) of white wine vinegar - helps stabilize the meringue mixture and prevent it from collapsing .

5. One teaspoon (3g) of vanilla extract - to add a kick of sweet flavour.

6. To Decorate - 300 mls double cream whipped and fresh seasonal fruit or purees.

Method :

1. Preheat the oven to 140 degrees fan bake.

2. Lightly grease a baking sheet and line with grease proof paper.

3. Measure out the sugar into a bowl ready to use.

4. Place the egg whites into a large clean bowl and whisk until they form soft peaks and stick to the sides of the bowl.

   Take care not to over beat the eggs or else they will start to collapse .

5. Gradually add the sugar, about 2 tablespoons at a time, whisking after each addition.

6. Sprinkle the cornflour, vinegar and vanilla extract over the whisked egg/sugar mix and fold in gently with a metal spoon.

7. Taking a metal tablespoon, spoon the mixture onto the prepared baking sheet to form a circle about 20cm (8inches) in diameter.

8. For a final touch, you can use a metal skewer or point of a knife to make little swirls in the meringue around the edge. Lift the skewer up sharply each time to leave tiny peaks .

   This is your show piece remember, so go for it. Just don't take too long or you will end up with a flat dessert that no amount of whipped cream will disguise.

9. Place the baking sheet in the oven and immediately turn down the heat to 120 degrees C .

   Cook for one hour then turn the heat off fully but leave the Pavlova in the oven until it is

   completely cold and has dried out ( at least 3 hours, or overnight)

Serving and Decorating :

To serve your showpiece, peel off the baking paper and place on a serving dish ( the fancier, the better)

Whip 300mls of double cream ( you can add a few drops of vanilla essence for extra flavour )

Spread the whipped cream ontop of the meringue base, leaving your patterned edges free of cream and on show.

Decorate with any seasonal whole fruit or fruit puree of your choice. Obviously, I use Kiwi fruit ( for patriotic reasons already mentioned ) but sliced strawberries or whole raspberries contrast beautifully with the white of the cream.

A final flouish is to lightly dust the fruit with icing sugar.

Now put a drum roll on speaker and walk with attitude and panache to the table, and remember your pirouette.

https://video.wixstatic.com/video/6ddfbe_da71a4f703924addb5910f2eff817979/1080p/mp4/file.mp4

Meringues

So another great bonus from the Pavlova recipe is that it actually offers two for one value (way better than the four for three that supermarkets spin out now.)

You can use exactly the same recipe and method, but instead of one large meringue, you create individual versions, a bit like baby Pavlovas.

Simply use a metal dessert spoon to spoon out the egg white/sugar mix onto the baking sheet in smaller blobs. You can use another metal dessert spoon to shape the blobs into proper circles.

The cooking and cooling times and temperatures are the same as for the Pavlova.

To decorate, simply place the whipped cream between two meringues and sandwich them together.

Finally decorate the edge of your serving dish with fresh fruit and a dusting of icing sugar.

Another stunning crowd pleaser all the way from New Zealand ( or maybe Australia )