Traditional Auckland, New Zeland Dish: PAVLOVA
INSTRUCTIONS:
PAVLOVA:
It is a white cloud of meringue covered with whipped cream on top and native fruits; such as kiwis. New Zealanders and Australians, who prepare this delicious dessert in all circumstances, and especially for the holidays, have claimed its paternity for decades, but they agree on at least one point: the name of their national dessert yields tribute to Anna Matveïevna Pavlova (1881-1931) a Russian dancer and star born in Saint Petersburg who in the 1920s, during a world tour, made several stops on the stages of the South Seas.
Pavlova is very popular and is one of the most important desserts in the cuisine of both countries, where it is particularly associated with summer, including Christmas festivities. Anna Pavlova became a legend thanks to her interpretation of The Dying Swan, Australia The US and New Zealand are still fighting over the origin of this recipe. According to Australia, the cake was created by a Perth hotel chef in 1931. And according to New Zealand, the dessert was born even earlier.
I know who it is, it’s delicious so here are the ingredients:
Ingredients:
150g egg whites (about 5 eggs)
120g icing sugar
120g powdered sugar
2 teaspoons of cornstarch
2 tablespoons white vinegar
1 vanilla pod
500 ml heavy cream
1 teaspoon vanilla extract
2 tablespoons of sugar
Fruits (for example, kiwis and strawberries)
Instructions:
For the Meringue it is important to add a pinch of vinegar or lemon to obtain a crunchy meringue on the outside and soft on the inside.
And make sure the eggs are at room temperature before separating them. Preheat the oven to 90°C. Spread the butter and sugar over the edges of a springform pan. Beat the egg whites with a pinch of salt, while slowly adding the sugar, cornstarch, vinegar, and the seeds extracted from the vanilla pod. snow. The meringue should be shiny and firm.Line a baking sheet with parchment paper.Place the springform pan on the parchment paper (or on the springform base).Using a pastry bag, form meringue bars (or other shape) around the mold. Cover the entire bottom with a thick layer of meringue (about 5 cm). Make sure to create a well where we will place the cream after cooking. Bake for 2 hours. Turn off the oven and leave the meringue inside until it is completely cold. Gently unmold the meringue and set aside.
For the Cream:
Whip up the heavy cream while gradually adding the coloring and vanilla extract. Spread the whipped cream over the meringue with a spatula or pastry bag. Arrange the fruit on top (kiwis, strawberries, or others).
And we present this delicious dessert to our people and please share the photo on alternate reality facebook to know how the recipe turned out for you.
