This is a Pavlova recipe which I use time and time and time again.
What is Pavlova? Why is it called Pavlova, you might ask?
Pavlova is a meringue dessert topped with whipped cream and fruit named after the Russian ballet dancer Anna Pavlova. It's believed to have been created to hounour her during or after one of her tours to Australia and New Zealand. It's a popular dessert both in Australia and New Zealand.
This recipe is pretty much fail-proof, it makes a crusty on the outside and marshmallow-y on the inside sort of meringe, the whipped cream and the tang of the fruit help make it taste sensational.
Stick some candles on, and voila.......... a birthday cake with a twist!
Here is the recipe, follow every step and you'll succeed:
4 egg whites (room temperature)
1 and 1/2 cups Caster (Baker's) Sugar
1 teaspoon corn flour
1/2 teaspoon vanilla essence
1 teaspoon white vinegar
4 tablespoon boiling water
(1) Mix all together in large mixing bowl, beat
15 minutes.
(2) Line metal tray with aluminium foil, dust with plain flour.
(3) Put beaten mixture on tray, make a round shaped mound. Stab with fork to get air bubbles out.
(4) Bake in preheated oven (190 degrees C) for 10 minutes, then 130 degrees C for 45 minutes.
(5) When cooked, leave oven door ajar until cold.
Meanwhile, whip 600ml of thickened cream or whipping cream.
Cover cooled meringue with whipped cream topped with any fruit of your choice, strawberries, kiwifruit, canned fruit (I used Traditional Fruit Salad by Golden Circle). Passionfruit pulp and juice can be added just before serving, it's absolutely delicious. Blueberries and raspberries are also very good with it.
I'll leave you with these roses, hope the rest of your week will be as lovely as they are.
Roses used here: Sir Edward Elgar (David Austin, Pinkish Red), Anne Boelyn (David Austin, apricot,with darker centre), Tamora (David Austin, apricot), Ambridge Rose (David Austin, apricot) and St. Cecilia (David Austin, light pink)
The St. Cecilia blooms(David Austin rose) are in the most gorgeous freshest shade of pink at the moment. Depending on the time of year, they sometimes can appear to be a light apricot colour, but my bush has been producing light pink flowers most of the time, which I'm pleased with.
St. Cecilia is one of my favourite David Austin roses, she is around 1.5 to 2 m and so she's quite a tall grower. I like the way she's able to keep her shape well in that she doesn't get lanky or leggy with her branches and she flowers non-stop in the flowering season, the shapely cupped blooms are with many petals. Her scent is strong and old rose, a very beautiful fragrance I assure you. She is highly recommended if you like a fresh pink rose with a heavenly scent.
Another good David Austin rose is Abraham Darby. I love Abraham Darby for his many petalled look and his colour. The scent is also lovely and strong. His blooms are large and heavy. My experience with Abraham Darby is that he needs good pruning to guide the way the bush grows. He doesn't just keep his bush round like St. Cecilia does. However, that can be a nice feature which makes it all the more attractive and cottagy in appearance.
St. Cecilia (light pink), Abraham Darby (apricot pink) and Sir Edward Elgar (hot pink)
Tips on Growing Beautiful Roses #3--You need a good sunny spot for your roses to reach their potential and to do well. Roses generally need at least 6 hours of sunshine per day and if the spot you're planning to plant roses in is a shady one, you'll be better off planting Azaleas, Camelias and Hydrangeas there! 
Enjoy your weekend, my lovely Blogville friends.
