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)