The Pavlova dessert is an Australian dessert named after the Russian ballerina Anna Pavlova. It was invented in the 1920s to celebrate Anna Pavlova’s tour in Australia. The dessert is made in both Australia and Russia, and both countries claim that the dessert is theirs. It is quite enjoyable to watch such a discussion outside, as generally Turkey is one of the parts in such discussions:). You just read and say hmm, you don’t need to prove why the food is ours 🙂
The basis of the Pavlova dessert is a crunchy outside, soft inside merengue, which is made with egg whites. It is usually decorated with whipped cream and various fruits, but this may vary time to time. For example cocoa powder may be added to the merengue itself and it can be decorated with chocolate sauce. In the winter, it will not be easy to find red fruits, but a different pavlova can be made with bananas and chocolate sauce.
Can Frozen Fruits Be Used in Pavlova?
Frozen fruits will not be suitable for pavlova as they will loose water while thawing.
Enjoy the recipe…
- 3 egg whites,
- 1/2 cup powdered sugar,
- 1 tbsp corn starch,
- 1 teaspoon of lemon juice.
For cream topping;
- 200 ml heavy cream,
- 2 tablespoons powdered sugar.
- Red berries.
- Beat the egg whites for merengue until stiff peaks,
- Add the powdered sugar and beat until the mixture has a bright color,
- Add starch and lemon juice and beat,
- Spread the mixture in a 20 cm diameter round shape into a baking tray covered with wax paper,
- Place the tray in a pre heated oven at 50 ° C and bake for 1 hour,
- Take the merengue from the tray with wax paper,
- Place a new wax paper into the tray and turn merengue upside down and put into the tray,
- Bake 30 mins. more,
- Turn off the heat and don’t open the oven for 30 mins. more,
- Remove from oven and set aside to cool down,
- Whisk the cream until stiff peaks,
- Add powdered sugar and whisk until the sugar melts,
- Spread the cream over the mereng
- Decorate with the red fruits you deserve.