PAVLOVA - Food Canvas

Pavlova

Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.The name is pronounced  like the name of the dancer.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s

Time Of Preparation	Time To Bake	No. of Serving
30 min	90 min	6 people

Ingredients

• 120 gm Egg whites (approx 4)
• 1 cup super fine Sugar
• 1/2 tsp Cream of tartar
• 1 tbsp vanilla essence
• 1/2 tsp Vinegar
• 2 cup whipped Cream
• 1/4 cup chopped Mango
• 6-7 chopped strawberries
• 2 tbsp Mint leaves

Method Of Preparaation 

1. Preheat oven to 110 degree C.
2. Grease and line a tray with parchment paper.
3. In a clean stand mixer bowl put egg whites and beat until it is foamy.
4. Add sugar to egg whites one spoon at a time.

Beating well once every addition, until meringue is thick and glossy and sugar is dissolved.

5. Add cornflour, vinegar and vanilla and whisk until just combined.
6. Make sure all the sugar is nicely dissolved and the meringue is not gritty.
7. Spoon the meringue onto to parchment paper in a round shape and smooth the top with spatula.
8. Place the baking tray in the preheated oven for 70-80 minutes.
9. When the pavlova is cooked, the top will be dry and firm.

There will be few cracks on prime, that's traditional.

10. Switch off the oven but let the pavlova cool in the oven itself for an hour.
11. After an hour remove to pavlova from oven and transfer it to serving dish.
12. Before serving top the pavlova with whipped cream and chopped fresh fruits.
Serve immediately.