Pavlova
Source of Recipe
joyofbaking.com
List of Ingredients
4 large egg whites
1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Note: Adding the sugar gradually to the egg whites ensures that the sugar completely dissolves and does not produce a gritty meringue.
Note: If your meringue starts to brown, the oven temperature is too high causing the sugar to caramelize.
Note: In meringues, 1/4 cup (50 grams) of granulated white sugar is generally used for every egg white used. This amount of sugar is needed to give the meringue its wonderful crispness.
Note: If you make meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be up to 30 minutes more) than on a dry day.
Pavlova
In the 1930's an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked. This meringue cake, with its unusual soft sweet marshmallow center and light, delicate, and crisp crust, is produced by folding a little vinegar and cornstarch (cornflour) into the egg whites and sugar mixture once they are stiffly beaten. When cooled, softly whipped cream and fresh fruit (kiwi, raspberries, strawberries, passion fruit) are mounded in the center of the meringue. The name, Pavlova, was chosen in honor of the Russian ballerina Anna Pavlova, who visited Australia in the 1920s. Although Australia is credited with inventing this dessert, New Zealand also lays claim to it as a similar dessert was being served in that country around the same time as it was said to have been invented in Australia.
To ensure the egg whites reach maximum volume, have your mixing bowl and whisk clean and free of grease. It is easier to separate your eggs while they are cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use.
A better meringue is produced when superfine sugar (castor) is used as it dissolves faster into the egg whites than regular granulated white sugar. To make your own, take 1 cup (200 grams) granulated white sugar and process in your food processor until very fine, about 30 seconds.
You can make the meringue cake several days in advance. Just store in a cool dry place, in an airtight container. However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.
Recipe
In the 1930's an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked. This meringue cake, with its unusual soft sweet marshmallow center and light, delicate, and crisp crust, is produced by folding a little vinegar and cornstarch (cornflour) into the egg whites and sugar mixture once they are stiffly beaten. When cooled, softly whipped cream and fresh fruit (kiwi, raspberries, strawberries, passion fruit) are mounded in the center of the meringue. The name, Pavlova, was chosen in honor of the Russian ballerina Anna Pavlova, who visited Australia in the 1920s. Although Australia is credited with inventing this dessert, New Zealand also lays claim to it as a similar dessert was being served in that country around the same time as it was said to have been invented in Australia.
To ensure the egg whites reach maximum volume, have your mixing bowl and whisk clean and free of grease. It is easier to separate your eggs while they are cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use.
A better meringue is produced when superfine sugar (castor) is used as it dissolves faster into the egg whites than regular granulated white sugar. To make your own, take 1 cup (200 grams) granulated white sugar and process in your food processor until very fine, about 30 seconds.
You can make the meringue cake several days in advance. Just store in a cool dry place, in an airtight container. However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.---Joy of Baking
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