Pavlova For Dessert?

photo credit: Didts                                               If you have not frequented Australia or New Zealand you may not know about the wonderfully delicious Pavlova. There has been much discussion between citizens of both countries as to which country the title of ‘creator’ of the Pavlova belongs.

The dessert was named after the Russian ballet dancer Anna Pavlova who visted both Australia and New Zealand in the 1920′s. A wonderful dessert made mostly during summer and a great accompaniment for Christmas lunch or dinner and outdoor Bar B Q’s.

INGREDIENTS

2 egg whites

1 1/2 cups of castor suger

4 tablespoons boiling water

1 teaspoon of vanilla

1 teaspoon of cornflour

1 teaspoon of vinegar

 

Place all ingredients in a bowl and beat at high speed for 15 minutes or until stiff.

Using either either a pizza tray or other ovenproof round platter spread mixture evenly over platter making a slightly raised edge around the outside of the tray.

Bake at 200C for 10 minutes and then at 150C for a further 45 minutes.

Leave in oven to cool.

Fill with cream and your favourite fruit (my favourites are strawberries, kiwi fruit and passionfruit)

 

TIP: Rub the cut side of 1/2 a lemon round the inside of your mixing bowl before beating egg whites. Besides removing any grease, the acid encourages the whites to expand in volume.