Mangu

pavlova

Next Dish: Baguette

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. 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. The nationality of its creation has been a source of argument between the two nations for many years.

egg whites

kiwi

cornstarch

Recipe

Ingredients:

  • 4 egg whites

  • 1 1/4 cups white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon juice

  • 2 teaspoons cornstarch

  • 1 pint heavy cream

  • 6 kiwi, peeled and sliced


Instructions:

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.

  3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

  4. Bake for 1 hour. Cool on a wire rack.

  5. In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwi slices.