Pavlova

July 1, 2011 18 No tags 0

Pavlova

Master technique and then forget about it and be natural.

Ana Pavlova

Pavlova

(original recipe)

3 egg whites
150 g sugar
fresh seasonal fruits
whipped heavy cream

This dessert was created to honor Russian ballerina Ana Pavlova eather by a New Zealand or Australian chef. Hard to say really as she was touring both countries in the 1920s when it’s believed the dessert was first made. The shape of it is supposed to resemble a dress from one of her shows.

First, we’ll make a tutu.

Beat the egg whites stiff with a mixer. Gradually add sugar and mix more until it’s stiff and sugar crystals are gone. Draw 6 circles 8 cm in diameter on a piece of baking paper the size of a large oven pan. Spoon the mixture onto drawn circles. Bake in a preheated oven on 120°C (250°F) for about 50 minutes, then turn of the oven, open the oven door and let pavlovas sit inside for about 15 minutes. Baking time really depends on the oven and the size of pavlovas.

For the froth of the skirt’s net whip some heavy cream. You don’t need to add too much sugar, about 1 tablespoon on 250 ml of heavy cream.

Finally, to achieve the effect of the green roses use sliced kiwi. Which I didn’t :D I had some red currants and gooseberries from my garden and their slightly tart taste balanced perfectly with the sweetness of meringue.

18 Comments
  • Jelena
    July 1, 2011

    Nisam znala da kora liči na pačku, a sada kad gledam to stvarno ima smisla. Dopada mi se što si pravila mini verzije, a cela mudrost oko toga je vreme pečenja jer se svaka rerna razlikuje, a sve zavisi i od veličine kora. Vidim da sve varirate od 120 do 150 stepeni. Ja sam uvek za nižu temperaturu i duže pečenje. To je majstorstvo!

  • pity
    July 1, 2011

    lovely dessert, i love paulova!

  • Gaga
    July 1, 2011

    Aaaaaaaaaaaaaa gde si našla ogrozd sada? Što mi se jedeeeeeee :)

    • Marija
      July 1, 2011

      Kod Mateje na placu :)

  • wizzythestick
    July 1, 2011

    Such a stunning dessert.

  • Milica
    July 1, 2011

    Da se razumemo, ja obozavam Pavlovu i mislim da ona koliko god neuspelo izgledala na prvi pogled kada iz rerne izvadis ispucalu spljostenu puslicu uvek iznenadi finim ukusom :) Hocu reci, divim se i tvojoj Pavlovoj ali se vise divim fotografiji, smislu za lepo i kreativnosti :)

    Pozdrav sa Milinog kuvara

  • Ann
    July 1, 2011

    OMG….that looks absolutely amazing! I love pavlova!

  • mamajac
    July 1, 2011

    Mnogo su slatke tako male!

  • mutfak gazetesi
    July 2, 2011

    muhteşem görünüyor. tebrikler.

  • tanja@tanjascookingcorner
    July 2, 2011

    Prekrasna fotografija a ove male pavlove su me osvojile. Preslatke su :)

  • Parsley Sage
    July 2, 2011

    Wowsers! That looks incredible! Fabulous photography for a fabulous dish. Definitely buzzed :)

  • Elyse
    July 2, 2011

    I am so jealous that you found currants that look that amazing! Your pavlova is beautiful!

  • Heidi @ Food Doodles
    July 2, 2011

    That is beautiful!

    • Dzoli
      July 2, 2011

      Definitely New Zealand’s invention.Just recently Aussis admited(finaly) that it was first created in capital of New Zealand..Wellington:)

  • Shri
    July 2, 2011

    Beautiful! Loved the gooseberry touch. Waiting to have it here.

  • Gaga
    July 3, 2011

    Pa da nije malo poranio, čini mi se da stiže početkom avgusta? Moram da angažujem mamu u selu da vidi kod strine, ona ga ima. :)

  • Mad in the kitchen
    July 8, 2011

    I really love this dessert!
    nice photo

  • Erin @ Dinners, Dishes and Desserts
    July 16, 2011

    I love pavlova – yours looks gorgeous!

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