SEARCH

Pavlova

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.

You May Also Like

18 Comments

  • Jelena July 1, 2011 11:42 am

    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 12:27 pm

    lovely dessert, i love paulova!

  • Gaga July 1, 2011 12:54 pm

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

    • Marija July 1, 2011 12:58 pm

      Kod Mateje na placu :)

  • wizzythestick July 1, 2011 1:01 pm

    Such a stunning dessert.

  • Milica July 1, 2011 4:45 pm

    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 4:51 pm

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

  • mamajac July 1, 2011 7:00 pm

    Mnogo su slatke tako male!

  • mutfak gazetesi July 2, 2011 4:00 am

    muhteşem görünüyor. tebrikler.

  • tanja@tanjascookingcorner July 2, 2011 6:38 am

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

  • Parsley Sage July 2, 2011 8:29 am

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

  • Elyse July 2, 2011 10:10 am

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

  • Heidi @ Food Doodles July 2, 2011 11:13 am

    That is beautiful!

    • Dzoli July 2, 2011 7:42 pm

      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 8:58 pm

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

  • Gaga July 3, 2011 2:12 am

    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 1:46 am

    I really love this dessert!
    nice photo

  • Erin @ Dinners, Dishes and Desserts July 16, 2011 11:17 am

    I love pavlova – yours looks gorgeous!

Leave a Reply