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.