From the kitchen of:
Ingredients:
5 egg whites
1 1/4 cups sugar
1/2 tsp. cornstarch
1/2 tsp. white vinegar
1/2 tsp. vanilla
Whisk egg whites until fluffy and holding in peaks. Fold in 1/2 of sugar and all other ingredients. Add remaining sugar and whisk for four minutes until stiff peaks.
Use a baking sheet lined with parchment paper in a 10" circle. Shape pavlova mixture into a round about 2 inches high. Back at 275 for 1 1/4 hours. Remove from oven and turn upside down onto a serving plate. When cool, frost with whipped cream and fresh fruit.
Note from Jen: A truly international dessert. I was told Grandma June got this Australian dessert named after a Russian ballerina while serving their mission in Ireland. I know that my family has shared it with people from Germany, Brazil, Japan, Taiwan, Italy, Mexico, and Argentina to name just a few. How about your families? Who have you shared it with?
I made this today for my brother-in-law's mission farewell lunch. One of the neighbors was so excited to have it. She spent a lot of time in Australia and said that this truly was one of the country's national desserts. Her favorite way of having pavlova was by using only kiwis on top of the whipped cream and then pouring passion fruit juice on top. (She said you could get passion fruit juice at a import store...can't remember which one, sorry.)
ReplyDeleteToday, I topped it off with strawberries, bananas, kiwis, and blackberries. Yum!
In addition to the yummy fruit, I've also seen it topped with chocolate or caramel sauce for another alternative.
ReplyDelete