Delightful Dessert: Pavlova

PAVLOVA

Assalamualaikum and hi to all the readers. Welcome to my new entry which is I would like to post about one of the most famous dessert called as a "Pavlova". This dessert is one of my favourite dessert. I love to eat pavlova because it a simple dessert to make and the taste is very delicious. Based on my research about this dessert, some people like their pavlova to be crisp on the outside with a slightly chewy centre but others like only slightly crisp on the outside, but soft and marshmallowy on the inside. For me, I belong to the second group which is slightly crisp on the outside, but soft and marshmallowy on the inside. In Australia and New Zealand, it is common to serve the pavlova topped with all fruit such as kiwi, strawberry, and banana. Lately, some of them love to make a new variation and decorating their pavlova topped with all sort of chocolate - kinder bueno, kit kat, nutella and marshmallow. You also can make your pavlova. Try to find the recipes how to make a pavlova. This is the simple dessert to make :)

Pavlova is a meringue based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and optionally 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 creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source. The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australians and New Zealand homes.

Ingredients

Meringue:

1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Topping:

2 pints fresh or frozen berries
1/4 cup sugar

Whipped Cream for topping

Method

1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-coloured or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on colour or cracking, reduce temperature 25 degrees, and turn pan around.

6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7 Served topped with your favourite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Sauce or Filling Directions

If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling apart. Remove from heat and let cool.