Pavlova is a meringue based dessert named after the Russian ballerina Anna Pavlova 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.
Fresh Fruit Pavlova
The pavlova is a fabulous summer dessert, it also makes a stunning show stopper on any wedding or party cake/dessert table.
4 Eggs: 225g Sugar: 1 tsp white wine vinegar: 1 tsp cornflour: 300ml Double Cream: 450g Fresh Fruits
Pre heat oven to 110 degrees fan. (130 degrees conventional).
Line a baking sheet with greaseproof paper and draw a 9” circle on the paper. Repeat this a couple more times so that you have three circles of greaseproof paper.
Place egg whites in a bowl and whisk until soft peaks are formed. Whilst whisking slowly add the sugar a spoonful at a time, until the meringue becomes soft and shiny.
Mix together the cornflour and vinegar and carefully fold into the mixture.
Spoon the meringue onto the three greaseproof paper circles following & keeping within the line.
Bake for approx 1 ½ hrs until dry but still a little soft in the centre.
Whisk the cream until stiff
Prepare the fruit
Switch the oven off and allow meringue to cool in the oven for a couple of hours. Take out of the oven and place on a baking tray, remove greaseproof paper.
Place one of the meringue circles onto a serving plate, cover with cream, add the fruit.
Place the second meringue circle on top and cover with cream and fruit.
Repeat this step for the third meringue circle.