Pavlova
This classic Australian dessert is a light and airy meringue with a crisp exterior and a soft, marshmallow-like interior. Often topped with whipped cream and fresh fruit.
This classic Australian dessert is a light and airy meringue with a crisp exterior and a soft, marshmallow-like interior. Often topped with whipped cream and fresh fruit.
- Carbohydrate 117.3350875 g
- Cholesterol 0 mg
- Fat 1.4584 g
- Fiber 0 g
- Protein 86.328 g
- Saturated Fat 0.0224 g
- Serving Size 1 1 Serving (908g)
- Sodium 1315.914375 mg
- Sugar 117.3350875 g
- Trans Fat 1.34416 g
- Calories 817 calories
Step-by-step
- With an electric mixer, beat the egg whites until soft peaks form, then gradually add the sugar (about 1 tsp every 30 seconds). This will take around 15 minutes. Beat until firm.
- Add the vinegar. When combined, turn out onto a flat baking sheet that has been greased and dusted with cornflour. Shape it so that there will be a hollow in the center to hold the fruit.
- Cook in a pre-heated, warm oven (350-375 deg. F, 195-210 deg C)) for 10 minutes, then at 200-250 deg. F (110-140 deg C) for 40-50 mins.
- When cooked, turn the oven off, and allow to cool slowly in the oven for at least an hour, preferably overnight. Gradual cooling is important.
- Serve cold, topped with whipped cream and fresh fruit such as strawberries, bananas, and kiwi fruit.
As a young girl growing up in Australia, Pavlova was a dessert that was always a special treat. My mother would make it for special occasions, and I would always look forward to it. The light and airy meringue, with its crisp exterior and soft, marshmallow-like interior, was simply irresistible. And when it was topped with whipped cream and fresh fruit, it was absolute heaven.
Today, I still love Pavlova, and I'm always happy to make it for my family and friends. It's a relatively simple dessert to make, but it always impresses. And it's always a crowd-pleaser. If you've never had Pavlova before, I highly recommend giving it a try. You won't be disappointed.
