søndag 4. mars 2012

Pavlova - a heavenly merengue dessert

Today, we celebrated my daughter's 4th birthday and for the occasion, I made this fantastic Pavlova.

Pavlova is a merengue lower layer topped with whipped cream and a thick layer of fresh inviting fruit. The dessert was made for the first time when the Russian dancer Anna Pavlova visited New Zealand in 1926.

The difficulty of a Pavlova is to obtain a crispy outside while inside there is a fluffy marshmallow-ish fill. I got inspired while watching Masterchef Australia and the fabulous Donna Hay speaking with love about Pavlova. So I used her recipe which you can find by clicking here.

The best tips are:
- Be very precise measuring the ingredients
- Make the eggwhites really stif before carefully whisking in the castor sugar.
- Low heat, long baking time
- Let the Pavlova cool totally down in the oven before opening.

It looked like this ready baked:

A crispy side

Top right before serving and serve directly. Otherwise you risk collapse of the meringue and a wet meringue

Good luck with the Pavlova and thanks to Donna Hay for the perfect recipe.


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