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:
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.