Light and airy as the tutu of a ballet dancer, the pavlova consists of a meringue base, topped with whipped cream and garnished with fresh fruit! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Light and airy as the tutu of a ballet dancer, the pavlova is the national dessert of Australia; it’s said to have been invented by the chef Bert Sachse, to honour the Russian prima ballerina Anna Pavlova, who was touring Australia at that time… let’s make it together!
Ingredients for 8-10 servings
Pavlova
(8-10 servings)
For the base
• 6 medium egg whites
• just over 1 cup (250 g) of superfine sugar
• 2 level tbsp (15 g) of corn starch
• 1 tbsp of cider or white wine vinegar
• 1 tsp of vanilla extract
• ¾ cup (150 g) of sugar
• 1 pinch (1 g) of salt
• 2/3 tsp (2 g) of cream of tartar, or ¼ tbsp (4 g) of baking powder
For garnishing
• 1 ¼ cups (300 ml) of heavy cream
• 2 ½ tbsp (30 g) of sugar
• ½ cup (80 g) of blueberries
• 2/3 cup (80 g) of raspberries
• 3 passion fruits
• 1 kiwi fruit
• 1 cup (150 g) of strawberries
To prepare the meringue, fit a stand mixer with the whisk attachment — or use an electric beater — combine the egg whites, at room temperature, with a pinch of salt… and beat at medium speed… as soon as they turn white, we’ll add the rest of the ingredients.
Now beat in the cream of tartar — if it’s not available, you can replace it with baking powder — the vanilla extract — otherwise use the seeds from a vanilla pod or a pinch of vanilla powder — and the sugar, that has been mixed and sifted with the cornstarch… one tablespoon at a time, until used up. Finally add the vinegar, in two parts.
The egg whites are nice and stiff, as you can see… now take a baking tray, that has been greased with butter and lined with parchment paper, so that it doesn’t slip around. So turn out the mixture onto the baking tray… and form into a circle, about 8-8 ½ inches (20-22 cm) in diameter; if you want, you can create a wavy effect, using the spatula in this way… and leave the edges of the meringue slightly higher than the centre… like this. Here we are. Preheat a static oven to 480°F (250°C), after that lower the heat to 250°F (120°C) and bake the pavlova for at least an hour and a half, without opening the oven door.
After such time, turn off the oven and let the pavlova completely cool, leaving the oven door slightly ajar. Now take it out of the oven… and place on a serving plate.
Move on to the whipped cream: take a bowl, that has been cooled in the fridge… pour in the heavy cream, which must be very cold… and beat with an electric beater until stiff. Now add the sugar.
Here’s the whipped cream, spoon into the middle of the meringue… spread it evenly, but leave the edges clear… and finally garnish with the fresh fruit, cut into pieces. I’m using strawberries, kiwi, raspberries and passion fruit, that is very common in Australia… cut in half and scoop out the flesh and seeds. So start with the kiwi fruit… well, what can I say! I’m sure that Bert Sachse would be proud of me! Enjoy your pavlova…