Pavlova

G'day Friends,

Recently, I tried an interesting dessert that came out quite OK...and indeed was fun to try out. Amazing though it sounds, but the Pavlova has a history behind it's invention. Both Australia and New Zealand claimed that The Pavlova was their brainchild. Way back around 1926, recipes for a fruit filled meringue started appearing in New Zealand. At that time, the renowned ballerina Anna Pavlova was taking the country by storm. 

Meanwhile, in Australia, a chef by the name of Bert Sachse, working in the Esplanade Hotel in Perth, claimed that he had created the dessert  in 1935, after Pavlova stayed at the hotel. The mystery remains unsolved!

Any which way...it tastes amazing and we can thank both the countries for this super-dessert. It looks Grand but is incredibly easy to make. Let us see how it is made.

Ingredients:

For the Meringue:

8 egg whites

1+2/3 cups castor sugar (sugar powder should be super fine!)

2 tsps vanilla essence (good brand)

2 tsps brown vinegar (I used apple cider vinegar)

1 large pinch of salt

2 tsps cornflour (cornstarch)

For the Filling:

1+1/4 cup cream for whipping

2 tbsps powdered sugar

2 tsps vanilla essence

1+2/3 cup grapes halved

2 bananas peeled & sliced (add a few drops of lemon juice so they do not discolour) 

1 cup orange segments

1/2 cup pomegranate seeds

1/3 cup kiwi fruit pulp or fresh passion-fruit pulp

Method:

Use a large baking tray lined up with baking (parchment) paper. Make a 9 inch circle on it as a guide to place the meringue. Pre-heat oven to 180 degree Celsius (350 degree F).

In a large, dry bowl,  beat the egg whites with electric beaters on high speed until soft peaks form. Now, gradually add sugar beating continuously until mixture is firm and glossy and the sugar is dissolved.

 Beat in vanilla, then the vinegar and salt. Sift in cornflour and fold (do not use the beater now!).

Using a spatula, spread the mixture over marked circle. Straighten the sides making them higher than the centre. Bake for 10 minutes (at 180 degree Celsius - remember?).

 After 10 minutes, reduce the temperature to 120 degree Celsius/235 degree F. Bake for another 1 hour. Remove Pavlova from oven and leave to cool completely.

Whip the cream until firm ( add 2 tbsps of powdered sugar and vanilla essence); chill. 

Just before serving , top the Pavlova with whipped cream. 

Decorate with chopped fruits and drizzle the kiwi fruit pulp on top.

The yum dessert is ready for you to devour. 

There can be many variations for topping this dessert...You can use strawberries and bananas, kiwi and passion-fruit pulp. Use multiple fruits or combine two fruits. Choice is all yours! I hope you all have fun preparing this awesome dessert like I did... Till then...Happy Cooking!!