Pavlova
The pavlova is probably a dessert that’s familiar to a lot of people, a meringue topped with fruit and cream. There’s been some debate as to where it originated; both Australia and New Zealand claim that it belongs to them. However, no matter which country actually did invent it, it was made for the same reason: to celebrate Russian ballerina, Anna Pavlova, when she toured both countries in the 1920s.
Today, it’s a widely popular dessert that many people have put their own spin on. Our recipe is going to focus on seasonal fruits available in the UK, but you can put whatever fruit you like on your pavlova.
Ingredients:
- 4 egg whites
- 225g caster sugar
- ½ tsp vanilla extract
- 1 tbsp cornflour
- 400ml double cream
- 400g strawberries
- 200g raspberries
- 150g blueberries
- Mint sprigs (optional)
- Icing sugar (optional)
Method:
Preheat the oven to 150°c/Fan 130°F/Gas Mark 2. On a piece of baking paper, draw around a 25cm dinner plate.
Place the egg whites into a large, clean bowl (glass or metal is best) and whisk until stiff peaks form. One way to check if your egg whites are whisked enough is to turn the bowl upside down without the eggs sliding out.
Whisk in the sugar a tablespoon at a time. The egg whites will become stiff and shiny.
Add the vanilla extract and the cornflour before whisking once again.
Dab a small amount of meringue into the corners of the baking paper (same side as the circle you drew) before sticking it to the baking tray.
Place in the centre of the oven and bake for an hour until very lightly coloured. If it’s colouring too quickly, turn the oven down slightly.
Turn the oven off and leave the meringue in for another hour.
Remove from the oven and allow to cool completely.
Once cool, remove from the baking paper and put onto a serving plate.
Whip the cream and dollop on top of the meringue. Then, add your fruit.
Decorate with icing sugar and sprigs of mint.
