Pavlova Dessert: Meringue Lovers will Enjoy This Australian Favorite

Yet another delicious dessert served at family gatherings in Australia is Pavlova. If you love meringue, you're going to adore this recipe. A delicious Pav is an anytime treat, but we most often see it made and served at Christmas dinner. Pavlova is named after famous Russian ballerina, Anna Pavlova (1881-1931).

Meringue:

-1 1/2 teaspoons pure vanilla extract

-1/2 teaspoon cream of tartar

-Alternatively, you may use 2 teaspoons white wine vinegar

-1 1/2 cups granulated sugar

-1 1/2 Tbsp cornstarch

-6 large egg whites. It is very important your egg whites are at room temperature, so place them into some tepid water for about 15 minutes before use.

-Pinch salt

Other Ingredients -Topping:

-2 pints fresh fruit and/or grated chocolate

-1/4 cup white sugar

-Whipped Cream

Method:

*Preheat your oven to 250 degrees.

-Stir the cornstarch and sugar together into a separate bowl.

-Combine vanilla and vinegar in a small cup.

-Using your mixer on 'whisk' setting, mix together the egg whites, salt and the cream of tartar - if you chose to use this ingredient. Whisk until stiff peaks appear.

-Increase the speed, then incorporate the cornstarch, sugar and vanilla, or vinegar if you chose this ingredient. This whole whisking process should take around 5 to 6 minutes.

-Place your meringues either as singles onto a paper covered baking sheet, or cook in a spring form pan. Cooking time should be around 50 minutes, but watch closely from the 45 minute point onward. Do not allow meringue to crack or begin to brown. The inside should be a soft marshmallow consistency, so prick with a toothpick to check for this. The toothpick should have sticky residue on it, not liquid.

If making a large pan Pavlova, fill the entire sunken center with generous amounts of whipped cream and top with fresh fruit or grated chocolate. You can also turn the Pav upside down and fill the sunken center with the whipped cream. This will preserve a crunchier meringue crust.

Spoon whipped cream and garnish with some fruit chunks if making individual Pavlovas.

Any other toppings can be used, use your imagination. Kiwi, blueberries and strawberries make for a colorful, delicious topping.
Passion fruit pulp is traditional for serving on top of a Pav.

* You might like to try adding 3 tbs of cocoa powder to create a scrumptious chocolate Pav too. Serve this kind with grated Peppermint flavored chocolate.

To make Pavlova the simplest way possible, check your stores for Pavlova Magic. This is a wonderful time saver for making such a desert.

If not available it can be bought online and stored in the pantry indefinitely.

Visit Australian Products Co. to purchase Pavlova Magic:

http://www.aussieproducts.com/prodinfo.asp?number=DDPM12

Source:

http://whatscookingamerica.net/History/Cakes/Pavlova.htm