Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit.The dessert is a popular dish and an important part of the national cuisine of Australia and New Zealand.

Pavlova

INGREDIENTS:

1. 4 large egg whites
2. 1 cup superfine or castor sugar
3. 1/2 teaspoon vanilla extract
4. 1 teaspoon white vinegar
5. 1/2 tbsp cornstarch 

TOPPING:

1. 1 cup heavy whipping cream
2. 1 and 1/2 tbsp granulated sugar
3. 1/2 tsp vanilla extract
4. Fresh fruits- Kiwi, strawberry or other fruit of your choice

METHOD:

1. Preheat oven to 130 degrees Celsius.
2.  Place rack in center of oven.  Line a baking sheet with parchment paper and draw 18 cm circle on the paper. 
3. Take a bowl and beat the egg white with electric mixer on medium speed. Beat it till the egg white hold soft peaks.
4. Now start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5. Now add vanilla extract, vinegar and cornstarch. with the help of rubber spatula, gently fold in.
6.  Spread the meringue inside the circle drawn on the parchment paper.
7. Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color.
8. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.
9. Now before serving place the meringue gently on a serving plate. Whip the cream with the help of electric mixer until soft peaks form. Add sugar and vanilla.
10.  Spread the softly whipped cream into the center of the meringue. Arrange the fruit randomly or in a decorative pattern on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.