Saturday, April 25, 2009

How to make Pavlova

The Pavlova consists of a base made of meringue crust topped with whipped cream and fresh fruits such as kiwis, strawberries, etc. It is considered a fresh fruit pie with a meringue crust.

No one knows who first created the Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as "the chief event of 1926." It was said "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.

There is a controversary with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.

(serves 8)
6 eggwhites
1 1/2 cups caster sugar
pinch cream of tartar

300ml thickened cream
1 tablespoon icing sugar mixture

1 teaspoon vanilla extract
250g strawberries, hulled, sliced
2 kiwifruit, peeled, sliced
150g blueberries

cream of tartar is "ácido tartárico", if you can't find it you can use some lemon juice instead
caster sugar is just a very small crystal size white sugar
icing sugar is ground up white sugar, "azúcar glace"

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