Pavlova is a dessert from New Zealand which my Aussie mate, Ryan, had taught me when we were flatmates in Munich. The dessert sounds very Russian and was indeed named after Anna Pavlova, a Russian ballet dancer, if sources are to be believed. Pavlova is crisp from outside but completely soft from inside. Here is the recipe which I have taken from my friend, Ryan.
- 4 eggs
- 225g caster sugar
- 1 teaspoon vinegar
- Half teaspoon vanilla essence
- 1 dessertspoon cornflour
- Whipped cream
- Fruits like strawberries, kiwi, passion fruits, raspberry, etc.
- Beat the whites of 4 eggs with a pinch of salt for 5 to 6 minutes
- Gradually add the caster sugar, 1 teaspoon vinegar, 1⁄2 teaspoon vanilla essence and beat until stiff.
- Sift 1 level dessertspoon of cornflour and fold in lightly.
- Wet a plate with cold water and heap mixture onto the damp surface.
- Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius) then set at 250 degrees Fahrenheit (120 degrees Celsius).
- Bake undisturbed for 1 1⁄2 hours, no longer.
- Top Pavlova with whipped cream and decorate with fruits as desired.