Origin Of Pavlova
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced /pævˈloʊvə/.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, it is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time; however, it is also eaten all year round in many Australian and New Zealand homes.
Our Pavlova Recipe
- Electric Mixer
- Baking Paper
- 4 Egg Whites
- 1 cup Caster Sugar
- 1 tsp Lemon Juice
- 2 tsp Cornflour
- In a small electric mixer bowl, beat egg whites until soft peaks form.
- Add sugar, lemon juice and sifted cornflour, and beat until stiff and glossy (at least 10 minutes).
- Cover a baking tray with baking paper.
- Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.
- Bake in at 130C for 1½ hours or until crisp on the outside.
- Turn oven off and leave pavlova to cool in oven with door ajar.
- Decorate with whipped cream and fruit in season.
FODMAP – Already Fodmap friendly
KETO – Replace the sugar with a sweetener
DAIRY-FREE – Already dairy-free
GLUTEN-FREE – Use gluten-free cornflour
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