Pavlova
By
Krissie Thomson
A traditional Australian dessert that is crisp on the outside with a delicate marshmallow texture inside. The dessert is believed to have been created in honour of a Russian ballet dancer named Anna Pavlova either during or after one of her tours to Australia in the 1920s.
Preparation time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes
Yield
8 Servings
Ingredients
12 egg whites pinch salt 1 pound powdered sugar 1 tablespoon vinegar 1 tablespoon vanillaInstructions
If you have a gas oven set it to 450 degrees to warm up and then turn down to 300 degrees. If you have an electric oven set it to 300 degrees. Beat the egg whites with salt to soft peaks. Add the sugar very slowly while beating until all the sugar is beat in. Lightly fold in the vinegar and vanilla. Use a cookie sheet with parchment paper or lightly grease a baking sheet. Heap the Pavlova mixture on the sheet to create a circular mound. Bake the pavlova in the oven for 40-50 minutes until a pale golden color. It may crack and that is okay. Turn off the oven and leave in the oven to cool. Top the Pavlova with whipped cream, strawberries, kiwi, passion fruit, bananas, etc. (Be creative) Serves 8-12 people. Leftovers can be refrigerated if you don't eat all of it.
Recipe Type(s)
