Pia’s Pretty Pavlova

There are certain desserts that I bake when my Aussieman feels homecisk. One is the carrot cake that I have already added on my blog…the other one is Pavlova! This dessert is a sure choice for summer time. It takes for a quite a long time to make but it is worth it and your guests will love it! What is even better,  it also contains a small piece of history.

Pavlova is a a meringue based dessert named after the Russian ballet dancer Anna Pavlova. There is still a debate going on where the origins of this amazing dessert are. Russians claim it their own, Australians present it always as their national dessert, but unfortunately all currently available research suggests the recipe originated in New Zealand. Tasty as it is ,it is understandable that everyone wants to claim it his own. Anyway for my Aussieman it is a taste of Australia in the middle of Europe. I think however that nothing beats this cake made of Finnish strawberries. Pavlova may be a fantastic invention, but what makes it even more special is the Finnish strawberries grown in the fresh air of this northern country. Their  sweet, unique and inimitable flavour will finish the taste! Call me patriotic, but if you haven’t taste Pavlova with Finnish strawberries you don’t know what is the real Pavlova like!

4 egg whites

225g golden caster sugar

1 tsp cornflour

1 tsp white wine vinegar (or rice vinegar)

vanilla sugar

2tbs caster sugar

2dl  (light 15%) cream

500g strawberries

1 kiwi fruit

1. Heat the oven to 180C/fan. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time. Whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking. Put in the oven, turn the temperature down to 120C/fan and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold.

2. Whip the cream add sugar and vanilla sugar.

3. Cut the strawberries nicely into thin slices. Slice the kiwi fruit as well. Decorate teh meringue first with the cream and set the strawberries and kiwi fruit slices beautifully on the top of the meringue.

4. Serve this absolutely beautiful and tasty dessert with champagne! My personal recommedation and love is Pol Roger!

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