Friday, August 5, 2011

Make This!!

Pavlovas! Pavlovas are named after the famous Russian ballerina, Anna Pavlova. Legend has it that after an Australian chef saw her dance, he decided to create & name a dessert after her; and voila! Pavlovas were born! If you love meringue, whipped cream & fruit...then you will LOVE pavlovas.

You do need a heavy duty mixer or arms of steel if you are using a hand mixer. The ingredients need to be mixed for sixteen minutes on HIGH. No less, no more!

After 16  minutes.....
stiff peaks!
Ready for the oven.
The pavlovas are extremely fragile. At this point, handle them
very carefully. Also, the tops come right off for you to fill with
whipped cream. So handy!

Ready to eat with strawberries, raspberries, blueberries & whipped cream.
 I didn't have any fresh passionfruit juice to drizzle on top,
so I used the next best thing: Hawaii's Own Guava Passionfruit Juice.  I took two tablespoons of the frozen concentrate & let it get to room temperature before serving. 


This is my friend Renee's recipe and it does not disappoint!!

 2 egg whites
l tsp white vinegar
l/2 tsp vanilla
l tsp cornstarch
4 Tbs boiling water
l l/2 cups superfine sugar

Place all ingredients into a large bowl. Beat with mixer on high speed for  l6 minutes (must be exact). Mixture will be very stiff. You MUST not stop beating for the duration of the l6 minutes. Spread into a medium sized oval/circle shape onto a lightly greased cookie sheet lined with foil (or you can make 8-l0 mini sized circles for individual desserts). The pavlova will expand quite a lot. Bake in a 375* for ten minutes. Then reduce heat to 275* and bake for an additional 45 mins. Cool in oven with door open.
Mixture makes 1x11 pavlova or 8-10 mini pavlovas. When  cooled, fill with heavy whipped cream. Cut up fresh fruit as desired to decorate on top.  Enjoy!

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