Pavlova’s Pavlova
Pavlova is a popular dessert in both Australia and New Zealand, and its origin is a subject of debate between the two countries. It is named after the Russian ballerina Anna Pavlova and is known for its light and crispy meringue base topped with whipped cream and fresh fruits.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Pavlova’s Pavlova
Ingredients
Instructions
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Preheat the oven to 150°C.
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Line a baking tray with parchment paper.
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In a clean, dry bowl, whisk the egg whites until soft peaks form.
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Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the mixture becomes thick and glossy.
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Gently fold in the cornstarch, white vinegar, and vanilla extract.
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Spoon the mixture onto the prepared baking tray, shaping it into a round pavlova shape.
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Place the pavlova in the oven and immediately reduce the temperature to 120°C.
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Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
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Once cooled, carefully transfer the pavlova to a serving plate.
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Top with whipped cream and assorted fruits.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
