Scarlett WFresh Fruit Pavlova
May 12th 2006 03:02
Fresh Fruit Pavlova
About Pavlova
Pavlova is a native Australian and New Zealander dessert. There is a beautiful story about that, an Australian chef made an attempt to make this lovely dessert to his admirer, Anna Pavlova, a Russian ballerina. Anna loved the dessert and named ‘Pavlova’.
INGREDIENTS
Serves 4-6
4 large egg whites
200 gm caster sugar
1 tablespoon white vinegar
2 tablespoons corn flour
1 cup fresh cr4eam, whipped
1 banana (sliced)
200 gm fresh strawberries (diced)
1 kiwi fruit (sliced)
2 passion fruit (spoon out the flesh)
sifted icing sugar, for dusting
1. Preheat the oven to 150 degrees Celsius. Draw and cut 4-6 6-cm circles on a sheet of non-stick baking paper, turn over and place on a baking sheet.
2. Whisk the egg whites and vinegar in a bowl until foamy. Add the sugar, 1 tablespoon at a time, whisking well after each addition.
3. Fold in the corn flour. Spoon or pipe the mixture on to the 4-6 drawn 6-cm circle on the paper, leaving a hollow in the centre. Bake for 1-2 hours until dry and crispy.
4. Shortly befor serving, pipe the whipped fresh cream over the pavlova. Decorate with fresh fruit just before serving.
5. To serve, dust the top of each pavlova with icing sugar.
**From “Refreshing after Dinner Treats”. **
Tips:
1. The exact amount of sugar is required, because it will affect the texture of the pavlova.
2. The pavlova can be kept in an airtight container in a cool dry place for a week.
| 140 |
| Vote |
subscribe to this blog
Comment by Stanley
Comment by Scarlett
Comment by Anonymous