Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Pavlova - Dessert

Chocolate Raspberry Pavlova

July 31st 2007 15:46

Chocolate Raspberry Pavlova

About Pavlova

Pavlova is a native Australian and New Zealander dessert. A dessert pays tribute to Ann Pavlova (1885-1931), the famous Russian ballerina. Therefore, it should be presented in the image of a curvaceous dancing figure.

Pavlova is very crispy and tends to crack easily. It can be kept in an air tight container for several days. Decorate just before serving.

INGREDIENTS
Makes 20 cm Pavlova

3 egg whites
150 gm caster sugar
2 tablespoons cocoa powder, sifted

For the topping

1 cup cream, whisk till soft peaks
450 gm raspberries
25 gm dark chocolate shavings

1. Preheat the oven to 150 degrees Celsius. Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks.

2. In a clean greasefree bowl, whisk the egg whites until stiff peaks form.

3. Beat in the sugar, a spoonful at a time, until the meringue is stiff and shiny.

4. Fold in the cocoa powder gently until well incorporated.

5. Mound the meringue mixture onto a baking paper. Shape it into a round form about 20 cm in diameter. Hollow the centre and make the sides smooth.

6. Bake for 1 hour. Turn off the oven and leave the door ajar for about 15 minutes. Let the meringue cool.

7. Sprinkle with a light, even layer of icing sugar, pile whipped cream in the center.

8. Just before serving, sprinkle the raspberries and chocolate shavings on top of the pavlova.

**From “Passion for Dessert” and “Wikipedia, the free encyclopedia”**

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Posted By: Scarlett - Category: Pavlova

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Raspberry Pavlova with Red Berry Sauce

December 22nd 2006 09:01

Raspberry Pavlova with Red Berry Sauce

About Pavlova

Pavlova is a meringue dessert named after the ballet dancer, Anna Pavlova. It is crispy on the outside but light and fluffy inside.
Both New Zealanders and Australians claim the Pavlova recipe as their own, but as with the Anzac biscuit, the earliest known books containing the recipe were published in New Zealand.
Professor Helen Leach, a culinary anthropologist at Otago University in New Zealand found a pavlova recipe in a 1933 Rangiora Mothers’ Union cookery book, including the correct name of the dish, the correct ingredients, and the correct cooking method. Professor Leach also has an even earlier copy of the pavlova recipe from a 1929 rural New Zealand magazine.
Keith Money, a biographer of Anna Pavlova, wrote that a chef at a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour. Australians say the pavlova is based on a cake baked by Bert Sachse at the Esplanade Hotel in Perth on 3 October 1935, but Sachse’s descendants believe that he may have come up with the recipe earlier, since Anna Pavlova visited Australia in 1926 and 1929 and died in 1931.
An NZI Insurance ad at Wellington Airport lampooning Australia’s claim to the pavlova Wikibooks Cookbook has an article on Pavlova.
Pavlova is made by beating egg whites and salt to a very stiff consistency before folding in caster sugar, vanilla, and vinegar, and slow-baking the mixture to create the meringue. This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.
Pavlova is traditionally decorated with whipped cream and fresh fruit, notably strawberries, peach slices, passionfruit and /or Kiwifruit. Raspberry is a popular topping in the UK, with the tartness of raspberries contrasting with the sweetness of sugar. Factory-made pavlovas can be purchased at supermarkets and decorated as desired, but rarely achieve home-baked quality.
Leftover decorated pavlova can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.

INGREDIENTS
Serves 6-8

6 egg whites
350 gm caster sugar
1 tablespoon raspberry vinegar
A pinch of cream of tartar
300-400 gm raspberries and other mixed fruit, such as blueberries, red and white currants or strawberries, halved if necessary

For the sauce
125 gm fresh raspberries or other red berries such as loganberries or tayberries, defrosted if frozen
300 gm low-fat fromage frais
2 tablespoons icing sugar, or to taste

To garnish
fresh mint leaves, optional

1. Heat the oven to 120 degrees Celsius. Line a large baking sheet with greaseproof paper or baking paper.

2. Whisk the egg whites in a very large bowl until soft peaks form, then gradually whisk in the sugar to make a stiff meringue. Whisk in the raspberry vinegar and cream of tartar.

3. Pile the meringue into a round measuring about 30cm across, on the lined baking sheet. Bake for 1½ - 2 hours until it is crisp on the outside and only very slightly coloured.

4. Leave the meringue to cool on the baking sheet for at least 2 hours, or overnight, then transfer it to a serving platter.

5. Meanwhile, make the sauce. Purée the berries and strain them through a fine sieve to remove the seeds. Stir in the fromage frais. Add sugar to taste, cover and chill.

6. Pick over, rinse and dry the mixed soft fruits as necessary.

7. To serve, cut the pavlova into wedges, partly covered with chilled sauce and soft fruit, and garnished with mint, if you like.

Tips:
A dash of raspberry vinegar makes a slightly tart base for sweet summer fruit.

**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **

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Posted By: Scarlett - Category: Pavlova

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