Pavlova

Today I am going to share a very delicious  Australian meringue dessert Pavlova :)
Pavlova is a meringue based dessert named after the Russian ballet dancer  Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Austalia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.If you use bananas in the topping, toss them in lemon juice to stop them going brown.

 So, here are the ingredients you will need for making Pavlova:

• 4 large egg whites at room temperature
• 1 cup of Castor sugar
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cup of whipping cream
• Fresh fruit such as strawberries, raspberries, bananas, blueberries ( fruits of your choice)
• 1 Tbsp fresh lemon juice

Directions:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

This recipe is pretty much fail-proof, it makes a crusty on the outside and marshmallow-y on the inside sort of meringue, the whipped cream and the tang of the fruit help make it taste sensational!!