Pavlova; a famous Russian Ballerina who toured both New Zealand and Australia in the 1920s.
The recipe originated at the Wellington Hotel where the Chef created this delicacy during her visit in 1926. Although it
looks difficult to make, it is rather easy and requires a few steps to observe.
INGREDIENTS
4 extra large Egg whites at room temperature
250 Gr. Caster Sugar
1 Teaspoon White vinegar which helps the egg white to hold onto air during baking, just like sugar
1 Teaspoon Cornstarch make the centre of the cake very soft and marshmallow-y….
1 Teaspoon Vanilla extract
PREPARATION
Preheat the oven at 150 Celsius
Using a pencil, mark out the circumference of a dinner plate on a baking parchment.
Using a stand mixer, whisk 4 egg whites until they form stiff peaks. Then whisk the sugar, a tablespoon
at a time, until the meringue looks glossy.
Whisk in the vinegar and the cornflour or cornstarch and the vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for an hour, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, make a Chantilly cream using 250 Ml. of double cream and a teaspoon of vanilla
extract. Most people use icing sugar in the their whipped cream, but I find the Pavlova very sweet already,
and fresh cream without sugar brings a good balance.
Top the Pavlova with a combination of your favourite fresh berries at the last minute and serve.
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