Pavlova: Grand Prix Gourmet, Australia
We know that this delightful confection was created in honour of the Russian ballet dancer, Anna Pavlova. This was at some time in the nineteen twenties when she had a successful tour of Australia and New Zealand.
Both countries claim the dish as their own and the reality has never been one hundred percent established but what is certainly for sure is that the dish is delightfully sinful (although the addition of fresh fruit might be able to help you persuade yourself otherwise.)
Many different fruits can be used for this dish. Peaches are excellent but berries are often more popular. You’ll need about pint of fresh fruit, cleaned and hopped. Small berries such as raspberries can be used whole. There’s no need to stick to one fruit – use variety if you wish.
Serves: 6 - 8 portions
- Butter for greasing cake pan
- Flour for coating
- 3 egg whites
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoon white vinegar
- ½ teaspoon pure vanilla extract
- 1 teaspoon cornstarch
- 1 pint strawberries (other fruit can be substituted)
- 2 tablespoons sugar
- 1 cup heavy cream
- Preheat oven to 250 degrees.
- Butter a 8 or 9 inch springform cake pan.
- Sprinkle with flour and shake to coat.
- Line the pan with waxed paper and butter the paper.
- Beat the whites until they are frothy.
- Add the sugar and salt, still beating.
- Then the vinegar and vanilla - beat until stiff.
- Sift the cornflour over and mix in well.
- Add the mix to the lined cake pan and make a slight indentation in the mix.
- (Use a plate or bowl).
- Bake for 30 minutes.
- Turn off the heat and leave the meringue in the oven for a further hour.
- Remove and cool.
- Spoon fruit into the centre of the meringue.
- Whip the cream until stiff and pipe or smooth over the fruit.