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Pavlova

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Pavlova
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From Aileen Anastacio (Baking Press) Submit
The Pavlova is a dessert that was created in the 1920s and named after the famous Russian ballerina Anna Pavlova. Upon reading her story, I found out that she was the very first ballerina to tour around the world. During her visit to New Zealand, a local chef created a dessert in her honor, and thus, the Pavlova was born—delicate, light, crisp, and sweet—just like a ballerina.

(Photos by Mary Rose Peña)
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Ingredient and Portion
Ingredients:
6 pcs egg whites
1/4 tsp cream of tartar
1 1/3 cups granulated sugar
1 tbsp cornstarch

For the Topping:
1 cup whipping cream
1/4 cup confectioner's sugar
3-4 pcs kiwi, peeled and sliced
2 pcs mangoes, peeled and sliced into strips
1 can manadrin oranges, drained
1 cup passionfruit puree
Method
1. Preheat oven to 250°F. Mark twelve 3-inch circles on parchment paper. Place paper, marked side down, on a greased sheet pan.
2. In an electric mixer, beat egg whites and cream of tartar to stiff peaks on medium-high speed. Gradually add the sugar about 1 tablespoon at a time.
3. Whip until sugar is completely dissolved. Reduce the speed and gradually fold in the cornstarch.
4. Using a spoon or spatula, spread the meringue inside the circle on the prepared sheet pan. Do not flatten but level off the top.
5. Bake in the oven for about 1 1/2 hours or until firm to touch and feels dry. Turn the oven off, leave the door ajar to cool the meringue slowly in the oven. Keep meringue in an airtight container in a cool dry place.
6. Turn the meringue onto a serving platter. Top with whipped cream and sliced fresh tropical fruits.
Tips
Start by choosing fresh eggs. Use room temperature eggs and separate the egg whites from the yolks properly.
Make sure that the bowl of the mixer is clean, dry, and free of any grease.
Choose very fine sugar which dissolves more quickly with the egg whites.
Use a gentle motion when folding in the cornstarch to prevent the meringue from deflating.
Bake the meringue shells at a very low temperature and allow them to cool slowly in the oven as well.
Store these meringue shells in an airtight container in a cool dry place to keep them crisp. Humidity usually makes them soft and soggy.
Assemble the dessert right before you serve it to help keep the meringue shells crisp.
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