Guest Blogger: Lindsay Anderson, Senior Program Assistant at the Study Abroad Office, University of Illinois Urbana-Champaign
This yummy treat is a meringue cake that has a crispy crust but a soft and light center. Pavlova are Christmas dishes typically topped with things like kiwi, strawberries, and other colorful fruits. If you are familiar with ballet then you might have recognized that this scrumptious dessert is said to be named after the amazing Russian prima ballerina Anna Pavlova (February 12, 1881 – January 23, 1931) who performed in both Australia and New Zealand in the 20’s. Check out this recipe so and see if you can recreate a delicious Pav for yourself! ENJOY!!!
Photo & Recipe Credit: http://www.taste.com.au/recipes/19217/traditional+pavlova
*Note the measurements have been converted.
Prep Time – Approximately 30 minutes
Cook Time – 1 hour
Difficulty – Easy
Servings – 8
- 6 egg whites
- 1 1/2 cups caster sugar
- **Pinch cream of tartar
- 10 oz thickened cream
- 1 tablespoon icing sugar mixture
- 1 teaspoon vanilla extract
- 250g strawberries, hulled, sliced
- 2 kiwifruit, peeled, sliced
- 150g blueberries
**Cream of tartar increases the volume of egg whites when beating and gives the Pavlova a crispy crust.
- Step 1: Preheat oven to 300°F. Line a baking tray with parchment paper. Mark a 8-inch circle on the paper.
- Step 2 : Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make ‘furrows’ up the sides.
- Step 3: Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
- Step 4: Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place Pavlova on a serving plate. Top with cream mixture and fruit. Serve.