Pavlova, a meringue dessert named after Russian ballet dancer, Anna Pavlova. You can read the complete history on Wiki. :)
Pavlova
3 egg whites
1 cup superfine sugar
1 tsp. white wine vinegar or fruit vinegar
1 tsp. cornstarch
1 1/4 cups heavy cream, whipped
Whip the egg whites until soft peak, then add the sugar and cornstarch with continuous whipping. Lastly, add the vinegar until it is stiff.
Pipe small discs with a small star or plain nozzle. Pipe one or two layers to dorm a rim around the edge. For larger nests use a large nozzle to create a thicker rim. Place the meringue in pans or on baking sheets lined with parchment paper for cooking.
Slowly bake at 210 degrees Fahrenheit for 1-3 hours, or leave at 140 degrees Fahrenheit for 5 hours, or 300 degrees Fahrenheit for 1 hour then turn off the oven and leave it inside to cool. It's up to you to choose guys.
When the baking is done, brush melted chocolate under and inside nests. Use either plain or white chocolate, depending on the decorative results you require.
Fill with cream and fruit no earlier than 1 hour before serving. I used mango on my pavlova.
Here's the actual finished product.
Pavlova
3 egg whites
1 cup superfine sugar
1 tsp. white wine vinegar or fruit vinegar
1 tsp. cornstarch
1 1/4 cups heavy cream, whipped
Whip the egg whites until soft peak, then add the sugar and cornstarch with continuous whipping. Lastly, add the vinegar until it is stiff.
Pipe small discs with a small star or plain nozzle. Pipe one or two layers to dorm a rim around the edge. For larger nests use a large nozzle to create a thicker rim. Place the meringue in pans or on baking sheets lined with parchment paper for cooking.
Slowly bake at 210 degrees Fahrenheit for 1-3 hours, or leave at 140 degrees Fahrenheit for 5 hours, or 300 degrees Fahrenheit for 1 hour then turn off the oven and leave it inside to cool. It's up to you to choose guys.
When the baking is done, brush melted chocolate under and inside nests. Use either plain or white chocolate, depending on the decorative results you require.
Fill with cream and fruit no earlier than 1 hour before serving. I used mango on my pavlova.
Here's the actual finished product.
