recipes

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-Pavlova-



Before you make this.............


 * Pavlova ** is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue with a crisp crust and soft, light inner.The dessert is believed to have been created in honour of the dancer either during or after one of hertours to Australia and New Zealand in the 1920s.The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the probable source.The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.The first known recorded recipe named "pavlova" was published in the fifth Australian edition of Davis Dainty Dishes in 1926. However this "pavlova" recipe was not meringue based, but was instead a multi-coloured gelatine dish.A newspaper article from January 1927 claims an American ice-cream was named after Pavlova: "Dame Nellie Melba, of course, has found fame apart from her art in the famous sweet composed of peaches and cream, while Mme. Anna Pavlova lends her name to a popular variety of American ice-cream."NZI advertising campaignIn 2007, insurance company NZI ran a humorous series of television advertisements in New Zealand highlighting what are locally considered to be historic New Zealand icons being adopted elsewhere, including the pavlova playing on its status as a common feature of the friendly trans-Tasman rivalry. NZI's parent company is Australian owned. According to chef Herbert Sachse of the Hotel Esplanade in Perth, Western Australia, the dessert was originally created as a tea dessert for the Hotel’s afternoon teas. According to the Paxton family legend, the Pavlova was named at a meeting at which Sachse presented the now familiar cake. The family say that either the licensee, the manager, or chef Sachse remarked, “It is as light as Pavlova.” It was then named Pavlova after the great Russian ballerina, Anna Pavlova, who had been a guest of the hotel during her 1929 tour of Australia. In 1973, Herbert Sachse stated in a magazine interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine on April 2, 1935. The recipe was contributed by a New Zealand.

recipe

Ingredients (serves 6)

 * 1 tablespoon cornflour
 * 6 eggwhites
 * 1 teaspoon cream of tartar
 * 1 1/3 cups caster sugar
 * 1 teaspoon vanilla extract
 * 1 teaspoon white vinegar
 * 200ml pure cream
 * 250g frozen raspberries, slightly mashed


 * 1) Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
 * 2) Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
 * 3) Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
 * 4) Slide pavlova onto a serving plate. Spread with cream and top with raspberries. Serve.

Review Mika Said..... This is one of the most delicious OZ sweets. Its outside is crunchy and inside is soft. Fresh cream and fruits (e.g. berries and kiwi fruit) match very well. You can have it at restaurants, however, why don't you cook yourself and enjoy lovely tea time with your friends?

Dayoung said……

Actually, I’ve never tried Pavlova, but I’d want to make and taste it during I make this page! I think Pavova is easy to make, also easy to prepare ingrediants. How wonderful!!! You can decorate your own Pavlova what you want(Kiwis, strawberries, apples, Whatever!). I like it. I keep playing the great I am because Pavlova looks nice even though we can make easily;-)

Rating ★★☆☆☆ *★ : Very easy ★★★★★: Very difficult