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Pavlova, the subject of discussion between the Australians and the new Zealanders. Who did invent it? The Australians claim the invention of the pavlova. Hervert Sache supposedly created the pavlova in 1935. The name was thought up by Harry Nairn of the Esplanade Hotel in Perth. In honor of Anna Pavlova, world renowned ballerina. In 1926 she visited the Australian and New Zealand. The shape is said to be a reference to her tutu.
In 1997 the author Helen Leach came with a different story about the history of the pavlova. The Name ‘pavlova’ was used already in New Zealand, but in that time it was used for another, unknown, dessert. The pavlova like we know it was already eaten by new Zealanders in 1934. So, it seems the New Zealanders won the battle about who was first.
How it may be, one thing is for sure it’s one of the favorite dishes of Eveline from New Zealand. As promised I posted the recipe today.
Preparation 20 minutes, baking time 1 hour 30 minutes, decorating 15 minutes.
Ingredients for 6-8 servings:
- 6 eggs
- 300 grams of caster sugar
- 500 ml whipped cream (to beat yourself)
- vanilla aroma
- whipped cream stabilizer
- Fruit, for example, kiwis and strawberries.
Separate the egg whites from the yolks, don’t let any yolk mix in with the white, also make sure your bowl is fat-free. Preheat the oven to 120 degrees Celcius conventional oven setting. Line a baking tray with baking paper. Add the egg whites to the mixing bowl (metal or glass bowl only) beat the egg whites until soft peaks form, keep adding sugar bit by bit while you continue mixing the whites (keep 75-grams sugar apart). Mix 1 teaspoon of vinegar with 1 teaspoon of vanilla and 1 teaspoon of cornflour. Add the mixture to the whites and continue beating until it’s thick and shiny. Takes about 8 minutes.
Carefully mix in the 75 grams of sugar you kept apart with a spatula.
Spoon the mixture out onto the baking tray about the size of a pie.
Place the baking tray into the oven and bake for 1 hour and 30 minutes. It’s ready when the outside is hard and crispy, and you can lift the pavlova of the baking paper easily. Turn the oven off and let it cool with the door open. After half an hour place on a pie serving plate and let it cool further. If the top collapses a little don’t worry the wiped cream and fruit will cover it up.
When cooled completely, clean your fruit and cut into pieces. Beat the whipped cream and add sugar. Personally, I wouldn’t make it too sweet since the pavlova itself is already sweet. If you don’t eat it immediately, I would add some whipped cream stabilizer to the whipped cream. That way it keeps it’s structure longer and better. Divide the cream over the pavlova and top it off with the fruits.
preferably serve immediately.
Enjoy your Pavlova, let me know in the comments how you feel about pavlova.
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