Pavlova

Nature never failed to inspire me, the more I explore, the more deepens it goes. Simply a walk in between nature or a cool breeze in the morning filled you with all positive energy, required for the day.springBut leaving this mystery unopened and let nature continue to spellbound with its magical power on us. Let’s go into another mystical world of desserts.Yesterday papa sent me a box of Alphonso mangoes and I feel so excited to try some desserts with them. I have read that Alphonso mangoes gives more flavor as well beautiful color to the desserts as compared to other mangoes. But they were a little unripe, so I looked for some other ingredient to experiment today.

You must be wondering, how I create such beautiful desserts just by reading books or following the recipes available on the net. But trust me, it was not so easy, after every one or two failures there comes a dessert like this. Only recently, I went through two successive failures, one was biscotti and other was Chocolate Wontons only then came this successful dessert, which was loved by everyone.

Pavlova is a meringue based dessert named after Russian ballet dancer Anna Pavlova.  The dessert is believed to have been created  in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.

Ingredients

  • Egg whites – 2
  • Pinch of salt
  • Castor  sugar – 100 gms
  • Vinegar – 1/2 tsp
  • Cornflour – ¼ tbsp
  • Vanilla essence – 1 tsp
  • Whipped Cream – 1 cup
  • Chocolate  Sauce
  • Strawberry Coulis

Method

Preheat oven to 130 degree C . Line a baking sheet with parchment paper .Add vanilla and vinegar in a bowl.  Mix sugar and cornflour. Whisk egg white  at slow speed with salt until soft peaks are formed. Add spoonful by spoonful sugar mixture , increase speed to maximum for 2 – 3 minutes.  Add  vinegar mixture continue beating for 5 minutes .  Gently spread meringue on two places on parchment paper. Bake for 40 minutes for until the outside is dry and takes on a very pale cream  color. Check on meringues at least once during the baking time. If they appear to be taking  on color reduce temperature to 30 degree. Spread whipped cream or whatever filliing you want in your pavlova , pour strawberry coulis over it. Decorate it, as you want with melted chocolate or fruits

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One thought on “Pavlova

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