2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Dessert "Pavlova" has an interesting origin story. Its name is unusual, and in fact it is just an ordinary meringue made from egg whites, but the original serving, a successful combination with fruits, as well as the history of its appearance make it one of the most popular sweet dishes in the whole world. The Pavlova dessert, the recipe of which we will consider in this article, is so easy to prepare that even a child can make it. Therefore, the dish can be called an ideal sweet dish for family cooking.
Dessert "Pavlova": the story of the invention
The famous Russian ballerina Anna Pavlova, who toured around the world in the twenties of the twentieth century, once stopped in New Zealand in one of the prestigious hotels. On the occasion of her name day, the hotel's chefs baked a light and airy cake - after all, everyone knows what a strict diet ballerinas adhere to in order to maintain a great shape.
According to different versions, completely different people decided to give the dessert a name - either friends of Anna Matveevna, orhotel staff. The ballerina admired the invention and gladly agreed that it should bear her name. In the original version, the Pavlova dessert (the recipe with the photo will allow you to cook different versions of this cake) was made from white meringue, decorated with fresh fruits (passion fruit and raspberries) and served with whipped cream. You can make small cakes in the same way, decorating each portion separately. And also bake the Pavlova dessert in caramel or chocolate versions. Let's start cooking.
Pavlova dessert with fresh fruit
For four servings, take two egg whites, warmed to room temperature, add s alt to them and beat until white bubbles appear. After that, add one hundred grams of sugar in two doses and continue to beat. Then add starch (corn starch is better: from a teaspoon to a tablespoon. This ingredient will allow the dessert to form a crisp on the surface and a uniform structure inside), a little cream of tartar and vanilla. Lay out the dessert in the form of a large circle - the protein mass itself will hold its shape - and bake at a low temperature in the oven for about an hour. Do not abruptly open the oven after making sure the dessert is ready. Cool with the door open. Then, while still warm, garnish with whipped cream, fruit (raspberry, kiwi, strawberry, peach - at your discretion).
Special refinement and a truly New Zealand touch will give the dessert the pulp of an exotic passion fruit. If you did not find this in the supermarketfruit, take a feijoa, mash it with sugar, and then use it as a substitute in small amounts. If you are not going to decorate "Pavlova" immediately after baking, do not get it out of the oven turned off - let the dessert spend the night there. Then it will retain all its properties. Caramel sauce goes very well with this dessert. For a chocolate version of the cake, add unsweetened cocoa powder while whipping the egg whites.
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