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Pavlova
Pavlova recipe is a meringue based dessert named after the Russian ballerina 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 during one of her tour to Australia and New Zealand in the 1920s. The nationality of its creator is still in hot debate till present day but most recent research shows it may favor more towards New Zealand. One thing is for sure, Anna Pavlova may be the only ballerina with a dessert named after her and decades after she had left us, her works and name still intrigues us till this day.

Below is a video showing you how to bake Pavlova recipe. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe
120 ml (4 nos) Egg White
200 gm Fine Sugar
1 tsp White Vinegar
1/2 tsp Cornflour
200 ml UHT Whipping Cream
1/2 tsp Vanilla Essence
Method
1) Draw a circle on a baking parchment paper to determine the size of pavlova. Here I'll be making a 6" (15cm) diameter Pavlova.
2) Line the parchment paper on a baking tray.
3) Whisk the egg white at high speed till about tripling in volume and stiff.
4) Add in sugar and continue to whisk till meringue is hard peak and stiff.
5) Add in vinegar and cornflour and mix till smooth.
6) Scoop the meringue onto the prepared parchment paper and use a spatula to shape it into the shape of a cake.
7) Bake in oven at 130C (266F) for 1 hour 15 minutes till crust is lightly golden in colour and firm to touch. When done, leave meringue in oven to cool down with oven door slightly ajar.
8) Whisk the whipping cream till stiff and add in vanilla essence.
9) Spread the cream on top of the pavlova, decorate with fruits and serve immediately.
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Dedicated to Anna Pavlova (1881 - 1931)
The Pavlova recipe, photos and baking video here are property of EternalBaking.com. Any reuse are welcomed as long as credit is given to this site. Thank you.