Pavlova…………..It is a very common desserts during christmas time as the color red and green represents the holiday season. I don’t know where it was originated actually, but from what I know(without the help of google) it is not from my country, they said it is originated here in New Zealand. because the toppings is consist of the Kiwi fruit and strawberries. So maybe that is the reason why I always see this dessert in most of the cake outlets here in NZ……………….Did you know that kiwi fruit is a good source of vitamin C and K and vitamin B complex with a high source of potassium, copper, and magnesium.It contains antioxidant and lutein, and it’s a great source of fiber for the digestive system. Vitamin C helps protect blood veins from damage while the fiber slows the absorption of glucose in the system. It can be used to control better blood sugar and add more energy to your life
Ingredients: makes a serving of 10 inch cake
- 8 large egg whites
- 1.5 cup of Castor sugar
- 1 tsp of white vinegar
- 1 Tbsp of cornstarch
- 1 tsp of pure vanilla extract
- 1 cup of whipping cream
- Fresh fruit such as strawberries kiwi fruit and grapes
- In a metal bowl, beat the egg whites with an electric mixer on medium speed. Beat until the whites form soft peaks.
- Sprinkle the sugar into the egg whites, one teaspoon at a time. Never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy and fluffy
- Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and fold the mixture again.
- Then spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
- Bake the meringue for about 1 hour and 15 minutes or until pinkish egg-shell color. Bake at 160 degrees celsius. Let it cool and set aside. and transfer into a serving platter
- Meanwhile, whip the cream until fluffy. spread on top of your meringue. Then using your imagination. top the meringue with fruits.
Posted on February 3, 2012, in Cakes, Dessert, Sweets and Pastries and tagged Pavlova Cake, Pavlova recipe. Bookmark the permalink. 11 Comments.
so much good info on here, : D.
Ang kulay niyan bro! Sarap tignan
pang xmas talaga dating noh….
WOW. Those are the brightest strawberries I’ve ever seen!
Thank you…. Also one of the tastiest berries..
I think strawberries and kiwi are so beautiful together, both in the lovely complementary colors glowing like that and in their bright, juicy flavors. What a perfect combination for a Pavlova! Yum!
Pavlova is one of my favorite things to make AND to eat. It’s so light but has great texture and flavor. I heard that it was invented by an Australian who named it after Russian Ballerina Anna Pavlova.
thats great. thanks for the info, i will remember that.