The staple from down under, I will leave it in the middle whether this dish is from New Zealand or Australia, they can argue about that themselves! It is said to be first created in Honor of Anna Pavlova, a Russian Ballerina.
It is such a festive dessert, that its even been ordered instead of wedding cakes!
Pavlova is a bit alike a meringue, however unlike the meringue it has a soft center, with a crispy crust. It is traditionally topped with fresh Whipped Cream, Kiwi’s and Passion fruit, but I run out of Kiwi, so added some Fresh Berries on top as well.
3 Egg Whites
3 Tablespoons Cold Water
1 Cup Sugar
1 Teaspoon Vanilla
1 Teaspoon Malt Vinegar
Some sugar for dusting
1.5 Cup Whipping Cream
3 Pieces Kiwi Fruit
Pre heat oven at 150 degrees Celsius. Beat Egg whites with cold water, Sugar, Cornstarch, Vanilla and Malt Vinegar in a bowl and beat until stiff peaks form.
Place Greaseproof paper on Oven Tray, and arrange the mixture in a circled shape on the tray. Bake for 1 hour or until very light browned. Turn oven off and leave Pavlova to cool down in the oven.
Place the Pavlova on the serving plate/tray, Top with the Fresh Sliced Kiwi, and other fruits, dust with Icing Sugar and sprinkle Passion fruit Seeds around.
Now forget Cholesterol and calories it’s the wrong day to think of that, just enjoy!