Pavlova

Ingredients:

For the meringue:
4 egg whites
200g caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar or lemon juice
1 teaspoon vanilla extract

For the filling:
250ml of full-fat liquid cream (very cold)
2 tablespoons icing sugar

Fresh fruit of your choice (strawberries, kiwis, raspberries, blueberries, etc.)

Instructions:

Preparation of the meringue:

Preheat the oven to 120°C (gas mark 4) and line a baking tray with baking paper.

Beat the egg whites until stiff. Gradually add the sugar while continuing to beat until the meringue is glossy and forms stiff peaks.

Gently fold in the cornflour, vinegar (or lemon juice), and vanilla extract with a spatula.

Form a meringue disc on the baking sheet, slightly hollowing out the center to place the filling on later.

Cooking:

Bake the meringue for about 1h15 to 1h30. It should be crispy on the outside and slightly soft on the inside.

Let cool completely in the oven turned off, door ajar.

Preparation of the filling:

Whip the cold liquid cream into a firm whipped cream with the icing sugar.

Wash and cut the fresh fruit into pieces.

Assembly:

Just before serving, place the whipped cream on the cooled meringue.

Add the fresh fruit on top of the cream.

Decoration (optional):

You can sprinkle with confectioners' sugar or add lime zest for an extra touch of freshness.

History of Pavlova:

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or (in North America) /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.

The dessert is an important part of the national cuisine of both Australia and New Zealand. With its simple recipe, it is frequently served during celebratory and holiday meals. It is most identified with and consumed most frequently in the summer time, including at Christmas time.