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Pavlova.We all know the origins of this delicate dessert right? Apparently it is named for one famous russian ballerina named Anna Pavlova. There are a few theories floating around as to the said origins,you just have to google this and the answers will appear. Whatever they may be I for one am just happy that this dessert is around for us to enjoy! Typically made with cream and a variety of fruits it is summer on a plate! Light and airy but biting down to savour that marshmallowy deliciousness. Here I have added aromatic rosewater and pistachios that evoke middle eastern flavours.IMG_7139

Use fresh egg whites, making sure that they are at room temperature. The mixing bowl should be free of fat so to make sure I swiped it with lemon. Add your egg whites and start whipping until you have soft peaks. With the machine still running add the sugar one spoon at a time. Your merengue will start taking on a lovely glossy quality. Once this happens stir in the cornflour and a little vinegar so that you get that delicious marshmallow centre. At this point you can vary the flavour. Here I added rosewater.IMG_7140IMG_7157 (2)

Line a tin with parchment paper and add the meringue. Place into a preheated oven for approx 1 hour and then turn off the oven and leave in there with the door slightly ajar for a few hours or even overnight.IMG_7194Now for the fruit. I used a variety of berries for this. Pop them into a small saucepan with a splash of water and a handful of sugar. Heat on a low heat until the berries meld with the sugar and take off of the heat. You still want  the fruits to retain their shape, however you should have a lovely brightly coloured syrup left behind. When the syrup is cooled add a drop of rosewater and stir.

Whip up the cream until you have soft peaks. Sugar can be added at this time but I chose not to as the rest of this dessert is quite sweet. Lets assemble!IMG_7209

On one of the discs of meringue pile some of the whipped cream and ease over to the edge. Generously place half of the fruit onto it and cover with the other disc.
Add the remaining cream and fruit onto the top. Crush a handful of pistachios and sprinkle over the top. Slowly drizzle the syrup from the fruit over the entire pavlova allowing it to trickle down the sides.
There you have it! A very impressive dessert to add to any summer table. It is a pretty luscious end to any meal or just as a treat in the afternoon with a cup of coffee or tea. Enjoy!

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