Dancing like a dessert !
I would, but I wasn´t as lucky as Anna Pavlova.
She was a Russian prima ballerina of the late 19th and the early 20th centuries.
In 1926 she visited New Zeland and Australia. It was a part of her world tour.
When she was in Wellington, a hotel chef prepared a special dessert dish for her.
(a ballet skirt ) with roses on light green silk. The dessert was made from baked whipped cream that consisted of beaten egg whites and sugar. To achieve a green color as green flowers on a tutu, the chef decorated the cake by a kiwi fruit.
It was called after the ballerina: Pavlova.
And here is the fabulous recipe:
Ingredients:
For the meringue
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 500g strawberries
- 200g raspberries or blueberries
- 3 tbsp powder sugar
- 350ml double cream
Insrtructions:
- Preheat oven to 150°C, put baking parchment on the baking plate.
- Whisk the egg whites with a hand mixer until they form stiff peaks.
- Then whisk in the sugar, 1 tbsp at a time, until the meringue mass looks glossy, whisk in the vinegar, cornflour and vanilla.
- Spread the whipped cream in the shape of meringues on the plate (bake for 1 hr).
- Then turn off the heat and let the Pavlova cool completely inside the oven.
- Put half the fruit and 2tbsp into a food processor and make it smooth. Then whip the double cream with the remaining sugar.
- Spread the whipped double cream over the meringues, put the remaining fruit on the top of it and pour fruit sauce over the whole lot.
