Pavlova

Dancing like a dessert !

Would you like to eat a dessert named after you?
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.

 He got inspired by her tutu
 (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

For the topping 

• 500g strawberries
• 200g raspberries or blueberries
• 3 tbsp powder sugar
• 350ml double cream

Insrtructions: 

1.  Preheat oven to 150°C, put baking parchment on the baking plate. 
2.  Whisk the egg whites with a hand mixer until they form stiff peaks.
3. Then whisk in the sugar, 1 tbsp at a time, until the meringue mass looks glossy, whisk in the vinegar, cornflour and vanilla.
4. Spread the whipped cream in the shape of meringues on the plate (bake for 1 hr).
5. Then turn off the heat and let the Pavlova cool completely inside the oven.
6. Put half the fruit and 2tbsp into a food processor and make it smooth. Then whip the double cream with the remaining sugar.
7. 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.