This kiwi and the passionate fruit have a pavlova taste like during a vacation

When I first made a pavlova, a dessert of muddy meringue, whipped cream and fresh fruit, I was in high school. A friend received a potluck, and I, the starting baker at that time, decided to try my hands at the elegant sweets. I used my parents' old stainless stainless rack mixer to raise a meringue, a baking sheetThen he crossed the floor in front of the oven and looked like a hawk. She baked beautifully. Ecstatic, I opened the door when I thought it had happened and the meringue cracked and immediately collapsed. It may not have been the most beautiful meringue but on top of pile whipped cream And the fresh fruit was still delicious – and a punch at potluck.

What is Pavlova?

As with many beloved recipes, the origin of Pavlova is vital. Both Australia and new -Zealand Pavlova are the birthplace and the dessert in both countries is a Christmas classic. Alan Davidson, a Oxford food companion, Pavlova was allegedly named after a Russian ballerina named Anna Pavlova, when Herbert Sachse at the Perthi Esplanade Hotel beat the sugar in 1935. The hotel manager Harry Nairn described it as Pavlova, and the name was immersed. Although Sachse is often credited to the invention of Pavlova, history is much worse.

Annabelle Utrecht, one of the authors Beat until rigid: the secret story of Pavlova and the social history of desserts of meringuetells the BBC This is the “large murmurs of fringes that include cream and fruit elements”, and in the 18th century they were common in aristocratic kitchens. When people began to leave Europe to other places, such as North America, Australia and New Zealand in the 1800s during the Napoleonic wars, “Pavlova-like desserts went with them.”

Utrecht, co-authored by Dr. Andrew Paul Wood, was a pigeon in the 1800s recipes, and many had remarkable similarities with Pavlova. For example, Schaum Torte (“foam cake”) consists of meringue, whipped cream or ice cream and fresh fruits, and II. Before World War II, he arrived in Australia with German immigrants. It is likely that these Pavlova-Esque desserts have reached Australia and New Zealand at the same time.

Encyclopedia Britannica Pavlova's postal notes: “The question of which country was celebrated (Pavlova) was annoyed, but Helen Leach, Otago University, wrote a paper in Tasting Australia in 2007, which shows that Pavlova's recipe was released in early 1929 new -Zelandon.” Today Pavlova is a popular dessert consumed from all over the world. Regardless of who first invented Pavlova, most people are likely to agree that meringue, whipped cream and fruit are a timeless and delicious combination – and a wonderful method of showing seasonal fruits.

How to make Pavlova

Pavlova may seem awesome, but if you separate its three components, the dessert is really quite accessible: it is just a giant Meringue top with whipped cream and fruits– The most challenging and time -consuming part is meringue, egg white whipped foam, and sometimes acid, such as vinegar, lemon juice or tartar cream. The secret to meringue making, which is sharp, yet strong, is to slower the egg whites at room temperature for a longer period of time, gradually adding the sugar and let the meringue cool completely in the oven.

As I touched in my recipe meringue cookiesIt may be tempting to throw the mixer rotation and egg whites at high speeds to accelerate the process. However, the whisking of egg whites at a lower speed will result in a more stable foam, which is less likely to descend and ensure proper dissolution of the sugar, preventing crying. You will notice a small corn starch in the meringue below; The ingredient helps to absorb the excess moisture of the meringue, which further reduces the risk of crying after baking.

As the meringue is in the oven, the patience is key: do not make the same mistake that the oven has opened too quickly! My professional pastries have taught me that the best thing you can do is to prevent the meringue from cracking and collapsing, turning off the oven and letting it cool with the oven door. (More information about my muds science French meringue cookie recipe.)

As long as the meringue is cooled, you can make your owns: whipped cream and any fruits your heart requires. Although I usually come to mature summer berries, Birmingham, a Alabama-based kitchen collection, Craig Ruff recently inspired me to go with a bright, holey combination of Kiwis and passionate fruit. According to Dr. Wood, Passion Fruit is the classic fruit used when the dessert is handed over in Australian and KiWi is usually used in new -Zealand. Craig's recipe below is diplomatic to both versions. The sweetness and crunch of meringue, as well as the fine whipped cream, balance the durability of kiwi and passionate fruit, which results in a satisfactory dessert that deceives all the boxes. I also like contrast between kiwi slices and syrup passion fruits that drip on the side of Pavlova. This is Pavlova, which I plan all summer.

Cooking method
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