It's a Pavlova!
What is a Pavlova? Wikipedia describes it:
Pavlova is a light and fluffy meringue dessert named after the ballet dancer, Anna Pavlova. The originator of pavlova is not actually known, and there is great rivalry between Australians and New Zealanders who both claim the recipe originated in their countries.
Been meaning to try baking it again for a while. The first time I made it was with John in Montreal. The second time was for my farm family in Arizona.
This one turned out relatively well, although, I've got to figure out a way of making it so that it doesn't crumble into pieces once it's cut.
It was Dorcas' birthday. But if you're wondering why there aren't any pictures of the birthday girl but only the pavlova... It's because I took the pictures at home and then forgot to bring the camera!
I used the recipie from The Accidental Science of Cooking (an excellent resource, by the way, if you wanted to know how your food gets cooked). Modified it alittle. And viola!
It's relly simple to make.
Ingredients
• 4 egg whites at room temperature
• 2/3 cup castor sugar
• 4 teaspoons cornstarch
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• approximately 1 cup fresh fruit (I used kiwis and strawberries. But you can use whatever is in season)
• an oven-proof container (a baking tin will do)
• a bowl (not plastic! glass, stainless steel, or copper is best)
• a electric mixer, an egg beater, or a wire (I strongly recommend the electric mixer. It takes ages to do by hand!)
Method
1. Set your oven to 250F (130C).
2. Put the egg whites in the bowl. Add the vinegar. Beat the egg whites until fluffy.
3. Once the egg whites are fluffy, slowly add sugar.
4. When the egg whites form stiff peaks, add the cornstarch and the vanilla, whisking a few more turns. Do not overwhisk here!
5. Spoon it into an oven-proof container.
6. Put it in the oven.
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours. (Mine baked for almost 3 hours, perhaps a little too long. The length of baking time determines the thickness of the crispy outer shell.)
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Leave it in for another hour, or until it is completely cool. You can even leave it overnight.
(Do not open the oven while it is baking!)
7. While it is in the oven, cut up your fruit.
8. Remove the it from the oven. Make sure it’s nice and cool—if it’s still warm, wait and try again in a little while.
9. Whisk the whipped cream until until it’s stiff.
10. Top it with whipped cream and fruit for a delicate, airy treat.
11. Serve promptly, so the meringue doesn’t get soggy from the cream.
And if you liked this, try the apple pie recipie. Although apple pie is alot harder and more time consuming.
