The Pavlova dessert has an interesting origin story. Its name is unusual, but in fact it is just the usual egg white meringue, but the original presentation, a successful combination with fruits, as well as the history of its appearance make it one of the most popular sweet dishes in the whole world. The Pavlova dessert, the recipe of which we will consider in this article, is so simple to prepare that even a child can make it. Therefore, the food can be called the perfect sweet dish for family cooking.
Pavlova dessert: the history of the inventionThe famous Russian ballerina Anna Pavlova, who toured around the world in the twenties of the twentieth century, stayed once in New Zealand in one of the prestigious hotels. On the occasion of her birthday, the hotel chefs baked a light and airy cake - after all, everyone knows what a strict diet the ballerinas adhere to in order to maintain excellent shape.
According to different versions, completely different people decided to give the name of the dessert - either Anna Matveevna’s friends, or hotel service staff. The ballerina admired the invention and gladly agreed that he should bear her name. In the original version, the Pavlova dessert (a recipe with a photo will allow you to cook different versions of this cake) was made from white meringue, decorated with fresh fruits (passion fruit and raspberries) and served with
whipped cream. You can make small cakes on the same principle, decorating each serving separately. And also bake “Pavlova” dessert in caramel or chocolate versions. Let's get started cooking.
Pavlova dessert with fresh fruits
For four servings, take two egg whites, warmed to room temperature, add salt to them and beat until white bubbles appear. After this, pour one hundred grams of sugar in two divided doses and continue whisking. Then add starch (preferably corn: from a teaspoon to a tablespoon. This ingredient will allow the dessert to form a crisp on the surface and a uniform structure inside), some tartar and vanilla. Put the dessert in the form of a large circle - the protein mass itself will keep its shape - and bake at low temperature in the oven for about an hour. Do not open the oven abruptly after making sure that the dessert is ready. Cool with the door open. Then, still warm, garnish with whipped cream, fruits (raspberries, kiwi, strawberries, peach - at your discretion).
A special finesse and a truly New Zealand touch will give the dessert the flesh of an exotic passion fruit. If you did not find this fruit in the supermarket, take feijoa, mash it with sugar, and then use it in small quantities as a substitute. If you are not going to decorate Pavlova immediately after baking, do not take it out of the oven, let the dessert spend the night there. Then it will retain all its properties. Caramel sauce is very suitable for this dessert . In order to make a chocolate version of the cake, add unsweetened cocoa powder while whipping the proteins.