unwhipped cream and pomegranate
Here’s another classic dessert that has dubious origins. By that I mean both Aussies and Kiwis claim this as their national dish. Apparently the dessert was named after the famous Russian ballerina Anna Pavlova. It was supposed to have been created to honour the artist on one of her tours of Australia and New Zealand.
Pavlova is a meringue based dessert topped with whipped cream and fresh seasonal tart tasting fruits (mainly strawberries, kiwis and passion fruit).
Whenever the wifey makes leche flan, pavlova is sure to follow. It is the perfect solution to the leftover egg white problem after making the classic Filipino dessert.
The recipe below is actually the wife’s.
5 egg whites
1 cup caster sugar
1 teaspoon cream of tartar
1 teaspoons vanilla
1 teaspoons cornflour
Pinch of salt
1. Preheat oven to 200°C.
2. Line a baking tray with baking paper.
3. Add the cream of tartar to the egg whites and beat until soft peaks form.
4. Add the caster sugar a little bit a time.
5. Add the salt.
6. Beat for a few more minutes until stiff peaks form.
7. Add the vanilla and beat a little bit more.
8. Fold the cornflour into the mixture.
9. Form approximately 12 several individual pavlovas or 1 large (approximately 20cm in diameter) pavlova onto the baking tray.
10. Lower the heat to 125°C and bake for 1 ½ hours.
11. Turn off the heat and leave the pavlova to cool down in the oven with the door ajar.
12. Dress your pavlova with whipped (fresh) cream and fruits in season.