Pavlova. Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced /pævˈloʊvə/, or like the name of the dancer, which was /ˈpɑːvləvə/.
Pavlova is a graceful, beautiful, and romantic dessert. I had my facts all wrong about Pavlova; it's not Russian, but named after a Russian ballerina, Anna Pavlova. Pavlova (Pav) is a Meringue Cake that has a light and delicately crisp crust with a soft marshmallow center. You can cook Pavlova using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pavlova
- You need of egg white.
- It’s of icing sugar.
- It’s of white sugar.
- It’s of whipped cream.
- Prepare of casket of strawberries.
A few notes on making a Pavlova. First, a Pavlova is a meringue, and it is important when. There is no greater summer dessert than the great Aussie Pav! Learn how to make Pavlova – the egg white meringue dessert named after Russian ballerina Anna Pavlova.
Pavlova step by step
- The important thing is to have the same amount of ingredients. Measure the egg white weight and adjust the other ingredients accordingly. Mix the two sugars together.
- Start whisking the eggs. When they start to solidify, start adding the sugar little by little. Keep whisking until all the sugar has been added and it has the consistency of shaving cream. Add the mixture to a sac à poche and squeeze it giving it the shape of a nest (taller sides).
- Cook it in a preheated oven at 115°C for 75 minutes. Once done, leave it on the side for 30 minutes.
- When you are ready to serve, whip the cream and pour it in the centre of the meringue. Then top with the strawberries.
The Hairy Bikers' pavlova recipe uses ripe summer strawberries, but you can try making it with stewed fruits in winter. A great make-ahead dessert that's gluten-free, too. See more ideas about Pavlova, Desserts, Pavlova recipe. A meringue-based dessert (named after the Russian ballerina Anna Pavlova), with a crisp crust and soft, light inside, usually topped with fruit.