Pavlova; Sweet and Crispy Desserts from Australian

"Ingredients,How to make,"

Pavlova; Sweet and Crispy Desserts from Australia

Dalgano - Australian Food | The name of this cake is inspired by the name of ballet Anna Pavlova who visited Australia in 1920. A chef named Herbert Sachse wanted to honor his arrival by making a cake, then Chef Herbert made a dessert with a light taste like ballerina movements.

Pavlova is a dessert in the form of foam cake or meringue cake in English. This cake is a light cake and soft inside. This cake is coated with cream on top plus fresh fruit such as kiwi, strawberries, passion fruit, or blueberries.

This cake is very popular in Australia, the outer layer is crunchy and when bitten inside it is very soft to make many people fall in love with this cake. Pavlova Australian specialties, you can find in the bakery or the pavlova pantry in sans Souci. Take the time to stop by and enjoy a very delicious piece of cake while touring the tourist attractions in Australia.

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Ingredients :

• 4 egg whites at room temperature

• 250 grams caster sugar

• 2 teaspoons cornstarch

• 1 teaspoon white wine vinegar (I used cooking vinegar)

• teaspoon vanilla extract

• 250 grams of strawberries, remove the petals, slice

• 2 kiwis, peeled and sliced

• 300 milliliters heavy cream

• 5 tablespoons icing sugar

How to make:

1. Preheat the oven to 150C. Line a baking sheet with baking paper and draw a 22cm circle. (for mini pavlova, sprinkle the pavlova dough on baking paper, leaving some distance so it doesn't stick)
2. Beat the egg whites with a pinch of salt using an electric mixer until the shoots are dull. Add the sugar little by little while continuing to beat, until the dough is shiny and stiff. Add cornstarch, vinegar, and vanilla, mix well.
3. Using a large spoon (or spatula), stack the meringue mixture onto a circle on the baking paper, then make an indentation in the center of the meringue using the back of a spoon. (this time I used a large syringe to produce a squiggly outside of the meringue)
4. Place in the oven and immediately lower the oven temperature to 100C. Bake for 2 hours until the pavlova skin is dry. Leave in the oven until the pavlova cools down.
5. Place one part of the strawberry in a blender with 3 tablespoons of icing sugar, process until smooth. Strain and remove the seeds.
6. Beat the cream with the remaining icing sugar until the peaks are blunt. Fill the center of the pavlova with whipped cream and sprinkle with berries. Spoon strawberry sauce over fruit array, serve immediately.