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{"ops":[{"insert":"4-5 large egg whites"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"pinch salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"8 oz castor sugar/sugar (equal parts)"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon white vinegar"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":" teaspoon vanilla essence"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 level teaspoons cornflour"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"5 kiwi fruit"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 peaches"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. Preheat oven to 275°F (135°C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.\n\n2. Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour.\n\n3. Pile mixture into circular shape, making hollow in center for filling. (Mixture will swell during cooking).\n\n4. Electric oven: turn oven to 250°F (130°C) and bake undisturbed for 1 1/2 hours. Gas oven: bake at 400°F (200°C) for ten minutes, then turn oven to 250°F (130°C) and bake a further hour. Turn oven off, leave Pavlova in oven until cool.\n\n5. Top with whipped cream and decorate with fruit as desired. Preferably serve fresh.\n\nMakes 12 servings.\n\n"},{"attributes":{"italic":true},"insert":"This dessert is named after "},{"attributes":{"italic":true,"link":""},"insert":"Anna Pavlova"},{"attributes":{"italic":true},"insert":", a famous Russian ballerina. Born in St. Petersburg in 1881, Pavlova overcame humble beginnings and physical setbacks to become the most well-loved dancer of her time, worshiped all over the world. Her most famous role was in The Dying Swan, a ballet that was choreographed especially for her. She died at the age of 50, of pneumonia. She is famous for her last words. Moments before her death, she said, \"Bring me my swan costume.\" Both Australia and New Zealand claim the Pavlova as their national dessert. They haven't come to blows, but it's a delicate situation. According to old newspaper clippings, in 1929, Herbert Sachse, the chef of the Hotel Esplanade in Perth, Western Australia, created Pavlova to celebrate the visit of Anna Pavlova to Australia."},{"insert":"\n"}]}

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