Submitted by Nobility_Cuisine on Sat, 10/15/2005 - 22:31.
This recipe was created in 1929 in New Zealand or in 1934 in Australia (these two countries are now trying to prove in a court whose recipe this originally is: Australia’s or New-Zealand’s.
This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 in Australia and New Zealand. Note that this dessert is one of the national symbols of New Zealand, and one of the national symbols of Australia.
About Anna Pavlova, the most celebrated dancer of her time:
born Jan. 31 (02/12 new style), 1881, St. Petersburg, Russia
died Jan. 23, 1931, The Hague, Netherlands.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906. In 1909 she went to Paris on the historic tour of the Ballets Russes. After 1913 she danced independently with her own company throughout the world, and in 1926 she went on tour to Australia and New Zealand.
In the "Good Food Guide" to British Isles restaurants in 1977, a glossary of food terms referred to the Pavlova as a New Zealand offering, which changed next year to say Australian. Hilary Fawcett, who compiled the glossary, wrote about the change: "There does seem to be some controversy as to whether the wretched thing originated in New Zealand or Australia and I was reduced to doing a straw-vote count."
This recipe has comparatively low calories, and is appropriate for people who are on a diet.
The main idea of this dessert is a combination of meringue, cream, and fresh fruit and berries.
The difference between its and a usual meringue’s crust is its mildness compared to meringues, and, hence, it being less crumbly and crispy.
Like every great recipe, it gives you the freedom to create your own versions.
What you can vary:
You can vary the temperature and length of time you bake the meringue crust (If you like a milder meringue crust, bake the crust for 1.5 hour on 285 F, and if you like a more dry and crispy crust, bake for 3 hours on 230 F.)
You can make 1 crust or 1 crust and small round meringues, and place meringues on its border.
You can use your favorite creams that gives you a possibility to create many different desserts.
You can place a layer of ice cream before the layer of cream on the crust.
You can use different berries and fruit for different cases. Traditional fruit-berry layers contain pieces of kiwi and strawberry.
4 egg whites
16 tbsp sugar or sugar powder
1 tsp white wine vinegar
2 tsp corn starch
vanilla extract on taste
Whipped cream ½ lb
Fruit and berries on taste (traditionally, 3 kiwi and 10 strawberries)
This is the version that takes less time.
Place very cold egg whites into a very clean, dry dish.
Whip 4 cold egg whites to strong foam, until tall peaks.
Add 16 tbsp sugar or sugar powder into small portions (1/2 tbsp), continuing whipping.
When you use all sugar, add 1 tsp white wine vinegar, continuing whipping.
Add 2 tsp corn starch and some drops of vanilla extract, then stop whipping and blend all on low speed.
Preheat oven to 370 F.
Draw a ring the size of a large plate on baking paper. Cover a baking sheet with this paper.
Pour the mix over the ring, and make an even, round layer of the mix.
Place baking sheet in the oven, reduce heating to 330 F.
Bake for 1 hour (do not open the oven’s door!)
Turn heating off and let the crust cool in the oven (do not open the oven’s door!)
Place the crust upside-down on a plate.
Put your favorite cream, or just whipped cream on the crust.
Put fruit pieces and berries (traditionally, kiwi and strawberries) over the whipped cream, and serve immediately.