Dessert "Pavlova" - recipe for original meringue

The dessert "Pavlova" has an interesting history of origin. Its name is unusual, but in fact it is just an ordinary meringue of egg whites, but the original serve, a successful combination with fruits, and the history of appearance make it one of the most popular sweet dishes in the whole world. The "Pavlov" dessert, the recipe of which we will consider in this article, is so easy to prepare that even a child can make it. Therefore, the dish can be called an ideal sweet dish for family cooking.

Dessert "Pavlova": the history of invention

The famous Russian ballerina Anna Pavlova, who toured the twenties of the twentieth century around the world, stopped once in New Zealand in one of the prestigious hotels. On the occasion of her name-day, the hotel's chefs baked a light and airy cake - after all, everyone knows what strict diet the ballerinas adhere to in order to preserve their magnificent shape. According to different versions, different people have decided to give the dessert a name - either friends of Anna Matveyevna, or the hotel's staff. The ballerina admired the invention and agreed with pleasure that he should bear her name. In the original version of the dessert "Pavlova" (the recipe with the photo will allow you to prepare different versions of this cake) was prepared from white meringue, decorated with fresh fruits (passion fruit and raspberries) and served with whipped cream. You can make small cakes by the same principle, decorating each serving separately. And also to bake a dessert "Pavlova" in caramel or chocolate. Let's get down to cooking.

Dessert "Pavlova" with fresh fruit

For four servings, take two egg whites, warmed to room temperature, add salt to them and whisk until white bubbles appear. After that, pour a hundred grams of sugar in two doses and continue to whisk. Then add starch (preferably corn: from a teaspoonful to a tablespoon, this ingredient will allow the dessert to form a crusty crust on the surface and a homogeneous structure inside), a little tartar and vanilla. Lay out the dessert in the form of a large circle - the protein mass itself will keep the shape - and bake at low temperature in the oven for about an hour. Do not open the oven for a short time after making sure that the dessert is ready. Cool with the door open. Then, still warm, decorate with whipped cream, fruits (raspberries, kiwi, strawberries, peaches - at your discretion).

A special refinement and a truly New Zealand note will give the dessert a pulp of exotic passion fruit. If you did not find this fruit in the supermarket, take feijoa, make a mashed potatoes with sugar, and then use it as a substitute in small quantities. If you are not going to decorate Pavlova immediately after baking, do not get it out of the oven - let the dessert spend the night there. Then it will retain all its properties. Caramel sauce is very suitable for this dessert . In order to make a chocolate version of the cake, add unsweetened cocoa powder whilst whipping the proteins.