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| No, not this kind! |
So we're off for a festive and relaxed dinner party this evening with some very good friends... I am taking the infamous Caramel Pavlova... simple to make but takes a long time. 2 hours to cook, 3 hours to cool and prep prior to serving! So a while... but all worth it!
Ingredients ~
6 eggwhites
1½ cups delicious dark brown sugar
1 teaspoon vanilla extract/essence
2 teaspoons white vinegar
2 cups whipped cream
2 cups strawberries, sliced
Bar dark or milk chocolate.... I use Cadbury's Chocolate bars because I luv them!
The Pavlova can be made one day ahead; just store in an airtight container. Assemble up to three hours before serving.
1½ cups delicious dark brown sugar
1 teaspoon vanilla extract/essence
2 teaspoons white vinegar
2 cups whipped cream
2 cups strawberries, sliced
Bar dark or milk chocolate.... I use Cadbury's Chocolate bars because I luv them!
The Pavlova can be made one day ahead; just store in an airtight container. Assemble up to three hours before serving.
Instructions:~
Preheat oven to 400°F (or 200 C). Mark a 10" circle onto baking paper and place on a large oven tray.
Place the eggwhites, sugar, vanilla extract and vinegar in a large bowl of an electric mixer. Beat on high speed for about 10 minutes or until firm peaks form. Spoon the mixture into the marked circle, the guide is just that - just plop it into the middle of the circle. Place pavlova in the oven and immediately reduce the temperature to 200°F (100°C). Bake for about 2 to 2½ hours or until the pavlova is dry to the touch.
Cool the pavlova in the oven with the door ajar. Top with cream and strawberries. Using a vegetable peeler on the chocolate to form loose curls and sprinkle them over the pavlova to decorate. Could use a cheese grater too.
Don't freeze or microwave this desert!
Place the eggwhites, sugar, vanilla extract and vinegar in a large bowl of an electric mixer. Beat on high speed for about 10 minutes or until firm peaks form. Spoon the mixture into the marked circle, the guide is just that - just plop it into the middle of the circle. Place pavlova in the oven and immediately reduce the temperature to 200°F (100°C). Bake for about 2 to 2½ hours or until the pavlova is dry to the touch.
Cool the pavlova in the oven with the door ajar. Top with cream and strawberries. Using a vegetable peeler on the chocolate to form loose curls and sprinkle them over the pavlova to decorate. Could use a cheese grater too.
Don't freeze or microwave this desert!
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| And this is how I will look at dinner.... lol! Love those earrings Anna! |
Anna Pavlova (1881 - 1931 )
So while writing this post I asked myself, why is the Pavlova named the Pavlova, and found that no one knows who first created the desert. However, the name and recipes first began appearing soon after the Russian ballerina Anna Matveyevna Pavlova toured Australia and New Zealand in the late 1920s. She was considered the greatest ballerina of her time and her visit abroad from Russia was an enormous event! It was said "... she sours as though on wings." Thus the light and airy desert!
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