This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!
- Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
- Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
- Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
- Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
- The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
This was delicious! I topped it with fresh kiwifruit, fresh strawberries, and fresh blueberries. Made for my teammate on ZWT5: Australia/New Zealand Epicurean Queens.
If your name was Matilda I would happily go waltzing with you after tasting this recipe! For some reason, I always was a bit scared of trying to do a meringue type recipe. However, in the spirit of the tour, I decided to try something new and, to my amazement, I actually pulled it off. I got two decent personal sized pavlovas out of this recipe and used just under the 2/3 cup sugar. I might actually use just a little bit less next time simply to see how low I can go. I went full out with the toppings to make this as 'down under' as I could. I stirred some Australian honey through a bit of low fat Greek yoghurt and spooned that into the hole. Then I piled on a bunch of kiwi and mango. Finally, I toasted a couple macadamia nuts, crushed them and sprinkled them over the top. A massive treat! Made for Chow Hounds team for ZWT5.
This is my all-time favorite dessert! My grandmother makes it for me and I LOVE IT!! I like the fact that you included the history of it. Whenever I mention Pavlova to anyone I have to mention the ballerina too.