Pavlova

It’s a stunning piece of artsy-dessert, beautifully inspired by this Russian ballet dancer Anna Pavlova. Fig: http://en.wikipedia.org/wiki/File:AP_Cygne.jpg

I would love if someone could name me after a dessert. Well, like how her beautiful ballet moves, pavlova is a gentle meringue dessert which is crispy on the outside but light and fluffy inside. Think marshmallows.

With my reference from page 39 “Jamie at home” and from http://www.elise.com/recipes/archives/004356pavlova.php. I’m inspired to make mini pavlova like the ones I read from http://cannelle-vanille.blogspot.com/2009/03/pavlova-berries-and-spring.html 

It’s not too difficult to put everything together, I’ve used:

-4 large eggs whites,

-1 1/2 teaspoon of vanilla essence ,

- 1 1/2 tbsp of cornstarch,

- 2 tsp of wine vinegar,

- pinch of salt

I whip everything and in no time everything is fluffed up and have them spooned to the tray with baking papers on it.

about 3 large table spoon and a gentle press to create a ‘valley’ for the toppings later.

  130’c, 45 mins (or till they are crisp) later:

Well, I think over baked mine, it’s not suppose to be so tanned. Something not so right with the sugar / baking time. But hey, it taste perfect. (mind you this is my first time making this dessert)

I just love how it look on the tray and my sweet tooth calling is just hard to resist.

It’s almost midnight, and I took out some mascarpone cheese, spread it over two piece of the meringues and a handful of strawberries. Yum.