Wednesday, November 23, 2011

Creamy Mango Pavlova

Pavlova is meringue based dessert named after Russian ballet dancer Anna Pavlova . Its a meringue with crisp crust and soft. The dessert is believed to have been created in honour of the dancer either during or after one hers tours to Australia and New Zealand in the 1920s.
The nationality of its creator has been a source of argument between the two nation for many years, but formal research indicates New Zealand as the probable source.
The dessert is a popular dish an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals (wikipedia).

And today I made a creamy mango pavlova.. its very delicate, crispy crust outside dan chewy inside..:)

Creamy Mango Pavlova

  • 4 egg whites
  • 1 cup caster sugar
  • 1 teaspoon white vinegar
  • 2 cups thickened cream
  • 2 manggo, sliced thinly
  • Beat egg whites in mediun bowl with electric mixer until soft peaks form
  • Gradually add sugar, beat until sugar is dissolved
  • Fold through white vinegar
  • Cut a 25 cm circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over parchment paper.
  • Bake at 120 c for 1 hour
  • Turn oven off, leave door closed allow pavlova to cool in the oven
  • Carefully peel awal the parchment paper, place pavlova onto serving dish.
  • Pure 1 mango
  • Whip cream until firm peaks form, fold in mango. Spread over pavlova
  • Decorate with remaining sliced mangoes.

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