Karen’s Pavlovian response

This Dessert is quite possibly one of the most delicious I’ve ever tasted.   It was a great way to end a very rich meal, and provided you have some patience, is fairly straightforward to make.   You will need:

4 egg whites at room temperature

250g castor sugar

1 tablespoon cornflour

1 tablespoon white wine vinegar

double cream/ fresh cream

strawberries

hazelnuts ( roasted)

baking paper

The method is quite straightforward, although one has to be very careful with egg-whites. They have a tendency to look perfect and then just go floppy 5 minutes before you’re done preparing the dish!

Preheat the oven to about 160 Celsius.  Separate the eggs and beat the egg whites with an electric beater.  Let them start to foam.   Once they firm up, add half the sugar at once and keep it beating.

Slowly – tablespoon by tablespoon- add the rest of the sugar until the mixture becomes thick and in pearl colour.  Then add the crushed roasted hazelnuts and the cornflour

Switch off the electric beater and manually fold the mixture.   Add the vinegar and keep folding – you must be quick as the egg mixture may fall.   Now halve the mixture and place on two separate baking sheets in a circular shape.   Flatten out with a spatula.

Put the two sheets in the oven.   After one hour, turn the oven off and leave the pavlova in the oven until it cools down. Do not open the oven. It is best to do this in the evening and leave the oven off overnight to cool slowly.

When cool, place one pavlova on a serving dish, add the whipped double cream, add more crushed nuts, and place sliced strawberries.   Now place the second pavlova over the strawberries and once again layer with the double cream, crushed nuts and sliced strawberries. Make sure the cream is properly whipped otherwise you will end up with soggy pavlova!

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4 responses to “Karen’s Pavlovian response

  1. This looks so good!

  2. It’s the type of sweet you just want to stick your whole face into 🙂

  3. That’s Australian! Some chef made it in celebration of the Russian Ballerina Anna Pavlova’s visit! 😀 Hence why it’s called Pavlova 🙂

    Oops on research it’s actually Kiwi, but the australians have claimed it as their (our?) own 🙂

    http://en.wikipedia.org/wiki/Pavlova_%28food%29
    Originally it only has one layer tho, and you top it up with whipped cream, the meringue is supposed to be soft on the inside not crunchy all the way through – tres important!

    • Oh… that’s interesting to know 🙂

      The two layers made it look quite impressive. It was kind of soft on the inside. I don’t remember now.. it’s too clouded by my brain drooling over the memory of the taste lol

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