Pavlova

Said to be named after the famous Russian ballerina, Anna Pavlova, Pavlova is a meringue based dessert topped with whipped cream and fresh fruit....umm, yes please!!

It was apparantly created to honour the ballerina during one of her tours to Australia and New Zealand in the 1920s. It's a bit of an argument as to who created it - Australia or New Zealand. I think we all know where my loyalty lies - Australia most definitely!!

But, who cares who made it when it's so bloody delicious - just EAT IT!!

Oh yum. Yum yum yum. I feel sorry for my jeans - I don't think they're going to fit in around here for much longer!!

Recipe for Pavlova from Donna Hay

• 150ml eggwhite (approximately 4 eggs)
• 1 cup (220g) caster (superfine) sugar
• 2 tablespoons cornflour (cornstarch), sifted
• 2 teaspoons white vinegar
• 1 cup (250ml) single (pouring) cream
• ½ cup passionfruit pulp (approximately 4 passionfruit)
• 250g strawberries, hulled and halved
• 1 kiwi fruit

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit, strawberries and kiwi fruit and serve immediately. Serves 8–10.
* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume
and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.