[pavlova]

Как меня готовить:
How to Cook Pavlova

Pavlova is a dessert, which depending on who you listened to, originated in either Australian cuisine or New Zealand cuisine (both Australia and New Zealand claim to have invented the recipe). The dessert is a meringue with a crispy exterior, and a light and fluffy interior. It is usually topped with whipped cream and fresh fruit.

Here are the ingredients for pavlova:

* Eggs (3)
* 1 cup (250 grams) of white sugar
* Cornstarch (2 teaspoons)
* Malt vinegar (1 teaspoon)
* Vanilla extract
* Salt
* Whipped Cream
* Fresh fruit - strawberries, raspberries, blackberries, blueberries, pineapple, peaches, kiwi fruit or banana, according to your preference

Here is how to prepare the pavlova:

1. Break the eggs, and separate the whites (you will not be using the yolks) and place them in a mixing bowl. Be careful not to include any yolk with the whites, as this can stop the pavlova from forming properly.

2. Beat the egg whites until they become foamy. Then, gradually add the sugar continuing to beat until stiff peaks begin to form. This beating process can take quite a long time (15 minutes for example), so you may wish to use an electric whisker. In any case, when the peaks begin to form, add 2 tablespoons of water, 2 teaspoons of cornstarch, 1 teaspoon of vinegar, a drop of vanilla extract, and a small pinch of salt - and beat these into the mixture.

3. Line a baking sheet with parchment paper, and arrange the egg mix in a circle of about 6 inches (15 centimeter) diameter in the middle of the sheet. Try to arrange the mix so that sides are somewhat higher than the middle (that is to say there is a slight depression in the middle). Be aware that the cake will flatten out somewhat during the cooking process.

4. Place in a preheated oven 275°F (140°C; Gas Mark 1) for approximately 45 minutes until crispy and dry on the outside. Some people say that if you allow the cake to cool gradually (by gradually turning the oven down bit by bit), it can help the cake maintain its shape.

5. When the meringue is cool, you can actually keep it in a airtight container until ready to serve.

6. Just before serving, top with whipped cream and pieces of your favorite fresh fruits.