DANCING WITH PAVLOVA

Pavlova, a dessert made from heaven and named after a Russian ballet dancer. However, it is the traditional dessert in Australia. When I was an exchange student in Australia, my host-grandmother made this. And it is devine! You should try it for your self. It takes 40 minutes to prepare.

How to:

4 egg whites
2,5 dl castor sugar
1 tsp of white winegar
1/2 tbsp of Maizena flour/cornstarch
1/2 tsp of vanilla extract or vanilla sugar - get the real deal and not synthetic vanilla, tastes so much better
2,5 dl whipped cream for topping - add 1 tsp of vanilla here as well. If you like your cream sweeter add a tbsp of sugar
Fruit for topping! I like the traditional Australian way with strawberries, passhionfruit, bananas and kiwi.
Vanilla icecream to serve on the side. I love Movenpick or yoghurt icecream

Set the oven on 140 degrees celsius. Premake a baking tray with baking paper. Use a metal bowl and beat the egg whites until fluffy. Then add the sugar, 1 tbsp at the time. Beat until the mix is glossy and stif. Now add the winegar, Maizena and vanilla. Gently stir that in. Now you can put the mix onto the baking tray. Make it a circle. I like to have it appoximately 20 cm in diameter and 5 cm high. make sure the edges of the meringue is a bit higher than the middle. The pavlova will cook in the oven for appoximately 1 hr and 15 minutes until you can see it has got a slight pale egg shell colour. When its done, just open the oven door and let it cool down. The meringue will crack slightly - however, that is ok when you are decorating it with yummy cream and berries!!!

ENJOY!!!!

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