Light and airy as a feather and edged with a crust that bears its shape, the Pavlova is elegance personified in appearance, much in the manner of its namesake: Anna Pavlova, a Russian ballet dancer of great renown. In essence, the Pavlova is a stiff meringue that is baked, then topped with fresh cream and fresh berries. Of New Zealand origin, it is nonetheless often and easily enjoyed the world over.
Getting the consistency of the Pavlova recipe just right sometimes comes down to your choice of ingredients. Be sure to use QL Omega eggs, which will give your Pavlova just the right airy feel. And with 50% less cholesterol content than ordinary eggs, they are the healthy choice, too!
|130 g||QL Omega egg white|
|190 g||castor sugar|
|1 tsp||cream of tartar|
For cream topping:
|250 ml||whipping cream|
|20 g||castor sugar|
|Fresh mint leaves|
- Preheat the oven at 150C.
- Whisk QL Omega egg whites and cream of tartar in a bowl until soft peaks are formed. Gradually add sugar, beating well until the mixture is glossy and very stiff peaks form.
- Fold in sifted cornflour over QL Omega egg whites and mix well.
- Using a round piping tube and a piping bag, pipe meringue in a circle on the parchment paper in a baking tray. Make sure there is 2 inches space between each meringue.
- Lower the oven temperature to 130C and bake meringues for an hour. When the hour is up, turn the oven off and allow the meringues to cool in the oven.
- Whip cream and sugar until stiff peaks are formed.
- Place one of the meringue discs onto serving plate and spread with the cream.
- Scatter half of the fresh raspberries, blackberries, blueberries on top of the cream and place remaining meringue on top.
- Garnish with fresh raspberries, blackberries, blueberries and mint leaves on top. Serve immediately.