National Dish of New Zealand-Pavlova
|cream of tartar||1/8 tsp.|
|castor sugar||1 cup|
|vanilla extract||1 tsp.|
|lightly sweetened whipped cream||1 ½ cups|
|fruit slices (kiwi, peaches, and berries)||1 cup|
Pavlova is considered to be New Zealand’s national dish. It is, in fact, a sweet dessert made of a meringue base topped with whipped cream and slices of fresh fruit. It is believed to be named in honor of the Russian ballerina Anna Pavlova who visited the country in the 1920s. Pavlova is prepared for celebrations and holidays including Christmas.
Directions for Preparing Pavlova
- Preheat the oven to 400 degrees F.
- Break the eggs and separate the whites and yolks.
- Place the whites of the four eggs into a bowl and sprinkle the cream of tartar over them.
- Beat the egg whites and cream of tartar until stiff peaks form, then set aside.
- In a separate bowl, whisk together the castor sugar and cornstarch.
- Add the castor sugar mixture to the egg whites one tablespoon at a time and beat until a stiff, shiny white meringue forms.
- Use a wooden spoon to gently fold in the vanilla extract, then set it aside.
- Line a shallow baking dish with a sheet of parchment paper.
- Scoop out the meringue onto the baking dish and gently form into a mound measuring about six inches in diameter.
- Reduce the heat to 200 degrees F, then place the dish into the oven.
- Bake for one (1:00) hour.
- Turn off the heat but leave the meringue to cool in the oven overnight.
- Top the meringue with whipped cream.
- Arrange the slices of fruit over the whipped cream.
- Slice the Pavlova using a serrated knife, then plate and serve immediately.