Anna's PAVLOVA

This is a meringue-based (putih telur) recipe named after a russian ballet dancer, Anna Pavlova who toured to New Zealand and Australia in 1926. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved.

Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow. To offset the sweetness of the meringue we put fresh tart fruits such as strawberries, passion fruit, kiwi, orange, grapes, blueberries or other fruit of your choice.

Because the pavlova need time to bake and cool, you have to start making it about 6 hours before serve. The best way is made the pavlova several days in advance of serving and store it in an airtight container.  Try to place the whipped cream and fruit on the meringue shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of the cream and fruit.

The best to cook the meringue in a slow oven 130'c and when the oven turn off, let the meringue cool slowly and completely inside the oven and leave the oven door close.  

This picture below show the pavlova texture,  the outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.

Anna's PAVLOVA
source : Pn. Azimah
modified : wulanskithen
for 2 pavlova shell 9"

Ingredients A :
6 white eggs (210 gr)

Ingredients B:
230 gr castor sugar

Ingredients c :
1.5 tsp vanilla extract/powder/flavour
1.5 tsp white vinegar
1 tsp corn flour

How-To:

1. Heat up the oven to 130'c
2. Cover the baking tray with a sheet of baking paper. Use a round cake pan or cake board with 9" (23 cm) diameter across to draw a circle of it on the baking paper.
3. Put the egg whites in the bowl beat with medium speed, and pour in the castor sugar in it gradually.
4. add in the ingredients C into the batter, beat again until stiff, shiny and fluffy. The sugar has to fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5.  Spread the meringue inside the circle drawn on the baking paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center, because we want to place the whipped cream and fruit.
6. Bake for  1 hour 10 minutes or until the outside is dry and is a very pale cream color. 
7. when the oven off, leave the door closed and let the meringue cool completely in the oven.
8. Just before serving gently place the meringue onto a serving plate. 


VANILLA CREAM

Ingredients A :
200 gr fresh milk

Ingredients B :
2 yolks
25 gr corn flour
20 gr fresh milk
20 gr castor sugar
1/2 tsp vanilla extract

Ingredients C:
300 gr fresh cream (whipped cream)

How-to :
1. Double boil the ingredients A until warm
2. Mixed well together the ingredients B and pour into the ingredients A which still in the double boiling process. Keep stirring until thick and cook. Off the fire and cover the cream with plastic wrap leave it until cool.
3. Beat the ingredients C until soft peak, beat in together with the custard cream, beat well, and the cream ready to use as a topping in the pavlova shell.