Pavlova Recipe • Light, Airy & Incredibly Delicious! | Club Foody

 

What is the common denominator of these recipes; Carpaccio, Oysters Rockefeller, Beef Stroganoff, Nacho, General Tso’s Chicken, Chicken (or turkey) Tetrazzini, and Lobster Newberg or should I say Wenberg? That’s right! They are all named after famous people. In fact, I’ve already named a couple recipes for two celebrities; Pork Tenderloin Vitali and Lady Athena’s Rockin’ Crab Shell Pasta.
 
Actually the list of recipes is incredibly long including a variety of fruits (Bing cherries, McIntosh apples, Pedro Ximenez, etc.), vegetables (Potatoes Parmentier, etc), liqueurs (Galliano, Jack Daniel’s, etc.) & champagne (Dom Pérignon, Veuve Clicquot, etc.), alcoholic drinks (Bellini, Mary Pickford, etc.) & non-alcoholic beverages (Shirley Temple, Roy Rogers, etc.), condiments (Duxelles, Mornay Sauce, etc.), or places like the Waldorf-Astoria Hotel where the famous Salad was created, and even a cooking method (Pasteurization) named after Louis Pasteur.
 
These “immortal” recipe titles are interesting and good to know as personal knowledge as well as a fun way to entertain your guests. While serving your first course, talk about Caesar Cardini who created his delicious Salad in Tijuana back in 1924 during Prohibition or discuss the facts about your Beef Wellington before flambéing your Crêpes Suzette for dessert.
 
When it comes to desserts and pastries the list is long as well. There are many that were inspired by women like Princess Cake named after 3 Swedish princesses, Tarte Tatin (Stéphanie Tatin), Peach Melba (Nellie Melba), and many more including this one… Pavlova!
 
Anna Pavlova (1881-1931) was a Russian ballet dancer and during her world tour in the 1920s, she visited New Zealand and Australia. This scrumptious dessert was created in her honor. When it comes to the country of origin, both Australia & New Zealand claimed its creation and till this day, the two nations are still arguing about it.
 
Pavlova is extremely easy to make but to successfully make a beautiful one, there are some important steps to know…
– using cream of tartar is a great leavening ingredient to use for light recipes like Soufflés, Meringues, angel food cakes, etc.
– the meringue has to be quite firm to hold its shape
– form an 8-inch circle and bring the edges up to 2 inches tall, leaving an indentation in the center for the toppings
– when transferring it to the oven, be gentle and carefully close the door; it’s a meringue and is quite delicate!
– leave the cooked Pavlova in the oven, undisturbed, for 24 hours. This will prevent it from deflating or caving in as the meringue-based dessert will slowly come to room temperature
– make sure there’s no banging, slamming or jumping around the oven during the resting period otherwise it might deflate
– when spooning the whipped cream onto the center of the cooked Pavlova, be gentle…
– the same applies when adding the fruits on top… be gentle!!!
– basically, take your time, don’t rush things, plan a day ahead and did I mention “be gentle” with it?
 
This meringue-based dessert is amazingly easy to make! Impressive to look at, this very light and delicious Pavlova is a perfect way to finish a meal! With its crispy crust, sweet & fluffy interior, topped with whipped cream and fresh seasonal fruits, this is a colorful dessert to serve for any special occasion or during the Holidays…
Bon Appétit!
 
Check out these other scrumptious dessert recipes…
– Black Forest Cake
– Key Lime Pie
– Tiramisu
– Cream Cheese Carrot Cake
– Silk & Satin Chocolate Pie
– Chocolate Raspberry Cake with a Mirror Glaze

and for even more dessert recipes, click on this link… Recipe Category • Dessert 

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pavlova/

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