Pavlova

Pavlova dessert from Australia, is named after Russian ballerina Anna Pavlova . 

Crispy white meringue from the top and still moist inside, served with whipped fresh cream and fresh fruit. I prepared mine with the  fresh cream, strawberry halves  in white and dark chocolate. .... Unearthly taste and melts in your mouth. 

Easy recipe, I have put in the oven for 1.5 hours and I went shopping ...;) 

Ingredients:

• 6 whites eggs
• 350g sugar
• tablespoon vinegar
• spoon corn flour
• pinch of salt
• oil to grease the parchment
• parchment

White eggs whipped stiff with a pinch of salt, then gradually adding still whip spoon after spoon of sugar, at the very end of the vinegar and cornflour.

Prepare a baking tray, put double parchment. Draw circular shape of the dinner plate. Brush lightly with oil.  Preheat the oven to 150 degrees.

Put on the baking tray, creating a socket. The high sides and in the middle of delicate hole.

Bake at 120 degrees for 1.5 hours. 

After baking, turn off oven and leave there Pavlova to completely cool.

Additionally:

• 300ml whipping cream
• approximately 250g of strawberries
• 50 g white chocolate
• 50g dark chocolate

Whip cream to stiff . No need for sugar as the meringue is sweet enough.

Put on cooled pavlova. Garnish with fresh strawberries. I have been cut in half, dipped alternately in white and dark chocolate.

                                         Store in refrigerator.