Couple of weeks ago I got really lucky on LiveJornal. An Australian working in a pastry kitchen shared her Pavlova recipe with me. Since then I was eager to try it and finally did. Read more...
As an American living in New Zealand, I am always on the lookout for a good 'pav' recipe. Australia and New Zealand have a long standing disagreement about which country invented the dish; both claim it as an iconic national dessert.
I have never seen a recipe that uses icing sugar at all; I will have to give this recipe a try. If it does add to the structural integrity, that would be good, as mine does tend to crumple a bit upon cooling.
fyi, the most traditional Kiwi topping is kiwifruit and strawberry; second runner up would be a passion fruit topping of some kind.
Thank you so much for sharing this! I get that I definitely need to pay attention to kiwi next time:-). I'd love to try passion fruit as well, but it is really hard to find in Moscow..
As for the recipe, it is an interesting question. I tried to make pavlova using a different recipe coming from Le Cordon Bleu: http://fooodstory.blogspot.com/2011/02/feather-light-pavlova.html.
Le Cordon Bleu recipe uses way less sugar than this one. I must say that this one makes a much more stable meringue (it holds shape better while baking and cooling down). But it still had some cracks on it when it cooled completely.
It is amazing!
ReplyDeleteYes, it is amazing. Great looking and wonderful sounding. Thanks for sharing.
ReplyDeleteAs an American living in New Zealand, I am always on the lookout for a good 'pav' recipe. Australia and New Zealand have a long standing disagreement about which country invented the dish; both claim it as an iconic national dessert.
ReplyDeleteI have never seen a recipe that uses icing sugar at all; I will have to give this recipe a try. If it does add to the structural integrity, that would be good, as mine does tend to crumple a bit upon cooling.
fyi, the most traditional Kiwi topping is kiwifruit and strawberry; second runner up would be a passion fruit topping of some kind.
Thank you so much for sharing this! I get that I definitely need to pay attention to kiwi next time:-). I'd love to try passion fruit as well, but it is really hard to find in Moscow..
ReplyDeleteAs for the recipe, it is an interesting question. I tried to make pavlova using a different recipe coming from Le Cordon Bleu:
http://fooodstory.blogspot.com/2011/02/feather-light-pavlova.html.
Le Cordon Bleu recipe uses way less sugar than this one. I must say that this one makes a much more stable meringue (it holds shape better while baking and cooling down). But it still had some cracks on it when it cooled completely.
I was so excited to find your blog today. We are going to Moscow on May 7 so we will check out some of places you mention.
ReplyDeleteGreat to hear that! I wish you enjoy the city and the places:-)
ReplyDeleteHope to read about it on your blog later.