Friday, April 15, 2011

True Australian Pavlova

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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.
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8 comments:

  1. Yes, it is amazing. Great looking and wonderful sounding. Thanks for sharing.

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  2. 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.

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  3. 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.

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  4. 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.

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  5. Great to hear that! I wish you enjoy the city and the places:-)
    Hope to read about it on your blog later.

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