Sweet Indulgence; Pavlova

{images:  Jessica Stam in Harpers Bazaar February 2007 by Solve Sundsbo}

... Lately have been having quite a sweet tooth and finding myself drawn to various beautiful, enchanting desserts... Just like this Pavlova, 'a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s'- wikipedia

{images: Martha Steward pavlova recipe}

Ingredients

Pavlova

150ml egg white (approximately 4 eggs) 
1 cup (220g) caster (superfine) sugar 

1/2 teaspoon of vanilla essence
1 tablespoons corn flour (corn starch), sifted 

1 pinch of cream of tar tar (or baking soda)
2 teaspoons white wine vinegar 

Brandy Cream Topping

1 cup whipping cream

2 -3 tablespoons icing sugar

3 tablespoons brandy

Method

1. Preheat oven to 150°C (300°F).

 2. Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the, vanilla essence cornflour, cream of tar tar and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.

 3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

To prepare the brandy cream:

4. Whip cream & icing sugar together until soft peaks form.

5. Then quickly fold in the brandy.

6. Decorate pavlova with brandy cream and your desired toppings. 

(eg. fresh strawberries, blueberries, banana, chocolate or crumbled nuts)