Sunday, 24 January 2010

The star of my show...Pavlova


Firs of all happy new year to my readers I am taking it easy coming into this 2010. No new years resolutions for now. I find its not making them unless you are really going to have a go at them ... so I'm still deciding which ones to choose!!!

Thanks a mill Lobstersquad for your entry, really nice of you. This entry is dedicated to you, and a real one will be waiting on your next trip to Sevilla.

As all of us foodies or at least all of the sweet tooth foodiesknow,
Pavlova is a meringue cake that was created to honour the visit of the russian ballerina Anna Pavlova in of her tours to Australia and New Zealand in 1920. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source.

The cake itself is a crunchie meringue base topped with cream and fresh fruit. The original recipe uses egg white, sugar, cream of tartar, cornstarch, and a few drops of vinegar. I use Delia's Smith recipe with only egg whites and sugar. You can find the recipe here.

For me its the queen of all meringues, and now that our wonderfull strawberrys from Lepe in Huelva are begining to come out, its a great time to make it.



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