Strawberry and raspberry Pavlova

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Strawberry and raspberry Pavlova

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Ingredients

Adjust Servings:
1 use the amounts in the recipe provided
250 ml
35 g
75 g
320 g
  • Serves 12
  • Medium

Ingredients

Directions

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Strawberry and raspberry Pavlova

You make the strawberry and raspberry Pavlova from meringue, cream and two fruits.  As I love raspberries, I thought I would add some raspberries to the cream and top with strawberries.  I used the recipe for meringues that I posted over the weekend, here.  You do not need to use these fruits, you are able to change them to something else!!

Anna Pavlovna Pavlova, a Russian prima ballerina, is whom the dessert was named after. The creation of this was during the 1920’s after she toured New Zealand and Australia.  The Spanische Windtorte could well have been the starting point, however.  This is an Austrian dish that was popular during the Baroque period, when Spain enthralled the House of Habsurg.

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Steps

1
Done
2 hrs +

Bake the meringue

Make the meringue disc as per the recipe using a side dish as a template.
Depending on the size of the dish you use, you are likely to have excess mergingue left over.
While it is baking, you can prepare the cream.

2
Done

Prepare the cream

Pour the cream into the deep bowl along with the caster sugar and whisk until it starts to thicken.
Add the raspberries and continue to whisk until stiff.
Refrigerate until needed.

3
Done

Add the raspberries and continue to whisk until stiff.
Refrigerate until needed.

4
Done

Assemble

Hull and chop the strawberries in half.
Using a palette knife, smooth the cream onto the cooled meringue.
Decorate with the strawberries and any remaining raspberries.

BaTarts

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French meringues
previous
French meringues
How to make a practically perfect parkin
next
How to make a practically perfect parkin

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