I made a three egg
white/ ¾ cup sugar pavlova shell the evening before, left it in the oven to
cool slowly overnight and in the morning quickly boxed it up before I turned on
the evaporative coolers, which would have made it very soggy. (We have had very warm weather, over 40
degrees yesterday). I made the pineapple filling according to Ruby’s
recipe. However, it was too bland and
too pale so I added some lemon juice and some yellow colouring. The filling stored OK in the fridge under
cling wrap for a couple of hours, I was fearful it would be gluggy but it was
fine. Served with some whipped cream on
top, I could have been more generous with the cream but I was conscious of our
post-Christmas diets, Ann.
Pineapple Pavlova.
440g can Golden Circle Crushed Pineapple, 2 tblspns
cornflour or arrowroot, and your favourite recipe for a 3 or 4 egg Pavlova.
Spoon Pavlova on baking tray in shape of pie shell. Bake
until firm in slow oven. Cool. Empty pineapple into saucepan and heat to
boiling. Thicken with cornflour or arrowroot. Cool, then spoon into meringue
shell. Serve with cream or ice cream.
A controversy!
Apparently, both New Zealand and Australia claim to have invented the delicious dessert, the Pavlova. Researchers ultimately decided that it was first created in New Zealand.
A national dish in both countries it was named after the Russian ballerina Anna Pavlova in Wellington, New Zealand in 1926 and in Perth, Western Australia in 1935. Here is Anna Pavlova (1881-1931) in her signature ballet, The Dying Swan, choreographed by Mikhail Fokine in 1905.
The World's Largest Pavlova.
" In August 2010, chef Aaron Campbell displayed a 50 square
metre rugby-themed pavlova, with the Bledisloe Cup in the centre, in the
ChristChurch Cathedral in Christchurch, to raise money for the official charity
of the All Blacks.”
Taken from http://en.wikipedia.org/wiki/Pavlova_(food)
Apparently the All Blacks Pavlova was made from 10,000
eggs and 600 kg sugar! Anne.
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