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My mother made the best Pavlova ever, and sadly I’m not 100% sure of her exact recipe.\u00a0 The only other person I know who makes a Pavlova that equals hers is my Aunty Nancy!\u00a0 I love to make Pavlova although I am never 100% happy with the outcome of the meringue base.\u00a0 If you do get it perfect… there is no guarantee you’ll have the same success the next time – even using the exact recipe.\u00a0 So, what makes a perfect Pavlova?\u00a0 As far as I’m concerned, a perfect Pavlova is one where the meringue is of a good height.\u00a0 There must be an outer crunchy meringue crust and the inside must be soft, light and fluffy.\u00a0 While you can put whatever fruit you like on top of your Pavlova, it was traditional in our house to have strawberries, kiwi, blueberries, raspberries and passionfruit was always obligatory.\u00a0 These days you can add whatever you like, for example I also like using lemon curd and mango.<\/em><\/p>\n I decided to ditch the recipe I was using and ask Aunty Nancy for hers – more importantly the quantities of egg whites versus sugar.\u00a0 Aunty Nancy is very strict when it comes to the timing during the preparation of the meringue… and I had my kitchen timer close by to ensure I respected that.\u00a0 If you find the quantities too much, I suppose you could always halve it……… although let’s be honest….. when has anybody ever had to throw away left over Pavlova!!!<\/em><\/p>\n There is always much contention as to the origins of this dessert.\u00a0 Australia and New Zealand both argue as to who this dessert belongs to, and although I’d love to claim it as ours, it is well documented that the Pavlova indeed originates from New Zealand and was named after the Russian ballerina Anna Pavlova. \u00a0The ‘Pavlova’ 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 1920’s.<\/i><\/p>\n Although you can use whatever fruit you like, this time I decided to use a combination of fresh fruit, sugar flowers, real flowers, and macarons to add a more modern decoration.\u00a0<\/em> Make sure you remove anything inedible before serving.\u00a0<\/strong><\/p>\n You can also find Mini Pavlovas<\/a> and Pavlova Roulade<\/a> on my blog.<\/i><\/em><\/p>\n Mia madre faceva la migliore Pavlova che abbia mai provato, ma purtroppo non sono sicura di conoscere al 100% la sua ricetta. Oggi, l’unica altra persona al mondo che riesce a fare una Pavlova uguale alla sua \u00e8 mia Zia Nancy! La Pavlova in s\u00e8 non sarebbe difficile, per\u00f2 anche se ti viene perfetta una volta … non hai alcuna garanzia di avere lo stesso risultato la prossima volta – anche usando la stessa ricetta.\u00a0 Quindi, cosa rende perfetta una Pavlova? Per quanto mi riguarda, una Pavlova perfetta \u00e8 quella in cui la meringa \u00e8 di buona statura. Ci deve essere una croccante crosta all’esterno e l’interno deve essere morbido, leggero e soffice. Anche se sopra la Pavlova si pu\u00f2 mettere frutta a preferenza, in casa nostra era di tradizione decorare con fragole, kiwi, mirtilli, lamponi e frutto della passione. Un altro esempio diverso da quello tradizionale ma molto buona \u00e8 quella con lemon curd, mango & cocco.<\/span><\/em><\/p>\n Ho deciso di abbandonare la ricetta che stavo usando e chiedere a Zia Nancy la sua: per me la cosa pi\u00f9 importante era sapere la quantit\u00e0 di albumi contro zucchero.\u00a0 Mia zia \u00e8 molto severa quando si tratta della tempistica durante la preparazione della meringa … e ho avuto il mio timer da cucina nelle vicinanze per assicurarmi di rispettarlo. Se trovate eccessive le quantit\u00e0, potete sempre dimezzarle, ma onestamente non ho mai buttato della Pavlova avanzata!<\/span><\/em><\/p>\n C’\u00e8 sempre molta contesa sulle origini di questo dolce.\u00a0 Australia e Nuova Zelanda discutono entrambe su di chi sia questo dessert, e anche se mi piacerebbe rivendicarlo come nostro, \u00e8 ben documentato che la Pavlova proviene davvero dalla Nuova Zelanda e prende il nome dalla ballerina russa Anna Pavlova. Si ritiene che la “Pavlova” sia stata creata in onore della ballerina durante o dopo uno dei suoi tour in Australia e Nuova Zelanda negli anni ’20.<\/span><\/em><\/p>\nPavlova<\/h2>\n
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Add the cornflour, vinegar and vanilla extract to meringue and whisk by hand or on low until just combined.<\/div>\n<\/li>\nUse a spatula to place the meringue over the circle, smoothing the surface and sides.<\/div>\n<\/li>\nPlace Pavlova into oven and reduce the oven temperature to 120\u00b0C.\u00a0 Bake for 2 hours.\u00a0 – the pavlova should be dry to the touch. Turn off the oven and leave to cool completely, with the oven door slightly ajar.<\/div>\n<\/li>\nWhip fresh cream until thick.\u00a0 Spoon onto the pavlova and decorate with fresh fruit and decoration of your choice.<\/div>\n<\/li>\n<\/ol>\n![\"\"](\"https:\/\/i0.wp.com\/tonibrancatisano.com\/wp-content\/uploads\/2018\/05\/K.jpg?resize=693%2C1024&ssl=1\")
<\/p>\nPavlova<\/h2>\n
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