Do you know what a pavlova is?
Well here is a history lesson on this most delicious dessert...
It is a meringue dessert with a crisp crust and marshmallow inside.
The dessert is believed to have been created in honour of the dancer during one of her tours to New Zealand and Australia in the 1920's...
It has been a source of argument as to which country was the first to create it ever since!
The pavlova is an important part of the national cuisine of both countries and is often served at Christmas.
But today I am sharing a recipe with you that has a twist...
but is equally delicious.
This recipe is from the cookbook of 'Annabel Langbein'
which you can purchase here:
http://www.annabel-langbein.com/
COCONUT PAVLOVAS....
Preheat oven to 160 Celsius
Line a tray with baking paper.
Beat in bowl with electric mixer:
6 egg whites (room Temperature)
a pinch of salt
When thick and fluffy, add 1 1/2 cups caster sugar.
Beat 10 ,minutes until glossy and thick.
Add 2 teaspoons cornflour and 1 teaspoon of white vinegar
Beat a few seconds. Then very quickly fold in:
1 teaspoon vanilla essence and 1 cup coarse thread coconut.
Drop big spoonfuls onto prepared tray.
The thicker you make them, the more marshmallowy they will be.
Bake 10 minutes, then turn oven down to 130 Celsius.
Bake a further 1 hour until shell is crisp.
Turn off oven and leave to cool.
If you don't use the same day, they store up to a week in an airtight container.
Serve with whipped cream and tropical fruit salad.
Crisp, crunchy outside...
Soft marshmallow inside...
Topped with whipped cream,
peaches and passion-fruit syrup.
YUM!!!
