DIY Pavlova Today!

Named after Russian ballerina dancer, Anna Pavlova and became the first ballerina to tour ballet around the world. In honor of her dance in Wellington during her tour of New Zealand and Australia they recognized her work and formulated a delicious dessert.

This delicious dessert is made with meringue which is crisp outside and soft inside and topped with fruits and whipped cream. Sinfully isn’t it? Indulged as a popular dish in Australia and New Zealand, this dish is a celebratory winner. Accompanied with delicious and fresh seasonal fruits adds a lot to this delicate yet light delight.

How to make a light and crisp Pavlova?

To make the Pavlova first beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time and continue to whisk until the meringue forms stiff and shiny. Beat in the vanilla extract. With a rubber spatula, gently fold in the cornstarch and vinegar.

Tip: Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.