Midsummer Pavlova

It is Midsummer! The summer came early this year and we can enjoy Finnish strawberries already now.

Pavlova is one of my favourite desserts. It seems to be so light because of the fruit and meringue, and you can easily eat lots of it. It is not that light after all – have a look at the recipe!

My Midsummer Pavlova is made with blueberries, strawberries and ice cream instead of whipped cream and fruit (banana, strawberry, cherry, and passion fruit).

Meringue

4 egg whites of free range eggs
2.5 dl caster sugar
1 tsp white wine vinegar
3 tsp corn flour

Preheat the oven to 150 C (300 F). Whip the egg whites until stiff. Turn the bowl upside down and the whipped egg white will stick to the bowl.
Whip in the sugar and beat for 5 minutes so that the sugar dissolves. Turn in the vinegar and the corn flour.

Make a round ring of meringue with half of the mixture and small meringues with teaspoons.
Bake the small ones for 30 minutes and the ring for 45 minutes. You can leave the meringue in the oven to cool.

Place the meringue on a plate and fill the middle with ice cream and small meringues. Decorate with berries and sprinkle with fig flavoured balsamic cream.

Did you know that the dessert is decicated to a Russian ballet dancer, Anna Pavlova who made her breakthrough in the 1890’s. The dessert was invented in Australia and New Zealand after Pavlova’s world tour there. She was the first ballerina to tour the world, and she also founded her own ballet company.

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