Pavlova is an Australian meringue dessert named after Anna Pavlova, the famous Russian ballerina. The dessert is composed of a meringue base, which is light and crisp on the outside with a soft and marshmallowy center. In the traditional pavlova the base, which represents the dancer’s tutu, is topped with whipped cream and fresh fruit. In the pavlova roll the meringue is rolled into a swiss roll with the whipped cream and fruit on the inside. This is a very light and refreshing “cake” with very little carbs and lots of fresh fruit. It makes a lovely summertime dessert. In this example I have used mango, I also use raspberries, strawberries and blueberries as filling. This recipe is adapted from "The Australian Women's Weekly Best Food Collection".
Recipe
4 egg whites
1/3 cup fine granulated sugar
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon corn starch
1/2 cup coconut flakes
1 pint of heavy cream - whipped with about 1 teaspoon sugar
1 large mango cut into thin slices
Heat oven to 325F. Grease a swiss/jelly roll pan and line with parchment paper. Beat egg whites until soft peaks form; add sugar gradually to egg whites, continue beating until sugar dissolves. Fold in vinegar, cornstarch and vanilla extract. Spread the mixture onto the parchment paper, sprinkle coconut. Bake for about 20 minutes or until meringue is lightly browned. Invert meringue onto a rack covered with a piece of parchment paper. remove the piece of paper lining the meringue and allow to cool.
Spread the whipped cream onto the cooled meringue, line with mango or other fruit. Roll meringue firmly. Slice and serve.
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