Dessert Pavlova (based on) - Dessert Pavlova

Category: Bakery products
Kitchen: austrian
Dessert Pavlova (based on) - Dessert Pavlova

Ingredients

proteins 2 pcs
powdered sugar 100 g
starch 1 tbsp. l.
salt pinch
vanilla taste
cream 100 g
ricotta 50 g
powdered sugar 50 g
raspberry sauce 2 tbsp. l
Strawberry

Cooking method

  • We do not know how the famous ballerina of the twenties of the last century actually lived. Even the biography of Anna Pavlova is devoted only to the art and secrets of virtuoso dance. The second book about a beautiful and sensitive creation was written from the words of her husband, Victor Dandre. Filled with despair and melancholy after the loss of a loved one, the meaning of his whole life, he could only describe in general terms their happy journey together.
  • So Anna lived her business and was overwhelmed by her muse that she saw no reason to talk about love troubles and everyday problems. For that, her career growth was watched by Australia and New Zealand. The star soared into the sky and sparkled with all its facets so brightly that standing applause and millions of flowers at their feet turned out to be a small fraction of what fans could give their idol in gratitude for the time spent at her performances.
  • Disputes over the creation of a dessert for a ballerina do not cease to this day. In New Zealand, it is believed that the chef of the hotel restaurant, where Pavlova spent her free time, during her tour in 1926, became the "dad" of the recipe. But the inhabitants of Australia claim that the dessert in their menu at the Esplanade hotel appeared in 1935 with the help of the famous chef Bert Sachet. After tasting the cake, the chef himself could not contain his admiration, exclaiming “Oh, how airy he is! As well as Pavlova herself! " And, since this particular cake was made on the occasion of the ballerina's birthday, he did not have to come up with a name.
  • Beat egg whites with salt and powdered sugar until a steady peak. Add starch. Stir gently so that the proteins do not settle. Put on a baking sheet in the form of a ring.
  • Bake in the oven at 140 ° C for about 30 minutes. (depending on your shape), then leave in the oven for another 1 hour to dry the top of the meringue.
  • Whip the cream and icing sugar, add the ricotta and stir gently. Add vanilla.
  • Put some of the cream and raspberry sauce on the meringue, put another meringue on top. Decorate with berries.
  • Light and sweet love to you - like this dessert!
  • Dessert Pavlova (based on) - Dessert Pavlova
  • Dessert Pavlova (based on) - Dessert Pavlova


Admin

Ella, beautiful, light, unobtrusive design of the recipe, nice to look at!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers