This dessert is named after the Russian ballerina Anna Pavlova, because, it is said, it was created in her honour. Although I have my doubts that she was actually eating dessert (even if it named after her), I think that whoever came up with this dessert had a stroke of genius – it is a light and balanced dessert, like a ballerina :).
Enjoy it with a smile! 🙂
- YIELD: 12
- Meringue: Whip the egg whites with the lemon juice until the mixture has increased 3 to 4 times in volume.
Stir approximately 55 g granulated sugar into the cornstarch and set aside.
Gradually incorporate the remainder of the 225 g measurement of sugar into the egg whites while whipping; continue to whip until stiff peaks form.
Lower the mixer speed and add the cornstarch mixture and the vinegar.
On the back of a parchment paper draw a circle 25 cm in diameter if you want 1 big cake or 12 circles each of 8,7 cm in diameter if you want individual servings. Place the parchment paper with the drawing facing down in a tray. Spread the meringue within the circle(s). Use the back of a wet spoon to shape the meringue so that the circle(s) is (are) slightly concave.
Bake at 99°C to 104°C, approximately 1 hour and 15 minutes for the large circle, and about 1 hours for the individual circles.
- Cream: Whip the heavy cream with the sugar and vanilla extract until stiff peaks form.
- Assembly:When the meringue is at the room temperature, spoon the cream in the middle (the concave area). Decorate with fresh berries or fruit slices. Brush the sieved apricot jam on the fruits. Let it rest for at least 4 hours in the refrigerator, before serving.