Many times I saw some gorgeous pictures of that dessert, so tempting. The cracky huge meringue with all these fruits. I knew I will have to do it one day. I just needed the occasion and I found one for the birthday of my mother in law, knowing too that the meringue his one of her favorite dessert.
To be brief, the pavlova was named after the russian ballet Anna Pavlova. It seems recently to find its origin in New Zealand (although there was a long debate between an Australian versus New Zealand origin for a while). The meringue is very thick, consistent but soft inside, made with eggwhites, sugar, cornstarck and vinegar, beaten for a long time andcook for about 45 minutes. Then you have a filling with some chantilly, covered with fruits. These two last ones I guess you have freedom on your imagination and taste.
For this first attempt Ichose the recipe from talented Tartelette. The filling is with some lemon curd mix with some chantilly. I just changed fruits according to the ones I found this season!
The first picture participate to the DMBLGIT hosted by Nidhi from Snacksgiving
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Click here for recipe of Pavlova
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