Book of Days Tales

Today is the birthday of Anna Pavlovna (Matveyevna) Pavlova (Анна Павловна (Матвеевна) Павлова), Russian prima ballerina of the late 19^th and the early 20^th centuries. She was a principal artist of the Imperial Russian Ballet and the Ballets Russes of Sergei Diaghilev. Pavlova is most recognized for the creation of the role The Dying Swan and, with her own company, became the first ballerina to tour ballet around the world.

The pavlova is a well known dessert named after the ballerina, which both Aussies and Kiwis claim as their invention. I’ll let them fight it out. Pavlovas come in many styles, so take this recipe is a token.  Making the meringue is a challenge, and the choice of fruit varies from cook to cook. 

Ingredients

6 (59 gm) eggs, separated
1 ¼ cups (270 gm) caster sugar
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla extract
300 ml heavy cream
2 tbsp pure icing sugar, sifted
juice of 2 limes
finely shredded rind of 2 limes
2 small bananas, thinly sliced diagonally
3 kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
pulp of 2-3 passionfruit

Instructions

Preheat the oven to 125°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on the foil.

Use an electric mixer to whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy, and the sugar is completely dissolved. Rub a little meringue between your fingers. If it is still “gritty” with sugar, continue to whisk until the sugar dissolves. Add the cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue on to the foil, using the marked circle as a guide. Smooth the sides and top. Use a small spatula to form little peaks around the edge of the pavlova.

Quickly place the pavlova in the oven and turn down the heat to 120°C. Bake in the oven for 1 ½  hours or until the pavlova is dry to the touch. DO NOT OPEN THE OVEN WHILE IT IS BAKING !!! Turn off the oven. Leave the pavlova in the oven with the door ajar to cool completely. When completely cooled, transfer to a serving plate or store in an airtight container until required.

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon the cream on to the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate the pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind