The pavlova was crispy on the outside and soft and fluffy in the middle. There was even cream and kiwifruit on top!
Inspired by Russian ballerina Anna Pavlova's visit to New Zealand and Australia in the 1920's, there has been much debate since as to whether the recipe originated here or across the Tasman... regardless of origin, we can all agree - it is delicious!
Here is Ella's recipe for this yummy Kiwi dessert:
6 egg whites - beat for 10 minutes. 1 cup of sugar and salt and cornflour and vinegar. Beat again then put it in the oven for one hour.
Thank you Ella for sharing your pavlova with us!
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