After dinner, Maynard ordered an Australian Pavlova filled with wattleseed whipped cream and garnished with strong coffee flavored sugar bark.
He watched Lysi savor a few bites of the traditional dessert and lick her lips. “How is it?”
This is a piece taken from a scene in my novel, Murder Down Under, in which Detective Maynard Christie has managed an evening out with Lysi Weston. He has introduced her to Pavlova, a traditional Australian dessert. Here is a bit of Pavlova history and a recipe you can try at home. Enjoy
Pavlova is named after a famous Russian ballet dancer Anna Pavlova. Legend has it the delicious dessert was concocted by a chef in Perth in 1935 and named in her honour. According to chef Herbert Sachse of the Hotel Esplanade in Perth, the dessert was originally created as a tea dessert for the Hotel’s afternoon teas. When Sachse presented the now familiar cake someone remarked, “It is as light as Pavlova.” It was then named Pavlova after the great Russian ballerina, Anna Pavlova, who had been a guest of the hotel during her 1929 tour of Australia.
The concept of this Australian dessert is derived from meringue. The dessert features a crunchy crust with a delicate and light filling. Pavlova is a prominent confection and an essential part of Australian and New Zealand cuisine. Its recipe is simple and easy enough to do, which makes it a common addition to meals during parties and holidays.
Ingredients: 3 egg whites
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon vanillaWhipped cream
Beat egg whites until stiff.
Gradually beat in sugar; continue beating until stiff peaks form.
Beat in cornstarch, vinegar and vanilla.
Spread into circle, building up edges slightly, on greased wax paper on baking sheet.
Bake at 250 degrees for 1 hour and 15 minutes up to 1 hour and 30 minutes.
Fill with sliced fruit of your choice and top with whipped cream.
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