Teresa's pavlova

Teresa's Pavlova Recipe: A Delicious Dessert from Australia and New Zealand

Region / culture: Australia, New Zealand | Preparation time: 10 minutes | Cooking time: 2 minutes | Servings: 1

Introduction

Teresa's pavlova is a light and airy dessert that is perfect for any occasion. This sweet treat is made with a fluffy meringue base, topped with fresh fruit and a dollop of whipped cream. It's a delicious and elegant dessert that is sure to impress your guests.

History

Pavlova is a popular dessert that originated in Australia or New Zealand, depending on who you ask. It is named after the Russian ballerina Anna Pavlova, who toured both countries in the 1920s. The dessert is said to have been created in her honor, with its light and airy texture meant to mimic the grace and beauty of a ballerina.

Ingredients

1 egg white, at room temperature
2 tsp granulated sugar
1 serving non-stick spray (Pam)
1 tsp powdered sugar, divided
0.13 tsp white vinegar
0.13 tsp vanilla extract
0.5 cup fresh strawberries or kiwi
1 tbsp whipped topping

How to prepare

Use a shallow rectangular baking dish, approximately 6 by 8 inches. Spray with non-stick butter flavored cooking spray. Line with wax paper cut to fit. Spray again with cooking spray, then lightly dust with 0.5 oz of powdered sugar. Set aside.
Whip the egg white until firm peaks form. Add sugar, vinegar, and vanilla, and continue whipping until stiff peaks form, about 30 seconds to 1 minute more.
Spread the mixture evenly in the baking dish, and cook in the microwave oven for 1.5 to 2 minutes on high. The meringue will stretch and spread while baking, but it will shrink back to its proper size while cooling, so don't panic!
Cool the meringue, then turn it out onto wax paper that has been lightly dusted with the remaining powdered sugar.
Spread the tablespoon of whipped topping onto the meringue, then top with the fruit and gently roll up.
Garnish with a small piece of fruit and mint leaves.

Variations

Try using different fruits such as strawberries, raspberries, or passion fruit for a different flavor profile.

Cooking Tips & Tricks

When whipping the egg whites, make sure your bowl and beaters are completely clean and free of any grease. Any trace of fat can prevent the egg whites from reaching stiff peaks.

Serving Suggestions

Serve Teresa's pavlova with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Be sure to whip the egg whites until stiff peaks form for the best texture in the meringue.

Ingredient Substitutions

You can substitute the kiwi with any other fresh fruit of your choice.

Make Ahead Tips

You can prepare the meringue base ahead of time and store it in an airtight container until ready to assemble and serve.

Presentation Ideas

Garnish the pavlova with a sprig of mint for a pop of color and freshness.

Pairing Recommendations

Pair Teresa's pavlova with a glass of champagne for a truly elegant dessert experience.

Storage and Reheating Instructions

Store any leftover pavlova in an airtight container in the refrigerator. It is best enjoyed fresh but can be stored for up to 2 days.

Nutrition Information

Calories per serving

Calories per serving: 80

Carbohydrates

Carbohydrates: 15g

Fats

Total Fat: 2g

Proteins

Protein: 1g

Vitamins and minerals

This dessert is a good source of Vitamin C from the fresh fruit toppings.

Alergens

This recipe contains eggs and dairy.

Summary

Teresa's pavlova is a light and airy dessert that is relatively low in calories and fat. It is a good source of carbohydrates and Vitamin C.

Summary

Teresa's pavlova is a delicious and elegant dessert that is perfect for any occasion. With its light and airy meringue base and fresh fruit toppings, it is sure to be a hit with your guests.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the heart of summer when my dear friend Teresa came over to visit. She had just returned from a trip to Australia and brought back with her a recipe for the most delectable dessert I had ever tasted - Teresa's pavlova.

As we sat in the kitchen, sipping on tea and catching up on old times, Teresa pulled out a tattered old recipe card from her bag. She explained that pavlova was a popular Australian dessert named after the famous Russian ballerina Anna Pavlova. The meringue-based dessert was light and airy, topped with fresh fruit and whipped cream. Teresa went on to describe how she had learned to make it during her travels and how it had quickly become a favorite among her friends and family.

Intrigued by the sound of this unique dessert, I asked Teresa if she would be willing to share the recipe with me. With a smile, she handed me the recipe card and told me that she would be honored for me to give it a try. I thanked her profusely and promised to make it for our next gathering.

That evening, I poured over the recipe card, taking in the simple yet detailed instructions. The ingredients were basic - egg whites, sugar, cornstarch, vinegar, and vanilla extract. It seemed easy enough, but I knew that mastering the art of pavlova would take time and practice.

The following weekend, I decided to give it a go. I cracked the eggs, separated the whites from the yolks, and began the process of whipping them into stiff peaks. As I added the sugar, I remembered Teresa's words about being patient and gentle with the meringue. I folded in the cornstarch, vinegar, and vanilla extract, being careful not to deflate the mixture.

Once the meringue was ready, I scooped it onto a baking sheet lined with parchment paper, shaping it into a large, round nest. I popped it into the oven and watched as it slowly rose and turned a golden brown. The scent that filled the kitchen was heavenly - a mix of sweet vanilla and caramelized sugar.

After letting the pavlova cool, I topped it with fresh berries and a dollop of whipped cream, just as Teresa had instructed. As I took my first bite, I was transported to a world of light and airy sweetness. The contrast of the crispy outer shell and the soft, marshmallow-like center was simply divine.

I couldn't wait to share my creation with my family and friends. As they took their first bites, their eyes widened in delight. They raved about how delicious and unique the dessert was, and I beamed with pride. Teresa's pavlova had truly become a new favorite in our household.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit my tastes. I experimented with different toppings - from tropical fruits like mango and passionfruit to classic berries like strawberries and raspberries. Each variation brought a new dimension to the dessert, but the basic elements of the pavlova remained the same.

As time passed, Teresa's pavlova became a staple at every family gathering and special occasion. It was a dessert that brought people together, sparking conversation and laughter around the table. I would often think back to that sunny afternoon when Teresa had shared the recipe with me, grateful for the friendship and culinary inspiration she had brought into my life.

To this day, Teresa's pavlova holds a special place in my heart and in my recipe book. It is a dessert that not only satisfies the sweet tooth but also brings back memories of cherished moments shared with loved ones. I am forever grateful to my dear friend for introducing me to this delightful treat and for inspiring me to continue exploring the world of cooking and baking.