Description
In 1926 Anna Pavlova toured Australia and New Zealand, causing unprecedented enthusiasm from local residents. And in honor of a great dancer, a talented pastry chef has invented a light and elegant dessert, a true masterpiece. The Australians, followed by the whole world, say his name with the accent on the second syllable.
Ingredients
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Egg white
5 piece
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Sugar
300 g
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Vanilla sugar
1 pack
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Citric acid
-
Corn starch
1 tsp
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Whipped cream
1 pack
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Milk
150 ml
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Strawberry
15 piece
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Banana
1 piece
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Coconut
20 g
Cooking
Mix the whites with half the sugar in a deep and wide metal bowl or saucepan.
Put it in a water bath. Beat whites, gradually adding the sugar to make a thick, sticky white foam.
Remove the bowl, add vanilla sugar, citric acid and cornstarch. Some more pouzivam mixture.
On the parchment, draw a circle, turn over and pour the mixture. The mass can be spread by placing it in a cooking bag, but I like to spread with a spatula so it is more like a ballerina's tutu.
In the middle of the weight do deepen. Put in the upper part heated up to 140*With the oven. Bake for 10 minutes with the door closed, then the door slightly unveiled and bake for another 1 hour. Turn off oven and leave meringue to cool inside.
Coconut grate, banana cut into circles.
Substitute whipped cream pour in a bowl, pour the milk, stir and beat with a mixer.
Begin to collect the cake for 30 minutes before serving. Put the cream into the deeper foundations of the meringue.
Put cream on bananas and strawberries, sprinkle with grated coconut.
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