originated in New Zealand and named by a Russian dancer Anna Pavlova. It's not Italian numb skulls~!
It's basically a meringue base dessert. Crispy and sweet on the outside and marshmallow texture in the middle~ once you have the base, you can have endless types of toppings to accompany it.
my toppings were strawberry liquor plus kiwi cream and blackcurrant sorbet :D enjoy!
how do you make this dish? simple, you'll need
4 eggs whites
1 tsp of vanilla extract
204g of caster sugar
1 tsp of cider vinegar
2 tsp of corn starch
the measurements have to be very accurate or it will fumble!
0. preheat the oven to 150 Celsius degree
1. Whisk the eggs till it has soft peeks~
2. Add in the sugar slowly while whisking.
3. once it has the glossy sheen on the meringue base, add the vanilla and vinegar and whisk.
4. Let it rest for 5 mins and add in the cornstarch.
5. using a wooden spoon, fold the mixture for a 5 seconds and transfer into a greased oven tray.
6. place it in the oven for 40 mins under 140 degree Celsius and 120 degree Celsius for 20 mins. ( depending on size.
7. be sure to let it cool in the oven for at least an hour! or it will crumble.
8. serve with any toppings you like :D
Salute~!
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