And practice our Aussie accents:
To drink, WolfBlass of course:)
But the highlight? Pavlova! Fun fact: Pavlova was created to honour the Russian ballerina Anna Pavlova during her visit in the 1920's. Both Australia and New Zealand lay claim to the birthplace of this dessert.....I figure I will support both claims, and make it again when we 'land" in New Zealand.
|Note the fingers on the right side of the photo......|
6 to 8 servings
- 6 Egg whites, room temperature
- pinch of Salt
- 1 1/2 cups sugar
- 1 tbsp Cornstarch
- 2 tsp Vinegar
- 1 tsp Vanilla
- 2 cups Whipped cream
- 3 cups fresh fruit
- Preheat oven to 300°F. Line a baking sheet with parchment or wax paper, and use a plate or pie tin to draw a 9-inch circle in the middle of the paper with a pencil. Turn the paper over so the circle is on the bottom.
- Add the egg whites and salt to the bowl of an electric mixer and beat on high until the whites form soft peaks, about 1 minute. With the mixer still running, slowly add the sugar and beat on high for another minute or so until the whites hold firm, shiny peaks.
- Remove the bowl from the mixer and sift the cornstarch over the beaten whites. Add the vinegar and vanilla and gently fold them all into the whites with a spatula.
- Scoop the meringue into a pile in the circle on the parchment paper and smooth them out with a spatula. Use the spatula to make a gentle depression in the middle of the meringue.
- Reduce the oven heat to 250°F. Place the meringue in the oven and bake for about 1 hour 15 minutes. Turn off the oven, leave the door closed and let the meringue cool completely in the oven.
- Carefully remove the pavlova from the baking sheet and center it on a serving platter. Spread the top evenly with whipped cream and arrange fruit nicely on the top. To serve, cut into wedges.