RCI-EG.003.0532.001
Traditional Pavlova
Pavolva dressed with cream and strawberries. In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- egg whites4-6 unit
- salt1 pinch
- castor sugar / sugar (equal parts8 ozcastor sugar or fine/super fine sugar)
- white vinegar1 teaspoon
- vanilla extract½ teaspoon
- level teaspoons cornflour (corn flour or cornstarch)2 unit
Method
1
Prepare according to traditional method. (Directions were not provided in the legacy source.)