Pavlova with elderberry syrup and kiwi
Australians and New Zealanders are arguing over the origin of the famous pavlova. The only thing we can consider certain is that the cake is named after the Russian prima ballerina and dancer Anna Pavlovna Pavlova and is supposed to resemble a light and fluffy ballet skirt.
Ingredients · Servings For 6 people
- 4 egg whites
- 200 g caster sugar
- 1 tsp starch
- 1 tsp lemon juice
- 350 ml whipping cream
- 5 tbsp elderflower syrup
- 3 tbsp sliced almonds
- 1 tbsp powdered sugar
Method · 1 h 40 min
- Preheat the oven to 150°C. Beat the egg whites until soft peaks form, then gradually add the caster sugar and continue beating until the mixture is glossy. Whisk in the cornstarch and lemon juice.
- Spread the mixture onto a baking sheet lined with baking paper to form a circle with a diameter of approximately 20 cm with a slight depression in the middle.
- Place in the oven and reduce the temperature to 140°C. Bake for 1 hour, then turn off the oven, open the door slightly and let the pavlova cool in it.
- Transfer the cooled pavlova to a serving plate. Just before serving, whip the cream until it begins to stiffen. Then add 2-3 tablespoons of syrup and continue whipping until the cream is stiff but airy and does not turn into butter. Spread over the center of the pavlova.
- Dry roast the almond flakes in a pan over medium heat. When they start to turn golden, sift the icing sugar over them, shake them in the pan and set aside. In a bowl, mix the kiwi and 2 tablespoons of the syrup, spread over the whipped cream and sprinkle with the almonds.