HOW TO MAKE THE BEST DESSERT EVER


If you are wondering what desserts will be served in Heaven, then this receipe will most definately be on that list.

This is a traditional Australian Dessert, invented by a Russian chef on the goldfields of Australia in the early 1900's, to honor a visiting Russian Ballerina named Anna Pavlova.
Enjoy !

Mum's Pavlova

Ingredients
3-4 egg whites
1 tsp vanilla
2 tbspn corn starch
1 tsp vinegar
1 cup sugar
1 pinch salt
1/2 tsp cream of tartar

Method
Beat egg whites until stiff, add sifted dry ingredients, then add vanilla and vinegar.
Line a large greased cakepan with waxed paper, spoon in mixture to make a bowl shape with peaks on outside edges.


bake in slow oven (275oF) for 1 and 1/2 hours. Allow to cool, fill with preferred fillings.

Fillings
Fresh whipped cream decorated with fresh sliced fruit, such as kiwi, strawberries, peaches, mangoes and blueberries.

Tips
Don't over beat eggwhites
Make sure there is no egg yolk in the mixture, or it won't peak.
Don't have the oven too hot.
Shells can be premade and frozen in the freezer, wrapped in gladwrap.

About Anna Pavlova
born Jan. 31, 1881, St. Petersburg, Russia died Jan. 23, 1931, The Hague, Netherlands.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906. In 1909 she went to Paris on the historic tour of the Ballets Russes. After 1913 she danced independently with her own company throughout the world.