PAVLOVÀ

Did you know that this meringue cake dessert is named after the Russian ballet dancer Anna Pavlova?

Ingredients:
Meringue:
175g icing sugar
125g ground almonds
3 large free-range egg whites
pinch of salt
75g caster sugar
few drops pink food colouring


Filling:
1 x 250ml fresh cream
1/4 cup icing sugar
125g pecan nuts chopped

Method
1. Preheat the oven to 160 C. Line two baking trays with grease proof paper.
2. Place the icing sugar and ground almonds into a food processor and blend to a fine, powdery texture.
3. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Slowly add the sugar a little at a time, whisking continuously. Add a few drops of pink food colouring when all the sugar has been incorporated, and continue to whisk until stiff peaks form when the whisk is removed.
4. Fold in the almond and icing sugar mixture using a large metal spoon, until the mixture is smooth and well combined and falls in ribbons.
5. Empty mixture into two 20cm greased round pans. Bake at 160 for 25-35 mins
5. Remove from oven and leave to cool.
6. Whip fresh cream with icing sugar.
7. Fold in chopped pecans.
8. Layer Meringue and filling alternatively, ending with the filling on top. Sprinkle pecan nuts on top. You may add some chocolate or fresh fruits too.


OM-NOM-NOM