Pony的甜點窗

Pavlova

材料：
蛋白          4-5顆量〈依大小調整〉
醋              1茶匙
玉米粉      1茶匙
白細砂糖 1量杯

填料鮮奶油、水果

The pavlova is a simple dessert that consists of a meringue base topped by flavored or sweetened whipped cream and lots of fresh fruits. Though its origin is disputable, the pavlova is no doubt a popular dessert in Australia and New Zealand . Today, both countries claim to be the creator, and the only thing they seem to agree on is that the dessert was made for and named after the celebrated Russian ballerina, Anna Pavlova. The procedure is straightforward, the ingredients are easily found, and the presentation is stunning, making it one of the handiest recipes and an appropriate party dessert.

The meringue base can be made large or small, spread thick or thin, depending on how you wish to serve it. The fruits can vary as well – traditional pavlova topping included strawberries, kiwis, oranges, and passion fruit, but I chose to use mango and blueberries because they’re in season. If you wish to make the meringue ahead, be sure to store it in a sealable container and it will keep crisp for 5 or 6 days. But once assembled, the pavlova should be consumed quickly before it absorbs the cream’s moisture.

The pavlova I made turned out beautifully, but I thought it was too heavy and sweet for my liking. If you prefer a lighter pavlova, don’t sweeten the whipping cream, or omit the whipping cream altogether and drizzle it instead with pureed fruit. Personally I would like to decrease the sugar in the meringue, but considering that the caramelization is crucial to its crispness, I’m not sure what effects a reduction would have. If I ever make a pavlova again, which I feel won’t be too long, I’ll post how the cutback on sugar goes.

I absolutely loved the texture of the meringue though, especially the velvety contrast set off by the fruits, so I hope you’ll enjoy this dessert as much as I had. Have fun and experiment, and take full advantage of the fact that this is one flexible center piece!
– P.

帕芙蘿娃是以蛋白鬆糕為底的簡單甜點，加上鮮奶油和很多的新鮮水果。雖然它真正的來歷已不可考，但帕芙蘿娃無疑是澳洲與紐西蘭有名的甜點。這兩個國家都曾爭相宣告他們是這道甜點的原創者，為了慶祝蘇俄的芭蕾舞者安娜‧帕芙蘿娃前來公演而創造了這道以她為名的點心。這是截至目前為止，這兩個國家對這到甜點唯一的共識。

蛋白鬆糕要烤成大或小，厚或薄完全看你要以哪種方式呈現而決定。鬆糕上加的水果可以完全按照流傳下來的正統選擇：草莓、奇異果、橘子和百香果，但我選擇芒果和藍莓，因為它們正當季節。如果你想先把鬆糕做起來也可以，但記得存放在好的密封盒中，這樣至少可以保存5到6天。如果完成裝飾，要趕快享用，因為鬆糕會很快吸收鮮奶油與水果中的濕氣，使它變軟。

我覺得自己做的這個帕芙蘿娃蠻漂亮的，但對我的口味來說有些太甜膩，如果你喜歡味道清淡些，不要在鮮奶油中再加糖，或是乾脆用水果淋汁來取代鮮奶油。我很想在做鬆糕時減糖，但是我不確定減糖會產生什麼結果，因為我考慮到糖焦化對鬆脆的必要。如果我再做一次，我一定會告訴你們減糖是不是可行。

我非常喜歡鬆糕的口感，在水果的對比之下，更使我感到它綿絨的質地，希望你也會喜歡。
祝你玩的開心，這是一道非常簡單但端得上台面的甜點，請充份運用你們的創意。