Apple Walnut Pavlova

Pavlova is a meringue based dessert named after the Russian ballerina Anna Pavlova. It is a meringue with a crisp crust and soft light inner. The dessert is believed to have been created in honour of the dancer during one of her tour to Australia and New Zealand in the 1920s. The nationality of its creator is still in hot debate till present day but most recent research shows it may favor more towards New Zealand. But no matter where it is from, Anna Pavlova had been immortalised in this lovable dessert. Here is a twist to the recipe by adding walnuts into the meringue, it will reduce some of the sugar rush effect. Apples will also make this tantalising dessert more juicy and impart some of its zesty flavour into this otherwise sweet dessert.

Below is a video showing you how to bake Apple Walnut Pavlova

Recipe
120 ml (4 nos) Egg White
200 gm Fine Sugar
1 tsp White Vinegar
1/2 tsp Cornflour
200 ml UHT Whipping Cream
1/2 tsp Vanilla Essence
150 gm Walnut (Chopped)
2 nos Green Apple (Cubed)

Method
1) Chop walnuts into pieces and roast in oven at 180C (356F) for 7 to 10 minutes till turning brown.
2) Draw a circle on a baking parchment paper to determine the size of pavlova. Here I'll be making a 6" (15cm) diameter Pavlova.
3) Line the parchment paper on a baking tray.
4) Whisk the egg white at high speed till about tripling in volume and stiff.
5) Add in sugar and continue to whisk till meringue is hard peak and stiff.
6) Add in vinegar and cornflour and mix till smooth.
7) Fold in 3/4 of the roasted walnut into the meringue.
8) Scoop the meringue onto the prepared parchment paper and use a spatula to shape it into the shape of a cake.
9) Bake in oven at 130C (266F) for 1 hour 15 minutes till crust is lightly golden in colour and firm to touch. When done, leave meringue in oven to cool down with oven door slightly ajar.10) Whisk the whipping cream till stiff and add in vanilla essence.
11) Spread the cream on top of the meringue, decorate with cubed apples. Sprinkle remaining roasted walnut on top and serve immediately.