Summer Fruit Pavlova and Mini's LIVE Masterclass with Sasha of @SashaCakesChicago (Coming Back Soon!))
Regular price
$25.00
Duration: 90 minutes
Group Size: Up to 25 people
Language: English
How to Participate:
This class is hosted online. Once you book, you’ll receive an email with a link and details on how to join. Anyone with the ingredients can participate from their own kitchen.
What you'll do:
The class will include making Pavlova Meringue recipe, Chantilly Cream, Berry Reduction from scratch, pavlova minis, troubleshooting, and assembling/decorating the Pavlova Dessert.
What you'll need:
Food items:
- Fresh egg whites
- Superfine/caster sugar
- Salt
- Vanilla
- Cornstarch
- White Wine Vinegar
- Heavy cream
- Powdered sugar
- Washed and dried berries of your choice
Equipment:
- Dessert Plate or 9" Cake Stand
- Stand Mixer, Whisker Attachment, Bowl
- 8" cheesecake (spring) baking pan
- Parchment Paper
- Rubber Spatula
- Small pot
The history of this dessert (which in AU and NZ have always been made in form of a pie!) is still a bit of mystery, controversy, but it goes something like this: sometime in 1920s + when famous Russian prima ballerina and choreographer Anna Pavlova toured Australia and New Zealand, a renovated pastry chef from either AU or NZ was incredibly inspired by her performance and spent the night creating a meringue-based PIE like dessert, that reminded him of A.Pavlova's performance, gracious, airy movement. Her visit to New Zealand has been described as “the chief event of 1926.” It was said: “She does not dance; she soars as though on wings.” From this, you get the sense that this is a light, airy dessert. I'll be teaching you the classic, original Pavlova (and it's copy-cat mini's) meringue recipe and secrets, along with chantilly, and berry reduction! Want to bake along with me in this interactive, live class? Sign up now, and if that particular day/time doesn't work ~ link to my recorded class is available for you to visit for 10 days!
Sasha