Pavlova is a delightful dessert known for its crisp meringue shell and soft, marshmallow-like interior, topped with whipped cream and fresh fruit. Here’s a tried-and-true recipe along with tips to help you achieve the perfect Pavlova:
Ingredients:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon vanilla extract
- For the Topping:
- 1 cup (240ml) heavy cream, chilled
- 1 tablespoon powdered sugar (or to taste)
- Fresh fruits of your choice (such as berries, kiwi, mango, passionfruit)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. Prepare the Meringue:
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition. Continue beating until the mixture is glossy and stiff peaks form.
- Sprinkle in the cornstarch, vinegar or lemon juice, and vanilla extract. Gently fold them into the meringue mixture using a spatula until just combined.
3. Shape the Pavlova:
- Spoon the meringue mixture onto the prepared baking sheet, forming a circle or oval shape that is about 8-9 inches (20-23 cm) in diameter and slightly mounded around the edges. Create a slight indent in the center to hold the toppings later.
4. Bake the Meringue:
- Place the baking sheet in the preheated oven and immediately reduce the temperature to 225°F (110°C). Bake for 1.5 to 2 hours, or until the meringue is firm to the touch and dry on the surface. It should have a pale ivory color and a crisp exterior. Turn off the oven and leave the meringue in the oven with the door slightly ajar to cool completely.
5. Prepare the Topping:
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6. Assemble the Pavlova:
- Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top of the meringue, filling the center indent generously.
- Arrange fresh fruits over the whipped cream. You can use a variety of fruits like berries, kiwi, mango, or passionfruit to add color and flavor.
7. Serve:
- Serve the Pavlova immediately after assembling, as it can become soggy if left for too long. Enjoy the crisp exterior and marshmallow-like interior with the creamy whipped cream and juicy fruits!
Tips for Success:
- Egg Whites: Ensure there is no trace of yolk in the egg whites, as any fat can prevent the whites from whipping up properly.
- Beating the Meringue: Start with room temperature egg whites and gradually add the sugar while beating to achieve a stable and glossy meringue.
- Baking: Bake the Pavlova low and slow to achieve a crisp exterior while maintaining a soft interior. Let it cool gradually in the turned-off oven to prevent cracking.
- Whipped Cream: Chill your bowl and beaters for whipping cream to achieve stiff peaks faster. Sweeten the cream to taste with powdered sugar.
- Fresh Fruits: Use seasonal fruits for the best flavor and color contrast. Prepare them just before assembling to keep them fresh and vibrant.
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