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Pavlova.

octubre 1, 2024

Ingredients:

For the meringue:

  • 4 large egg whites (at room temperature)
  • 1 cup granulated sugar
  • 1 tsp white vinegar (or lemon juice)
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch

For the topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar (or to taste)
  • 1 tsp vanilla extract
  • Fresh fruit (such as strawberries, kiwi, passion fruit, or berries)

Instructions:

1. Prepare the meringue:

  1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper. You can draw a circle (about 8-9 inches in diameter) on the parchment as a guide.
  2. In a large bowl, using an electric mixer, beat the egg whites on medium speed until they become frothy.
  3. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form and the meringue is glossy.
  4. Add the vinegar (or lemon juice), vanilla extract, and cornstarch, then gently fold these ingredients into the meringue with a spatula until fully combined.

2. Shape the meringue:

  1. Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Create a slight well in the center to hold the toppings later.
  2. Smooth the edges and top with a spatula for a nice shape.

3. Bake the meringue:

  1. Place the baking sheet in the preheated oven and bake for about 1 hour and 15 minutes. The meringue should be dry to the touch and should lift easily from the parchment paper. The inside should be soft and marshmallow-like.
  2. Turn off the oven and leave the meringue inside to cool completely (about 1 hour) to prevent cracks.

4. Prepare the topping:

  1. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Once the meringue is completely cooled, carefully transfer it to a serving plate.

5. Assemble the pavlova:

  1. Spoon the whipped cream over the top of the meringue.
  2. Arrange fresh fruit on top of the whipped cream as desired.

Serve:

  • Serve immediately and enjoy! Pavlova is best enjoyed the same day it’s assembled, as the meringue can become soft over time.

Tips:

  • Feel free to get creative with toppings; seasonal fruits and even a drizzle of chocolate or fruit sauce can be delicious.
  • Make sure there are no traces of yolk in the egg whites, as this can prevent them from whipping properly.

Enjoy!

This Pavlova is a light and airy dessert that’s perfect for showcasing fresh fruits and cream, making it a stunning centerpiece for any occ.