If you are looking for a delightful and light dessert, a Pavlova is the ideal choice. This meringue-based treat boasts a crisp crust and a soft, marshmallow-like center, often topped with whipped cream and fresh fruits. Perfect for dinner parties or special occasions, Pavlova is not only visually stunning but also incredibly delicious.
Tips to Make the Pavlova Recipe:
1. Use Room Temperature Eggs: Ensure your egg whites are at room temperature before you start. This helps them whip up more efficiently, giving you a better texture for the meringue.
2. Add Cornstarch and Vinegar: Don’t skip the cornstarch and vinegar in the meringue mixture. Cornstarch helps to stabilize the egg whites and gives the pavlova its chewy texture, while vinegar helps the meringue hold its shape.
3. Be Gentle with Folding: When incorporating sugar into the whipped egg whites, fold gently to maintain the airiness of the meringue. Over-mixing can cause the meringue to collapse.
4. Avoid Humid Days: Humidity is the enemy of a perfect pavlova. Try to make your pavlova on a dry day as moisture in the air can make the meringue soft and sticky.
5. Cool in the Oven: After baking, let your pavlova cool in the oven with the door slightly ajar. This gradual cooling process helps prevent cracking and ensures it sets properly.
How to Make Pavlova Recipe?
Pavlova Recipe
Equipment
- 1 Electric mixer For whipping the meringue
- 1 Baking sheet For baking the meringue shell
- 1 Parchment paper To line the baking sheet
Ingredients
- 4 large Egg whites At room temperature
- 1 cup Caster sugar
- 1 tsp White vinegar
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 cup Heavy cream Chilled
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Mixed fresh fruits Such as berries, kiwi, and passion fruit
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, beat egg whites until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
- Gently fold in the white vinegar, cornstarch, and vanilla extract.
- Spoon the meringue mixture onto the prepared baking sheet in a circle, creating a slight well in the center.
- Bake for 60-90 minutes or until the meringue is crisp but still has a slight marshmallow-like center.
- Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
- In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Spoon the whipped cream onto the cooled meringue base.
- Top with mixed fresh fruits just before serving.
Notes
Nutrition
Making a Pavlova is a fun and rewarding experience. This dessert, with its fluffy meringue base, topped with whipped cream and fresh fruits, is a treat for the eyes and the taste buds. It’s a perfect end to any meal, delighting both family and friends.
Remember, the key to a great Pavlova is patience. Allow the meringue to bake slowly and cool completely in the oven. Take your time arranging the toppings to make it look as beautiful as it tastes. With practice, you’ll get better each time. Enjoy your delicious homemade Pavlova!
