Pavlova
Pavlova is a light and airy dessert made with a crisp meringue shell that is soft and marshmallow-like inside. It is typically topped with whipped cream and fresh fruit, such as berries and kiwi. Named after the famous ballerina Anna Pavlova, this treat is both visually stunning and deliciously sweet.
Equipment
- Stand mixer or electric beater
- Silicon sheet or molds
- Baking tray
- Piping bag and nozzle
- Bowls and spatula
Ingredients
- 4 nos Egg whites
- 250 g Sugar
- 1 tsp Cornstarch or corn flour
- 1 tsp Vinegar or Lemon juice
- 1 tsp Vanilla extract
For the topping
- 250 ml Heavy cream
- 50 g Powdered sugar or castor sugar
- 1 tsp Vanilla essence
- Fresh fruits strawberries, kiwi, passion fruit, raspberries, or your favorites
Instructions
Preheat and Prepare
- Preheat your oven to 270°F (150°C). Line a baking sheet with parchment paper. Draw a 7-inch circle on the parchment to guide your meringue shape. Flip it over to avoid ink smudges.
Whip the Egg Whites
- In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating well after each addition. This slow process ensures the sugar dissolves completely, resulting in a glossy meringue.
Check for Peaks
- Continue beating until stiff peaks form. The meringue should look shiny and smooth. Rub a small amount between your fingers—if it feels gritty, keep beating until the sugar dissolves.
Fold in Stabilizers
- Gently fold in cornstarch, vinegar, and vanilla extract. These ingredients help the meringue maintain its structure and create that dreamy marshmallow center.
Shape the Meringue
- Spoon the meringue onto the prepared parchment, staying within the circle outline. Use a spatula to create a slight dip in the center for your toppings.
Bake Low and Slow
- Bake for 1 hour and if more needed then add 15 minutes, then turn off the oven and let the pavlova cool inside for another hour. This prevents cracking from sudden temperature changes.
Whip the Cream
- While the pavlova cools, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
Assemble the Masterpiece
- Gently transfer the cooled pavlova to a serving plate. Top with whipped cream and arrange your fruits artfully. Drizzle passion fruit pulp or honey for extra flair.
Notes
1. Use Room-Temperature Eggs: They whip better and achieve more volume.
2. Avoid Humidity: Meringues hate moisture; make pavlova on a dry day.
3. Be Gentle: Handle the baked meringue with care—it’s delicate and prone to cracking.
4. Get Creative with Toppings: Try lemon curd, chocolate shavings, or edible flowers for a unique twist.
2. Avoid Humidity: Meringues hate moisture; make pavlova on a dry day.
3. Be Gentle: Handle the baked meringue with care—it’s delicate and prone to cracking.
4. Get Creative with Toppings: Try lemon curd, chocolate shavings, or edible flowers for a unique twist.