Pavlova is a stunning dessert that originated in Australia and New Zealand, named after the Russian ballerina Anna Pavlova. This elegant dish features a crisp, meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh fruit. The contrast between the crunchy exterior and the creamy topping makes Pavlova a delightful treat for any occasion, from festive gatherings to casual dinners.
Fresh fruit (e.g., strawberries, kiwi, passion fruit, blueberries) for garnish
Execution
1
Preheat the Oven Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the paper as a guide for the meringue.
2
Prepare the Meringue In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form. This should take about 5-7 minutes.
3
Add Vinegar, Cornstarch, and Vanilla Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula, being careful not to deflate the meringue.
4
Shape the Meringue Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Create a slight dip in the center to hold the whipped cream and fruit later.
5
Bake the Meringue Place the baking sheet in the preheated oven and bake for about 1 hour, or until the meringue is dry to the touch and can be easily lifted off the parchment. Turn off the oven and leave the meringue inside to cool completely, which will help prevent cracking.
6
Prepare the Whipped Cream In a separate mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want it to remain light and fluffy.
7
Assemble the Pavlova Once the meringue has cooled completely, gently remove it from the parchment paper and place it on a serving platter. Spoon the whipped cream into the center of the meringue and top it with an assortment of fresh fruit.
8
Serve Slice and serve immediately for the best texture. Enjoy this light and delightful dessert!
Additional tips
Fruit Toppings: Feel free to use your favorite fruits or seasonal varieties. Berries, citrus, and tropical fruits work well.
Chocolate Drizzle: For a decadent twist, drizzle melted dark chocolate over the top before serving.
Flavor Variations: You can add a teaspoon of almond extract or lemon zest to the whipped cream for an extra burst of flavor.
Make Ahead: The meringue can be made a day in advance and stored in an airtight container to keep it crisp.
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Pavlova
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Pavlova is a stunning dessert that originated in Australia and New Zealand, named after the Russian ballerina Anna Pavlova. This elegant dish features a crisp, meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh fruit. The contrast between the crunchy exterior and the creamy topping makes Pavlova a delightful treat for any occasion, from festive gatherings to casual dinners.
Fresh fruit (e.g., strawberries, kiwi, passion fruit, blueberries) for garnish
Execution
1
Preheat the Oven Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the paper as a guide for the meringue.
2
Prepare the Meringue In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form. This should take about 5-7 minutes.
3
Add Vinegar, Cornstarch, and Vanilla Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula, being careful not to deflate the meringue.
4
Shape the Meringue Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Create a slight dip in the center to hold the whipped cream and fruit later.
5
Bake the Meringue Place the baking sheet in the preheated oven and bake for about 1 hour, or until the meringue is dry to the touch and can be easily lifted off the parchment. Turn off the oven and leave the meringue inside to cool completely, which will help prevent cracking.
6
Prepare the Whipped Cream In a separate mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want it to remain light and fluffy.
7
Assemble the Pavlova Once the meringue has cooled completely, gently remove it from the parchment paper and place it on a serving platter. Spoon the whipped cream into the center of the meringue and top it with an assortment of fresh fruit.
8
Serve Slice and serve immediately for the best texture. Enjoy this light and delightful dessert!
Additional tips
Fruit Toppings: Feel free to use your favorite fruits or seasonal varieties. Berries, citrus, and tropical fruits work well.
Chocolate Drizzle: For a decadent twist, drizzle melted dark chocolate over the top before serving.
Flavor Variations: You can add a teaspoon of almond extract or lemon zest to the whipped cream for an extra burst of flavor.
Make Ahead: The meringue can be made a day in advance and stored in an airtight container to keep it crisp.
