Hope you guys are having a beautiful week and are ready for the weekend to come! This week has been less stressful in terms of work and I look forward to the weekend with great anticipation! As we’re spending our time at home, I thought it would be great to share this simple yet delicious dessert recipe! I’ve discovered it during winter holidays and since then I’ve made at least 4 times, because it doesn’t require a lot of time and consists of a few ingredients. If you want to share some love through food with your family members (I definitely do!), give this dessert a try!
You may wonder as much as I did in the beginning – Why Pavlova? It is said that the recipe was created in honour of Anna Pavlova, a Russian ballerina, in the 1920s. The pavlova is said to be light and airy – just like a ballerina’s dance performance, hence the name.
A perfect pavlova is a light with a crisp texture on the outside, and a marshmallow-like texture on the inside. A pavlova is topped with whipped cream has lots of seasonal fruits, as you can see below! However, there are some points to remember in order to enjoy this amazing dessert!
Let’s begin! We will need:
- 6 egg whites
- 300 grams of caster sugar ()
- 1 teaspoon of corn starch/potato starch (as per your preference)
- 1 teaspoon of white wine vinegar
- 400-500 ml of whipping or pouring double cream, whipped
- Seasonal fruits and/or berries
- A pinch of salt
- Lemon juice, optional
- Vanilla extract, optional
Firstly, we will prepare the meringue. Whisk/beat the egg whites with a pinch of salt until they have a stiff texture (see below, how the baked egg whites look like). Then, add sugar gradually – it’s important to add sugar gradually and whisk it until you feel no sugar crystals between your fingers. Add your starch and white wine vinegar towards the very end of whisking. IMPORTANT: ensure that your utensils are super dry. Also, whisk slowly, otherwise, you may over-whisk and Pavlova may crack, collapse or become runny later on (that has happened to me).
Cover the baking tray with baking paper, carefully spreading the egg whites onto the paper, about 20 to 22 cm in diameter. Lightly create a surface for the whipped cream. Pre-heat the oven to 150 degrees and place Pavlova in the middle of the oven. Then, immediately lower the temperature to 120 degrees and bake for about 75 minutes. Afterwards, turn off the heat and let the Pavlova cool completely inside the oven. IMPORTANT: do not open the oven door, as the meringue may go flat.
You can bake the meringue the day before, that’s usually what I do, and add the whipped cream on the day when we are going to enjoy it!
Whip the cream, I use the one which is 35% fat. Add some vanilla extract or lemon juice, depending on your preference, I usually don’t add anything. You may also mix with mascarpone cheese – I’ve never tried it, but heard it’s delicious.
Finally, we top our meringue with the whipped cream and add any seasonal fruits and berries we like! Enjoy!
That’s it! I hope you give this recipe a try! Let me know in the comments below, if you do, or you’ve tried it before! Have an amazing weekend!
With love, Loreta