Teresa's Recipes
Classic Pavlova
Indulge in the ethereal delight of Pavlova, a meringue-based dessert celebrated for its delicate balance of textures and flavors. Named after the famed Russian ballerina Anna Pavlova, this dessert features a crisp outer shell, a soft marshmallow-like interior, and is crowned with luscious whipped cream and a vibrant assortment of fresh fruit. Perfect for any occasion, Pavlova is not just a dessert but a sweet symphony that dances on your palate.
Ingredients
- 4 large, at room temperature Egg whites
- 1 cup (200g), granulated White sugar
- 1 tablespoon Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 2 cups, mixed (such as strawberries, kiwi, passionfruit, and blueberries) Fresh fruit
- 1 cup Heavy cream
- 2 tablespoons (for sweetening whipped cream) Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 250
- Fat: 15g
- Carbs: 30g
- Protein: 3g
- Sodium: 20mg
- Sugar: 22g
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment.
- In a large bowl, using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until the mixture is thick, glossy, and forms stiff peaks.
- Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula. Be careful not to deflate the egg whites.
- Spoon the meringue mixture inside the circle drawn on the parchment paper. Starting from the center, spread the mixture outward, building up the edges slightly to create a slight depression in the center for the filling.
- Bake for 1 hour, then turn off the oven and leave the door ajar, allowing the meringue to cool slowly inside. This will help prevent cracking.
- Once cooled, carefully remove the meringue from the parchment paper and place it on a serving plate.
- In a separate bowl, beat the heavy cream with the powdered sugar until stiff peaks form. Fill the center of the meringue with the whipped cream.
- Top with your choice of fresh fruit, arranging them beautifully on top of the whipped cream.
Tips
- For a more tangy flavor, you can add a teaspoon of lemon juice to the egg whites while beating.
- Feel free to experiment with different fruit combinations to suit your taste or the season.
- Pavlova can be made a day in advance. Store it in an airtight container at room temperature, and fill it with cream and fruit just before serving.