Pavlova

Classic Pavlova: A Light and Elegant Dessert

If you’re looking for a dessert that’s both light and elegant, look no further than Pavlova. This traditional dessert, named after the Russian ballerina Anna Pavlova, features a crisp meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh fruit. Perfect for special occasions or anytime you want to impress, this pavlova is as delicious as it is stunning!

Why You’ll Love This Recipe:

• Crispy and Soft: The pavlova has a delicate, crisp outer shell and a soft, cloud-like interior.
• Fresh and Versatile: Topped with fresh fruit and whipped cream, it’s a light and refreshing dessert that can be customized with your favorite seasonal fruits.
• Impressive Yet Simple: Though it looks fancy, pavlova is surprisingly easy to make with just a few ingredients.

Ingredients:

For the Pavlova:

• 6 egg whites
• 1 1/4 cups (250g) white sugar
• 2 tsp corn flour (cornstarch)
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Toppings:

• 1 1/4 cups (300ml) heavy whipping cream
• Fresh fruit (kiwi, berries, etc.)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 130°C (260°F) and line a baking sheet with parchment paper.

2. Whip the Egg Whites:

• In a clean, dry mixing bowl, add the 6 egg whites. Ensure no yolks make their way into the mixture.
• Whip the egg whites on medium speed for 2-3 minutes until soft peaks form.

3. Gradually Add Sugar:

• Slowly add the sugar, 1 tablespoon at a time, while continuing to whip the mixture. This process should take about 5 minutes.
• The mixture should become thick, glossy, and form stiff peaks.

4. Check Sugar Dissolution:

• Continue to whip the egg whites for another 5-7 minutes on medium speed until the sugar has completely dissolved. To test, rub a small amount of the mixture between your fingers—there should be no graininess.

5. Add Stabilizers:

• Gently fold in the corn flour, white vinegar, and vanilla extract. These ingredients help stabilize the pavlova and give it that perfect marshmallow-like texture inside.

6. Shape the Pavlova:

• Spoon the pavlova mixture onto the lined baking sheet. Using a spatula, shape it into a circle with slightly jagged edges for a rustic look. Create a slight well in the center for the whipped cream and fruit topping.

7. Bake the Pavlova:

• Bake the pavlova for 50 minutes. Once done, turn off the oven but leave the pavlova inside to cool completely for at least 6-8 hours, or overnight. Do not open the oven door during this time—this helps prevent cracking and ensures the perfect texture.

8. Prepare the Toppings:

• Whip the heavy cream until soft peaks form. This will be the light and creamy topping for your pavlova.

9. Assemble and Serve:

• Once the pavlova has cooled, carefully transfer it to a serving plate. Top with the whipped cream and decorate with fresh fruit like kiwi, berries, or your favorites.
• Slice and enjoy this delicate dessert!

Nutrition & Time Breakdown:

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 7-8 hours (including cooling)
• Servings: 8-10 slices
• Calories: 250 kcal per serving

Tips & Variations:

• Fresh Fruit Options: While kiwi and berries are traditional toppings, you can switch things up with mango, passionfruit, or pomegranate seeds for a burst of color and flavor.
• Storing the Pavlova: Store the baked pavlova shell in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, it’s best enjoyed the same day.
• No Overmixing: Be gentle when folding in the corn flour and vinegar to avoid deflating the whipped egg whites.

Final Thoughts:

This Pavlova is the ultimate dessert to wow your guests with minimal effort. Its combination of crunchy, soft, and fruity flavors makes it a perfect treat for any occasion. Whether you’re hosting a party or just treating yourself, this pavlova will leave everyone asking for seconds!

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