Pavlova recipe is a classic dessert known for its elegant appearance and divine taste. In the name of Balarina Anna Pavalova, this dessert has a delicate meringue base that is soft on the outside and is like a soft marshmallow on the inside.
With a generous classification of fresh whipped creams and seasonal fruits such as berries, kiwi, or passionfruit, the balance provides a balance of pavlova sweetness and sharpness that pleases the palate. It is naturally gluten-free, which is a great dessert option for people with dietary restrictions. While it looks sophisticated, Pavlova is surprisingly simple, with only a few ingredients -eggs are simple to make with white, sugar, vinegar, and cornstarch.
It is the perfect center for holidays, dinner parties, or ceremonies. The Pavlova recipe can be adapted with a separate topping, including lemon curd or chocolate dripping for a personal touch. Light, ventilated, and completely delicious, it is sure to influence both the eat family and guests.
Pavlova Recipe
Pavlova Recipe
Equipment
- Stand mixer or electric hand mixer
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Assorted fresh fruits (e.g., kiwi, berries, mango, strawberries)
Instructions
- Preheat the oven at 250 ° F (120 ° C). Line a baking sheet with parchment paper.
- In a clean bowl, beat the egg white at medium-high speed as soft peaks.
- Gently add sugar, one tablespoon at a time, until beating (about 7–10 minutes) until the form of hard, shiny peaks).
- Slowly bend in cornstarch, vinegar and vanilla.
- Meringu, a spoon in a round shape on the parchment paper, made a minor well in the center.
- Bake for 1 hour and 15 minutes. Close the oven and let the merging cool inside the oven for 3 hours (or overnight) without opening the door.
- Cream with powder sugar in the form of soft peaks.
- Once the merging cools completely, top with whipped cream and fresh fruits.
- Serve immediately for the best texture.
Flavour Profile of Pavlova Recipe
- Sweet and delicate: Meringyu base is light and sweet, which offers a melted-in-mouth texture with a microscopic taste that does not prevail.
- Crunchy on the outside: The outer part of Pavlova is crisp and slightly carimelized, combining a delicate crunch that is beautifully contrasting with a soft center.
- Inside the soft and marshmallow: Inside, Pavlova lives soft, pillow-like and marshmallow-like, offering a gentle, creamymouthfeell that is airy and smooth.
- Lightly vanilla-infected: Most of the pavalova dishes include a sign of vanilla extracts in merging, which combines a fragrant and warm note that complements the sweetness.
- Fresh from Tangi and Topping: Fresh fruits such as berries, kiwis, passfruits, or citrus slices add a vibrant, tangy taste that is cut through sweetness and refreshes the palate.
- Cancer and rich in wheeled cream: The layer of whipped cream introduces a mild, rich cream, providing balance and depth without being too heavy.
- Juicy and fruit opposite: The juices with fresh fruits soaked lightly in whipped creams and merging, forming fusion of spicy and sweetness in each bite.
- Light walnuts (optional): Some variations include a mild walnut deficiency and spraying of toasted nuts such as almonds or pistachios for additional texture.
- Bright and elegant: The overall taste is light, elegant, and sophisticated, perfect for a fresh dessert that does not feel highly rich or dense.
- Completely balanced: The harmony of sweet merging, ventilated cream, and pungent fruit makes Pavlova a beautifully balanced dessert with contrasting texture and taste.
Pavlova Recipe Nutrition & Calories
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 38 g |
| Fiber | 0 g |
| Net Carbs | 38 g |
| Sugar | 35 g |
| Cholesterol | 55 mg |
| Sodium | 30 mg |
