Pavlova Recipe
This Pavalova recipe has a crisp, delicate merging with a soft, marshmallow center, a light to the top with a medley of fresh fruits such as sweet -wheeled cream and fresh fruits such as strawberries, kiwi and berries. In the name of Russian Balarina Anna Pavalova, this elegant dessert is a favorite in Australia and New Zealand. It is perfect for festive celebrations, summer parties, or a light, show-stop finale for any food.
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.