Pavlova
Pavlova is a true classic dessert. A base made entirely of meringue, topped with whipped cream and berries is simple but sure to impress with its light texture. It really is a great summer dessert!
Ingredients
Meringue base
- 4 egg whites
- 200 grams sugar
- 1 teaspoon vanilla sugar
- 1 teaspoon vinegar
- 1 teaspoon cornstarch
Toppings
- 4 deciliters cream to whip
- 2 tablespoons sugar
- 1.5 teaspoons vanilla sugar
- berries
Instructions
- Preheat the oven to 180°C. Make the sugar finer by passing it into a food processor for a short time.
- Beat the egg whites until stiff and soft peaks form. This may take about 5 minutes.
- Add half of the sugar. Then beat for 30 seconds and add the other half. Keep beating for about 2 minutes until stiff peaks form.
- Add the vanilla sugar (or extract) and beat for another minute. If the peaks are not very stiff now, keep beating until they are.
- Fold in the vinegar and cornstarch with a rubber spatula.
- Line a baking tray with baking paper. Spread the mixture into a 20-24cm circle. Keep the edges tall and form a thinner part in the center. That part will be filled with the toppings so make it big enough.
- Put the pavlova in the oven and reduce the heat to 95°C. Bake for 90 minutes, until firm and dry. If it starts turning brown from any side, rotate the baking paper.
- Turn off the oven but don't take the pavlova out. Let it cool inside.
- Once cool, whip the cream (remember to add sugar and vanilla sugar). Top the pavlova with the cream and then add your choice of toppings. Serve.
Notes
- For berries, use strawberries, blueberries, raspberry.
- White wine vinegar is a good option to use.
- If you do not have vanilla sugar, you can use vanilla extract as well.
- Don't open the oven when not necessary. It will interrupt the baking process.
Caution
Nutritional information shall not be used for medical reasons.
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