Description
Pavlova celebrates Australian culinary elegance with its cloud-like meringue base, crowned by a luscious medley of fresh whipped cream and seasonal berries. Delicate yet bold, this dessert invites you to savor a sublime balance of crisp exterior and marshmallow-like interior that melts gracefully on your palate.
Ingredients
Scale
Pavlova
Main Ingredients:
- 6 egg whites
- 1 ¼ cups (250 grams) white sugar
Stabilizing Ingredients:
- 2 teaspoons corn flour (cornstarch)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Toppings:
- 1 ¼ cups (300 milliliters) heavy whipping cream
- Fresh fruit (kiwi, berries, etc.)
Instructions
- Carefully separate egg whites, ensuring no yolk contamination, and place in a pristine mixing vessel.
- Employ an electric mixer to whip egg whites, progressively increasing speed until soft, billowy peaks emerge.
- Introduce granulated sugar incrementally, continuing to whip with precision to create a luxurious, glossy meringue.
- Vigorously beat the mixture, monitoring texture to eliminate any sugar crystals; the goal is a silky-smooth consistency.
- Delicately incorporate stabilizing agents: corn flour, tangy vinegar, and aromatic vanilla extract, gently folding to maintain volume.
- Artfully transfer the meringue onto a parchment-lined baking sheet, sculpting a circular form with deliberately uneven edges for visual intrigue.
- Position the pavlova in a preheated oven set to a low temperature, allowing gentle transformation for approximately one hour.
- After baking, deactivate the oven but leave the pavlova undisturbed, permitting gradual cooling and structural setting over several hours.
- Whip heavy cream until it forms soft, cloud-like peaks, creating a pillowy topping.
- Carefully transfer the ethereal meringue to a serving platter, lavishly crown with whipped cream, and embellish with vibrant kiwi and an assortment of fresh fruits.
- Slice and serve this delicate dessert, celebrating its crisp exterior and marshmallow-like interior.
Notes
- Precision matters when separating egg whites, ensuring zero yolk contamination to achieve perfect meringue texture.
- Gradual sugar addition creates silky, stable meringue that transforms from liquid to glossy, stiff peaks through patient mixing.
- Temperature control is critical—low and slow baking develops crisp exterior while maintaining marshmallow-like interior without browning.
- Cooling method is paramount: leaving pavlova inside closed oven prevents cracking and develops signature delicate, crisp shell.
- Fresh fruit toppings provide vibrant contrast to sweet meringue, balancing richness with bright, tangy flavors.
- Room temperature ingredients and scrupulously clean utensils guarantee successful meringue formation without deflation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 8
- Calories: 292
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 86 mg