Hello boys and girls! How are you?
Today new post and new recipe! What you see in the picture is a very good Pavlova! You will ask, “but what is Pavlova?”. Pavlova is a dessert from New Zealand and Australia. The two countries contend their origin: the dessert was created in 1926 by the chef of a hotel in Wellington, New Zealand, and named in honor of the dancer Anna Matveyevna Pavlova .; others claim that the dessert was born in Australia in the same period.
The Pavlova cake consists of a meringue base covered with whipped cream and fresh fruit. The difficulty of this dessert lies in keeping the meringue crunchy outside and soft inside.
- 200 g of egg whites
- 280 g of sugar
- 2 tablespoons of apple vinegar (about 10 ml)
- 2 g of creamy tartar
- 30 g of cornstarch
- q.s. fruit (strawberries, blackberries, raspberries, blueberries)
Butter the oven pan. Take the baking paper to size, I suggest to mark the back of the baking paper a circle will limit the spreading the meringue. Place the parchment paper on the pan.
Carefully separate the egg whites from the yolks (the eggs must be at room temperature). Beat the egg whites. When the egg whites are half whipped add the cream of tartar, then the sugar and cornstarch, all little by little to prevent the egg whites from dismounting. Finally add the 2 part apple vinegar.
Once the compound is hard, spread it inside the circle previously drawn, trying to create raised edges and a lower central part. Bake the pan in the oven already preheated to 120°C and cook for an hour.
After one hour turn off the oven and leave it slightly open. Allow the meringue to cool.
When the meringue is cold, whip the cream until stiff and spread it in the central part. Decorate the central part with the fruit.
I decorated my Pavlova with berries, but some add kiwi or passion fruit.