Here is a simple and delicious recipe for the delightful dessert pavlova.Pavlova is a popular meringue dessert named after the Russian ballerina Anna Pavlova. The meringue base is soft and luscious inside with a crispy exterior, and it is typically topped with whipped cream and berries.
Recipe for pavlova
Here, I provide you with an easy and delicious recipe for the delightful dessert pavlova.
Pavlova is a popular New Zealand meringue dessert named after the Russian ballerina, Anna Pavlova. The meringue base is soft and luscious inside with a crispy exterior, and it is typically topped with whipped cream. I have chosen to top it with a cream, lemon balm, and berries.
If you like, vanilla ice cream pairs well with the meringue, and the slightly tart lemon balm adds a nice contrast to the sweetness.
Servings: persons
Pavlova
Here is a simple and delicious recipe for the delightful dessert pavlova.Pavlova is a popular meringue dessert named after the Russian ballerina Anna Pavlova. The meringue base is soft and luscious inside with a crispy exterior, and it is typically topped with whipped cream and berries.
Ingredients
Meringue Base
- 150 gram egg white
- 300 gram Sugar
- 1 pinch Salt
- 2.5 gram Apple Cider Vinegar
Whipped Cream
- 250 gram Whipping Cream
- 1 pcs. Vanilla Pod
- 16 gram Powdered Sugar
Topping
- 125 gram Strawberry
- 125 gram Blueberry
- 125 gram Raspberry
- Powdered Sugar
- Lemon Balm can be omitted
- Vanilla Ice Cream can be omitted
Instructions
Meringue Base
- Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit), fan.
- Put the egg whites in a bowl and preferably use a stand mixer to whisk them stiff.
- Add the sugar bit by bit and keep whisking until the mixture is firm/smooth/stiff. You should be able to turn the bowl upside down without it falling out. This can easily take up to 10 minutes.
- When you have added half of the sugar, add the vinegar.
- When it is stiff, add the salt and whisk for another minute.
- Put baking paper on a baking tray and draw a circle with a radius of approximately 20-22 cm on it.
- Pour the meringue onto the baking tray and use a spatula to spread it out, keeping it within the circle.Bake it for 2 hours and then turn off the oven.
- Let it sit and dry while the oven cools down. This can be overnight.
Whipped Cream
- Split the vanilla pod lengthwise and scrape out the seeds.
- Mix the vanilla seeds with the icing sugar, preferably using the back of the knife to distribute the seeds evenly.
- Put the cream in a bowl along with the vanilla icing sugar.
- Whisk with a whisk until the mixture thickens slightly. I always use my hand. It’s important to remember that the whipped cream continues to thicken after you finish whisking, so if it’s perfectly whisked, it will split before you can use it.
Decoration
- Spread the whipped cream on the meringue base and top with berries and herbs.
- Sprinkle icing sugar on top if you like, and you can also add thin slices of ice cream if you desire.Bon appétit.