Pavlova Served with Whipped Cream and Fruits
#christmas2021
Pavlova is a meringue-based
light dessert mostly popular during festive seasion in New Zealand and Australia.
Pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.
Pavlova Served with Whipped Cream and Fruits
#christmas2021
Pavlova is a meringue-based
light dessert mostly popular during festive seasion in New Zealand and Australia.
Pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.
Cooking Instructions
- 1
In a big mixing bowl take 4 egg whites.
- 2
With an electrical hand mixer, whip egg whites in medium speed until thick and foamy.
- 3
Now add in 1/3rd portion of sugar and whip again.Adding sugar in batches will help to make egg whites foamy and thick.
- 4
Whip in medium speed until the mixture becomes more thick and foamy. If you pick up the mixer, soft peak should form on the mixer.
- 5
Add in next 1/3rd portion of the sugar and continue to whip for 3-4 minutes.
- 6
After 3-4 minutes of whipping, add in last batch of sugar and whip again until mix well and forms little stif peak.
- 7
Now add in 2 teaspoon of lemon juice and whip again to mix. Whip until glossy and sticky. Lemon juice will help to stabilize the meringue.
- 8
Also add in vanilla powder. You can add vanilla essence, but the colour and texture may change a little, so it's better to use vanilla powder. Now you can see stiff pick on your meringue.
- 9
At last add in 2 teaspoon of cornflour and mix lightly with a spatula or spoon. Pavlova batter is ready now. The batter will be thick and glossy.
- 10
Prepare a baking tray with baking paper. Be sure the tray and paper is grease free. Grease or oil is the enemy of meringue.
- 11
Pour the entire mixture to the centre of the baking tray.
- 12
Now with the help of a palate knife, shape the mixture like a dome. Try to smooth the outer layer as possible.
- 13
Make a cavity at the center of the dome, just like a volcano have its mouth. We will stuff our toppings here after baking.
- 14
With a small palate, I gave some designs to the pavlova. It's completely optional. Because pavlova comes in rough shape also.
- 15
Preheat oven to 130C for 10 minutes.
- 16
Bake for 10 mins at 130 degree C at first.
- 17
Then turn oven down to 100C and bake for 90 mins.
- 18
Turn oven off and let the meringue cool down with the oven.
- 19
In the meantime prepare the whipped cream and mix with icing sugar and vanilla essence to a mixing bowl. Keep in the refrigerator to chill.
- 20
When the pavlova cools down completely, take out from oven.
- 21
Transfer carefully to serving dish.
- 22
Top with prepared whipped cream and fruits. I used frozen fruit, but you can use fresh fruits also.
- 23
Garnish with icing sugar and mint leaves.
- 24
Serve like this or you can keep in the refrigerator and serve later just like cake.
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