Pavlova with Hung Curd and Mixed Berry

Name: Pavlova with Hung Curd and Mixed Berry
Total time: 4500 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 4 large Eggs; 1 cup granulated Sugar; 2 teaspoons fresh lemon juice; 2 teaspoon Cornflour; 1 teaspoon Vanilla essence; 1 cup Hung curd; 2 tablespoon powdered Sugar; as required Some mixed frozen Berries (you can use fresh beeries also); as required Some Mint leaves for garnishing

Sabrina Yasmin @barak_kitchen

Riyadh

#worldeggchallenge
Pavlova is a light dessert mostly popular 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.
Generally Pavlova is topped with whipped cream and fruits. I used sweetened hung curd and frozen mixed berries for the topping. Naturally gluten free, pavlova is light, sweet and very easy to make.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

1 hour 15 min

10 servings

4large Eggs
1 cupgranulated Sugar
2 teaspoonsfresh lemon juice
2 teaspoonCornflour
1 teaspoonVanilla essence
For the toppings
1 cupHung curd
2 tablespoonpowdered Sugar
as requiredSome mixed frozen Berries (you can use fresh beeries also)
as requiredSome Mint leaves for garnishing

Saved

Steps

1 hour 15 min

1

Collect all the ingredients for pavlova.
2

In a big mixing bowl take 4 egg whites.
3

With an electrical hand mixer, whip egg whites in medium speed until soft peak forms.
4

Now add in 1/3rd portion of sugar and whipp again.Adding sugar in batches will help to make egg whites foamy and thick.
5

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.
6

Add in next 1/3rd portion of the sugar and continue to whip.
7

After 3-4 minutes of whipping, add in last batch of sugar and whip again until mix well and foamy.
8

Now add in 2 teaspoon of lemon juice and whip again to mix. Whip until glossy and sticky.
9

Next add in 1 teaspoon of vanilla essence and mix.
10

At last add in 2 teaspoon of cornflour and mix with a spatula. Your pavlova batter is ready now. The batter will be thick and glossy. The colour of the batter is becoming pinkish because of the colour of vanilla essence. If you add vanilla powder then the batter will be completely white.
11

Prepare a baking tray with baking paper. I sketched some circles on the back of the baking sheet. This will help me to pipe batter on the tray in equal size.
12

Pre heat oven at 120 degree C for 10 minutes.
13

Pour the egg white mixrure to a piping bag with a big nozzle.
14

Pipe the batter to the baking sheet to make mini pavlovas.
15

With the back of a small spoon, press the top of each pavlova to make cavities. This cavity is necessary to place hung card later for topping.
16

Bake them in preheated oven for 1 hour 15 minutes at 120 degree C.
17

After 1 hour and 15 minutes of slow baking mini pavlovas are done. Let them stay inside the oven for half an hour to cool down.
18

For the topping, mix together hung curd and powder sugar together to make a creamy consistency.
19

When the pavlovas become cool down completely, take them out and top each pavlova with hung curd mixture.
20

Also put some frozen berries or any kind of colourful fresh fruits on the top.
21

Garnish with some mint leaves and serve as dessert.
22

It's very light, vanilla and berry flavoured dessert with crusty exterior and hollow and chewy interior.