Pavlova cake is a light and airy meringue-based dessert topped with fresh fruit and whipped cream. It's named after the Russian ballerina Anna Pavlova and is known for its crisp crust and soft, marshmallow-like interior. Here’s a recipe to make a delicious Pavlova cake:
Ingredients:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit, such as strawberries, kiwi, passion fruit, or berries
Instructions:
1. Prepare the Meringue:
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Preheat Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on the parchment as a guide.
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Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until they form soft peaks.
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Add Sugar Gradually: Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until the meringue is glossy and forms stiff peaks.
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Add Cornstarch, Vinegar, and Vanilla: Gently fold in the cornstarch, vinegar, and vanilla extract.
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Shape the Meringue: Spoon the meringue onto the parchment paper within the circle, smoothing it into a flat, even layer. Create a slight indent or well in the center to hold the toppings later.
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Bake: Bake the meringue in the preheated oven for 1 ½ to 2 hours, or until it’s crisp and dry on the outside. The meringue should easily lift off the parchment paper. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
2. Prepare the Topping:
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Whip the Cream: In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Prepare the Fruit: Wash and prepare the fresh fruit as needed, slicing or cutting into bite-sized pieces.
3. Assemble the Pavlova:
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Transfer the Meringue: Once the meringue is completely cool, carefully transfer it to a serving plate.
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Spread Whipped Cream: Gently spread the whipped cream over the top of the meringue, being careful not to break the delicate meringue.
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Top with Fruit: Arrange the fresh fruit on top of the whipped cream. You can mix and match fruits according to your preference.
4. Serve:
- Serve Immediately: Pavlova is best served immediately after assembling to keep the meringue crisp. If you need to prepare it in advance, store the meringue and toppings separately and assemble just before serving.
Enjoy your Pavlova cake! It’s a light and elegant dessert that’s perfect for special occasions or as a refreshing treat.
