Step into a world of delicate sweetness with our Elegant and Airy Pavlova, a dessert that dances on the palate as gracefully as a ballet dancer on stage. This pavlova recipe is a delightful fusion of crisp meringue and lush toppings, creating a dessert that’s as pleasing to the eye as it is to the taste buds. It’s a versatile recipe that can be prepared as a whole or in individual portions, making it perfect for any occasion.
Why You’ll Love This: Our pavlova is a testament to the beauty of simple ingredients coming together to create something extraordinary. The meringue base, with its crisp exterior and marshmallow-like interior, perfectly complements the sweet and tangy strawberry sauce and the light, whipped cream. This dessert is not just a treat; it’s an experience – a combination of textures and flavors that are sure to delight.
Perfect Occasion: This pavlova is ideal for special occasions, be it a dinner party, a festive celebration, or a fancy brunch. It’s also a fantastic choice for those moments when you want to indulge in something sweet and sophisticated.
Ingredients:
3 egg whites
1 cup sugar
2 teaspoons cornstarch
1 sachet vanilla extract
1 teaspoon vinegar
For the Strawberry Sauce:
10 strawberries
Half a cup of water
1 teaspoon cornstarch
4 teaspoons sugar
For the Whipped Cream:
1 pack of whipped cream powder
1 teaspoon milk
Instructions:
Whip the egg whites for 90 seconds, adding a pinch of salt during the process.
Gradually add sugar and continue whipping until it reaches stiff peaks, about 3-4 minutes.
Gently fold in cornstarch, vanilla extract, and vinegar to the meringue. The base is now ready.
Preheat the oven to 150°C, place the pavlova in, then immediately reduce the temperature to 120°C. After 1 hour, reduce further to 100°C and bake for an additional 25-30 minutes. Do not remove it from the oven until it’s completely cooled.
For the strawberry sauce, combine strawberries, water, cornstarch, and sugar. Cook over low heat, mashing the strawberries with a fork until the sauce thickens.
Whip the cream powder with milk until fluffy.
Assemble the pavlova by spreading strawberry sauce, followed by whipped cream. Top with fresh strawberries and optional frozen fruits.
The pavlova can be stored under a cake dome for up to 2 days.
