Pavlova, with its delicate meringue base and lush toppings, is a dessert that epitomizes elegance and lightness. However, achieving the perfect Pavlova can sometimes be a challenge. Two critical aspects often not mentioned are the stability of the meringue and the precision required in baking. My tips for overcoming these challenges include using a Swiss meringue for greater stability and carefully managing the oven temperature.
Why You’ll Love This: This Pavlova recipe offers a balance of sweet, crunchy meringue, softened by the creamy topping of whipped cream and the tartness of fresh berries. The Swiss meringue method provides a more stable base, ensuring your dessert holds its shape and texture beautifully.
Perfect Occasion: Pavlova is ideal for special occasions, celebrations, or as a sophisticated dessert for dinner parties. Its stunning appearance and delightful combination of flavors make it a showstopper at any gathering.
Recipe:
Ingredients:
- 200 g of egg whites (about 6 whites)
- 350 g of white sugar
- 2 tablespoons of cornstarch (maicena)
- 2 teaspoons of vinegar
- Vanilla extract to taste
- Whipped cream and berries for topping
Preparation:
- Preheat the oven to 170°C (338°F) and prepare a baking tray with parchment paper.
- For the Swiss meringue, mix egg whites with sugar in a double boiler until the sugar completely dissolves.
- Remove from heat and beat with a mixer at medium-high speed for 6-7 minutes, until glossy and peak-forming.
- Add cornstarch, vinegar, and vanilla, beating for another minute.
- Draw a 20 cm circle on the parchment paper. Shape the meringue within this circle, aiming for height rather than width.
- Bake for 5 minutes, then reduce the temperature to 105°C (221°F) and bake for 1 hour and 45 minutes without opening the oven.
- Turn off the oven and let the pavlova cool inside for about 1 hour without opening the door.
- Once cooled, decorate with whipped cream and berries.
Enjoy this beautifully crafted Pavlova, a dessert as lovely to behold as it is to eat! 🥰🍰🍓
