Description
Delightful pavlova merges Australian and New Zealand culinary traditions with a cloud-like meringue dessert. Crisp exterior and marshmallow center showcase fresh seasonal fruits, creating an elegant finale to any celebration.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 g / 7 oz) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 2 tablespoons (30 ml) powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups (360 ml) fresh fruit (strawberries, raspberries, kiwi, passion fruit, or blueberries)
- 1 cup (240 ml / 8 fl oz) heavy whipping cream
Instructions
- Preparation: Cover a baking sheet with parchment paper, draw a 7-inch circular template on the reverse side to avoid direct pencil contact.
- Meringue Formation: Whip egg whites in a spotless bowl until soft peaks emerge, gradually integrating sugar while continuously beating to achieve a lustrous, voluminous texture.
- Mixture Enhancement: Delicately incorporate cornstarch, white vinegar, and vanilla extract into the meringue using gentle folding techniques to preserve its airy composition.
- Shaping and Positioning: Carefully spread the meringue onto the prepared parchment paper, crafting a circular disk with elevated edges and a central depression for future toppings.
- Baking Process: Place the meringue in a preheated oven, then immediately reduce temperature to its lowest setting, allowing slow baking to develop a crisp exterior while maintaining a marshmallow-like interior.
- Cooling Technique: After baking, switch off the oven and allow the pavlova to cool completely within, preventing potential cracking from sudden temperature fluctuations.
- Finishing Touches: Delicately transfer the meringue to a serving platter, lavishly top with softly whipped cream and an array of vibrant seasonal fruits, then dust with a gossamer layer of powdered sugar just before presenting.
Notes
- Avoid Moisture Contamination: Ensure all utensils are completely dry and free from any oil or grease, as even a tiny amount can prevent egg whites from forming stiff peaks.
- Temperature Control Matters: Use room temperature egg whites for maximum volume and separate them carefully to prevent any yolk contamination, which can hinder proper meringue formation.
- Gentle Folding Technique: Use a spatula with smooth, deliberate strokes when incorporating cornstarch and vinegar, maintaining the delicate air bubbles that give pavlova its signature light texture.
- Cooling Strategy: Never rush the cooling process; leaving the pavlova in the turned-off oven prevents sudden temperature changes that can cause immediate cracking or structural collapse.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 26 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg